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Vegetarian, East Asian

Shanghai scallion oil noodles with a fried egg

Shanghai scallion oil noodles are Chinese noodles coated in an oil infused with golden scallions and sweet soy sauce, topped with a fried egg. For 4 people, the dish takes 30 minutes, rated easy, at a cost of €1.60 per person. The key to success is cooking the scallions slowly so they turn golden without burning.

Tonight, simple noodles coated in a fragrant oil with golden scallions, topped with a fried egg.

Shanghai scallion oil noodles with a fried egg
Total time
30 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This dish rests on two textures that work together, soft thin noodles on one side, golden and slightly crisp scallions on the other. The infused oil carries all the flavor, sweet and salty, with a touch of caramelization from the slow cooked scallions. The fried egg adds a runny yolk that mixes into the sauce the moment you break it, making the whole bowl richer without any extra work.

This is the kind of dinner Mon Chou suggests for nights when you don't want to complicate things, with few ingredients and just one pot of water to boil. Kids generally like a fried egg and simple noodles, and you can adjust the soy sauce or spice at the table to taste. It also works well for a weekend lunch, quick to put together and satisfying despite how simple it is.

The ingredients

4 people

Pantry

  • Thin Chinese noodles 320 g
  • Neutral oiloften in the pantry 8 tbsp
  • Soy sauceoften in the pantry 4 tbsp
  • Sugaroften in the pantry 2 tsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Scallions 10

Dairy

  • Eggs 4

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Cut the scallions into 5 cm pieces, separating the white parts from the green parts.

    Dry them well, any water will make the oil splatter.

  2. Heat the oil over low heat, add the white parts first, then the green parts, and let them color slowly. 12 min

    Aim for a gentle simmer, if it's too hot the scallions will blacken and turn bitter.

  3. Remove the scallions, then pour the soy sauce and sugar into the oil, stir for 1 minute and let it cool slightly. 2 min

    Pour the sauce off the heat if it splatters too much.

  4. Cook the noodles in boiling water, then drain them without rinsing. 4 min

    Check the package timing, thin noodles go from al dente to soft very quickly.

  5. Fry the eggs. Toss the noodles with the fragrant sauce, top with the golden scallions and an egg. 4 min

    Add 1 spoonful of noodle cooking water so the sauce coats everything evenly.

Our tips to get it right

  • Pick firm, fresh scallions, they release more fragrance while cooking than wilted ones.
  • Keep the heat low the whole time the scallions cook, patience here makes all the difference in flavor.
  • Serve right away once the egg sits on the hot noodles, the runny yolk blends better while the sauce is still warm.

The variations

  • Swap the thin Chinese noodles for spaghetti if that's what you have, the result stays close to the original.
  • For an egg free version, add warm silken tofu instead, it brings a similarly soft texture.
  • For rushed kids, cut back a bit on the soy sauce and serve the noodles warm with a slightly softer fried egg.

What to serve it with

  • A bowl of light miso soup
  • Warm salted edamame
  • Plain green tea

Storage

The sauced noodles keep for 2 days in the fridge in a sealed container, without the egg, which should be cooked fresh each time. Reheat the noodles in a pan with a splash of water to loosen the sauce. Freezing isn't recommended, cooked noodles lose their texture once thawed.

Questions about this dish

Can I make the scallion oil ahead of time?

Yes, you can make it the day before and keep it covered in the fridge. Warm it gently before tossing the noodles so it turns fluid again.

What noodles can I use if I don't have thin Chinese noodles?

Thin wheat noodles or spaghetti work well in a pinch. Avoid noodles that are too thick, they won't absorb the light sauce as well.

How do I keep the fried egg from turning rubbery?

Cook it over low heat and cover the pan for a few seconds so the white sets without hardening the yolk. Take it off the heat as soon as the white is set.

Can I use honey instead of sugar?

Yes, a spoonful of honey replaces the sugar nicely and adds a slightly rounder note. Adjust the amount to taste, since honey sweetens a bit more strongly.

How long does it take to make a bowl of Shanghai scallion oil noodles with a fried egg?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bowl of Shanghai scallion oil noodles with a fried egg?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bowl of Shanghai scallion oil noodles with a fried egg cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

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