Scallion oil noodles, a popular Shanghainese dish, are springy wheat noodles dressed with scallion-infused oil, savory soy sauce, and sugar for balance.
We slowly simmered scallion whites and thinly sliced shallot in peanut oil to draw out their aromas, with thin strips of ginger added for freshness. Dark soy sauce, light soy sauce, and sugar added to the scallion mixture helped form a glossy, savory-sweet sauce. Fresh wheat noodles, which have a tender, chewy texture, were tossed to coat in the sauce.
