Scallion Oil Noodles with Braised Pork Cutlet

Perfecting scallion oil

Hey! This week, we're talking about a recipe that holds a special place in my heart—it's one of the first recipes I ever developed as a food editor: scallion oil noodles, but with an upgrade.

my version

They’re especially loved in Eastern Chinese regions and become the indisputable Shanghai classic. During my April visit to Shanghai, I was prepared to try real scallion oil noodles. In a metropole with a bustling culinary scene, locals still queue up for a bowl of scallion oil noodles. Amidst trendy cafes offering eggs benedict, this dish maintains its essential place in the local lifestyle.

Noodles paired with scallion oil have roots tracing back to the Song Dynasty (10th-13th century). Su Shi, a poet from that era, mentioned a "noodle dish with oil-sizzled scallions" at West Lake in Hangzhou¹. Around the same time, a book describes frying scallions in oil and mixing them with vinegar and sugar².

left: scallion oil noodles with dried shrimp; right: with pork cutlet, both in Shanghai

In Shanghai, the traditional version combines scallion oil noodles with steamed dried shrimp. Beyond that, the choice of toppings is up to you. In my case, I opted for braised pork cutlet. Who can resist a cutlet, right?Who could resist a juicy cutlet?

Before we make the noodles, let’s talk about scallion oil.

Scallion oil has a slightly sweet and nutty flavor, which makes it a versatile base in Chinese cooking. Madame Huang calls it one of the Chinese “mother sauces”. Its affinity with a rich, sweet, and savory sauce characterizes the iconic flavor profile in Shanghainese cuisine known as "nong you chi jiang" (浓油赤酱, rich oil and red sauce). You can use this oil to dress noodles, cold dishes, stir-fry vegetables, and braise meat, extending to a range of scallion-braised dishes like tofu, sea cucumber and chicken.

How to make scallion oil

Makes oil for 2-3 servings of noodles

• 5-6 tbsp neutral vegetable oil (60g)

• 80g scallion

• 1 small red onion or other alliums (optional)

Instructions

1. Clean and cut scallions into 5 cm lengths, then slice lengthwise into thinner strips or separate using hands, reserving the roots.

2. Heat vegetable oil over medium heat. Once hot (140ºC), add scallion roots and red onion (if using) and fry for about 5 min. Remove.

3. Add white parts of the scallions and fry for 3 minutes, followed by the green parts. Fry at around 110ºC (medium-low heat) for 8-10 more minutes until golden brown and crispy.

4. Remove the crispy scallions and transfer to a plate lined with kitchen towels. Use the oil with crispy scallions or separately. The oil keeps in the fridge for a few months.

Tips for making scallion oil

(you can watch step by step guide in this video)

• Choose thinner scallions: the Shanghai version calls for thin scallion (xiang cong, 香葱) to They have a tender, delicate texture and can be found in Asian grocery stores. However, regular scallions work well too.

  

  fresh, thin scallion close to xiang cong

• Combine other alliums for a more complex flavor, such as leeks, red onions, or shallots.

• Shred or slice the scallions lengthwise for crispier strands to top noodles. This also speeds up the process

• The roots of scallions have intense flavors, clean and fry them together to get more aroma.

• For a more traditional method, fry scallions over low heat for 45 minutes to 1 hour (at around 80-90ºC) for a deeper flavor infusion.

The recipe for Scallion oil with braised pork cutlet

Servings: 2

• 160g dried thin wheat noodles

• 2 boneless pork cutlets or chops (300g)

• 3 tbsp scallion oil with crispy scallions

⠀For pork marinade:

• 1/2 tsp salt

• 1/2 tsp white pepper

• 1 tbsp Shaoxing wine

• 1 tsp cornstarch

• 2 tsp vegetable oil

⠀For the sauce:

• 2 tbsp light soy sauce

• 1 tsp dark soy sauce

• 2 tbsp Shaoxing wine

• 1 tbsp sugar

• 3 tbsp water

Instructions

1. Tenderize the pork chop with the back of a knife, season with salt, white pepper, dark soy sauce, shaoxing wine, and cornstarch. Rub in the marinade. Let it rest for half an hour while preparing the scallion oil.

2. Make scallion oil as the recipe above. Set crispy scallion aside.

3. In the same pan with the scallion, fry the pork chop on each side for about 3 minutes until well seared. Add Shaoxing wine, dark soy sauce, light soy sauce, sugar, water. Cover and simmer for 10 minutes. Uncover, simmer over high heat until the sauce thickens.

4. Cook noodles for 1 minute less than the package instructions. Pour the sauce over the noodles, top with the braised pork chop, and crispy scallions.

watch me make it here!

The recipe for OG scallion oil noodles

servings: 2

• 160g thin dried wheat noodles

• 4 tbsp scallion oil

• 2 tbsp light soy sauce

• 1/2 tbsp dark soy sauce

• 1 tbsp sugar

• 1 tsp Chinkiang vinegar (optional)

Instructions

Once your scallion oil is ready, add both soy sauce, sugar, and Chinkiang vinegar. Simmer for 3-5 minutes over medium heat until the sugar dissolves. Cook your preferred noodles and toss them in the scallion-soy sauce.

1. 苏轼《和参寥见寄 一作：奉和参寥离彭门至淮上见》“西湖借君去，一杯汤饼泼油葱”

2. 《山家清供》“炒葱油，用纯滴醋和糖酱作虀，或加以豆腐及乳饼，候面熟过水，作茵供食，真一补药也。食须下热面汤一杯。”