Shanghai Scallion Oil Noodles

Shanghai race weekend deserves something fast, aromatic, and a little slippery in the best way. Cong you ban mian, or scallion oil noodles, gives you a lot of payoff for not much complexity, which is exactly what we want in a proof-of-concept recipe collection.

Quick Look

• Race: Chinese Grand Prix
• Prep time: 10 minutes
• Cook time: 20 minutes
• Serves: 2 to 3

Ingredients

• 8 ounces wheat noodles
• 6 scallions, cut into 2-inch pieces
• 1/3 cup neutral oil
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon white pepper

Method

1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a small pan, heat the neutral oil over medium-low heat.
3. Add the scallions and cook slowly for 10 to 12 minutes until dark green and lightly crisp but not burnt.
4. Remove the scallions and set them aside.
5. Carefully stir the light soy, dark soy, sugar, vinegar, sesame oil, and white pepper into the warm scallion oil. Let the sugar dissolve.
6. Toss the noodles with most of the sauce.
7. Divide into bowls, spoon over the rest of the sauce, and top with the crisp scallions.

Drink Pairing

• Wine: Shaoxing-style rice wine.
• Local pairing: Jasmine tea, served hot or iced.

Notes

• The key move here is patience with the scallions. Rush that step and the whole dish loses its edge.
• Add a fried egg on top if you want the richer paddock-club version.