Scallion Oil Noodles (Long You Ban Mian) 葱油拌面
Glossy noodles tossed in fragrant scallion oil, soy sauce and just a touch of sweetness — simple, comforting, and deeply addictive.
Servings: 3
Calories: 700kcal
Ingredients
- ⅓ cup peanut oil (or neutral oil)
- 225 g spring onions (julienned) (8oz)
- 2 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 2 tsp sugar
- 340 g dried noodles (thick egg noodles)(12 oz)
Instructions
- Heat oil in a wok over medium-low heat until just warm, not smoking.
- Add spring onions and fry gently for 5–6 minutes until lightly charred and crisping.
- Remove scallions and drain on paper towels.
- Off the heat, stir soy sauces and sugar into the oil. Let bubble briefly in residual heat, then set aside.
- Cook noodles according to packet instructions and drain well.
- Reheat sauce until just bubbling, remove from heat, then toss noodles to coat.
- Serve topped with crispy scallions.
Notes
- Spice: Add chilli oil or fresh chillies at the end for heat.
- Egg: Softly scramble 2 eggs in peanut oil and fold through the noodles before serving.
- Soy sauce alternative: Use tamari with gluten-free noodles for a gluten-free version.
- Fridge: Keeps well for 2–3 days. Reheat with about ¼ cup water to loosen and prevent drying.
- Freezer: Not recommended — texture and flavour suffer. Best made fresh.
Nutrition
Calories: 700kcal | Carbohydrates: 91g | Protein: 21g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1712mg | Potassium: 547mg | Fiber: 6g | Sugar: 7g | Vitamin A: 818IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 4mg