Scallion Oil Noodles (Cong You Ban Mian) Recipe for Authentic Flavor

This Scallion Oil Noodles recipe turns simple pantry ingredients into an aromatic, savory noodle dish with fragrant scallion oil, chewy noodles, and a sweet-savory gluten-free sauce. Ready in under 20 minutes.

What Are Scallion Oil Noodles?

Scallion oil noodles, or cong you ban mian (葱油拌面), are a classic Chinese preparation of noodles tossed in an aromatic scallion-infused oil. The scallions are gently cooked in neutral oil until fragrant and slightly crisp, then combined with a savory sauce and mixed into hot noodles. This version uses vegan mushroom oyster sauce, tamari for a gluten-free soy alternative, and a touch of coconut sugar for balance.

What Makes This Recipe Great

This recipe is built around seven simple ingredients and comes together quickly, making it perfect for weeknights or when you want something satisfying with minimal effort. It’s fragrant, umami-forward, and versatile—serve it as a main or a side. The recipe shown is gluten-free and vegan, but you can easily swap to regular soy sauce and wheat noodles if you prefer.

Ingredient Notes

• Noodles: Use your preferred noodles—fresh or dried. Ramen, udon, rice noodles, or other varieties all work. Choose a gluten-free option if needed.
• Scallions (green onions): These are the star ingredient. Use both white and green parts; slice them thinly for the best texture and flavor.
• Neutral oil: Avocado, canola, vegetable, or mild olive oil all work for frying the scallions and extracting flavor.
• Fresh ginger: Adds a bright, warm note when briefly cooked in the oil.

Sauce

• Vegan mushroom oyster sauce: Gives deep umami without animal products.
• Tamari: A gluten-free soy sauce alternative. Substitute light or dark soy sauce if you’re not avoiding gluten.
• Coconut sugar: Adds a subtle sweetness to balance the savory flavors.

Step-by-Step Instructions

1. Trim and prepare the scallions: slice the stalks into thirds, separating the white stems from the green tops. Slice the white stems in half lengthwise, then cut into very thin strips. Repeat with the green parts.
2. Heat 1/4 cup neutral oil in a pan or wok over medium heat. When the oil shimmers, add a 1″ slice of fresh ginger and cook for 1 minute to infuse the oil.
3. Add the white scallion pieces and sauté, stirring occasionally, for 2–3 minutes until tender.
4. Add the green scallion pieces and reduce the heat. Continue to sauté for about 8–10 minutes, until the scallions are soft and edges turn lightly golden. The oil will become aromatic and flavored by the scallions and ginger.
5. Stir tamari (2 tbsp), vegan mushroom oyster sauce (2 tbsp), and coconut sugar (2 tsp) into the scallion oil until combined.
6. Meanwhile, boil a large pot of water and cook 8–10 oz of noodles according to package directions (remove about 1 minute early for al dente). Drain and return the noodles to the pot.
7. Pour the scallion oil and sauce over the hot noodles and toss thoroughly to coat. Serve warm.

Expert Tips

• Add sautéed tofu or a simple cooked vegetable for extra protein and texture.
• If you like heat, finish with red chili flakes or a drizzle of chili oil.
• Garnish with toasted sesame seeds, a pinch of salt, and freshly cracked black pepper before serving.
• Local Asian grocery stores often have a wider selection of authentic sauces and noodles if you want more options.

Storage Tips

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium-low heat until warmed through; add a splash of water or oil if the noodles feel dry.

Recipe FAQs

More Vegan Noodle Recipes

Easy Vegan Taiwanese Sesame Noodles

Spicy Cold Korean Noodles

Homemade Gluten-Free Udon Noodles

Thai-Inspired Red Curry Noodles

Easy Gluten-Free Ramen Recipe

Easy Scallion Oil Noodles Recipe (Cong You Ban Mian)

5 from 1 vote

This Scallion Oil Noodles recipe takes basic ingredients and transforms them into an aromatic, chewy, sweet-and-savory noodle dish ready in under 20 minutes.

Ingredients

• 8-10 oz noodles of choice
• 15 scallions
• 1/4 cup neutral oil
• 1″ slice fresh ginger

Sauce

• 2 tbsp vegan mushroom oyster sauce
• 2 tbsp tamari
• 2 tsp coconut sugar

Instructions

• Slice scallions into thirds, separating white stems from greens.
• Cut the white stems in half lengthwise and slice into thin strips; repeat with the green tops.
• Heat oil in a pan or wok over medium heat. When shimmering, add ginger and cook 1 minute, then add white scallion pieces.
• Stir occasionally and cook stems 2–3 minutes until tender. Add green scallion pieces and lower heat; sauté about 8–10 minutes until soft and slightly golden.
• Stir in tamari, vegan oyster sauce, and coconut sugar until combined.
• Cook noodles per package directions, drain, then toss in the scallion oil and sauce to coat.

Notes

Expert Tips

• You can add sautéed tofu, extra vegetables, or chili oil for heat.
• Serve warm and garnish with sesame seeds, salt, and pepper to taste.
• Shop local Asian markets for more sauce and noodle options.

Storage Tips

Leftovers keep 3–4 days refrigerated in an airtight container. Reheat gently in a skillet over medium-low heat.

Nutrition information is automatically calculated and should be used as an approximation.