Scallion Oil Noodles

Congyou Banmian proves that the best dishes can be the simplest. Thin wheat noodles are boiled until al dente, then tossed with scallion oil — made by slowly frying scallions in oil until they're dark green and crispy, infusing the oil with their aroma. The sauce is just soy sauce, sugar, and sometimes a splash of oyster sauce. The noodles absorb the fragrant oil and sauce, creating an incredibly satisfying bowl that's greater than the sum of its parts. Crispy fried scallions on top add texture.

📖 History

A Shanghainese staple that originated in the city's noodle shops in the early 1900s. It was a quick, affordable meal for workers and students.