Shanghainese Scallion Oil Ramen

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This deceptively simple Shanghainese noodle dish is delicious.  Even my husband Peter, a Cantonese man who usually calls Shanghainese cooking as dishes “drowned in brown sauce,” loved it and asked for seconds.

The aroma of the scallion oil brought me back to the little communal kitchen of my childhood.  Meat was rationed and we only got to eat tiny portions of it once or twice a week — almost always finely sliced and mixed with a lot of vegetables.  In those days, you didn’t get to pick which cut you got.  You just bought whichever piece the butcher from the government store gave you. Being a butcher was a highly coveted job — many people wanted to be your friends.  And he was not my friend.  I often got just a piece of fat that was almost impossible to cook into any dish.  That was when I would make the scallion oil noodles.  The lard from the pork fat was the best for making scallion oil.  And the crispy lard residue was perfect to sprinkle on top of the noodles. 


A typical communal kitchen in Shanghai

I made the noodles because I had a sudden craving for my hometown dish, but if you like noodles you should give this easy dish a try.  You will be “Shanghaied” by its perfect umami taste.


Shanghainese Scallion Oil Raman


200g fresh ramen

1 1/2 to 2 tbsp canola oil

3 tbsp chopped scallion + 1 tsp scallion for garnish

1 1/2 to 2 tsp soy sauce

1 egg (beaten)

oil spray

sesame seeds and scallion to garnish


Cook the ramen in a large pot of water to al dente according to the package instruction.  Fresh noodles cook faster than dried ones, so be sure to check the doneness sooner.  Rinse the cooked ramen in cold water.  Drain and set aside.

In a sauce pan, heat the oil on medium.  When the oil is hot, add scallion and stir until it’s browned and crispy.

Spray a non-stick pan and heat on medium low.  Add the egg and made a crepe by swirling the pan.  When the egg crepe is cool.  Cut it into thin slices.

Mix the the scallion oil, soy sauce and egg with the ramen.  Garnish with sesame seeds, scallion and serve.

The fresh ramen that I bought is slightly salty, and I used 1 1/2 tsp of soy sauce.  You can use adjust the amount of soy sauce based on your own taste.

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2 thoughts on “Shanghainese Scallion Oil Ramen

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