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Shanghai Street Food #23 Scallion Oil Noodles: Cōng Yóu Bàn Miàn 葱油拌面

Scallion oil noodles (cōng yóu bàn miàn 葱油拌面, literally scallion oil tossed noodles) are a deceptively simple street food packing a powerful flavour punch. I dare you to try eating only half a bowl, even when you’re already full! This morning I ate breakfast at home, then went straight out to shoot some noodle photos and I only planned to have a few mouthfuls….but there you go, three minutes later I could see the bottom of the bowl. 
Scallion oil noodles are one street food you could reproduce quite easily at home (I like this recipe from Cecilia Chiang, minus the shrimp). The finest hand-pulled noodles are quickly blanched for a minute in boiling stock or water then rinsed, cooling them to room temperature. Earlier, a simple sauce has been made by frying julienned scallions until they are dark and crisped, removing them, then adding salt and soy sauce to the hot oil. A bowl is prepared by being filled with a couple of spoonfuls of the scallion oil/soy sauce mixture, on top of which goes a tangle of noodles then a small handful of crispy fried green scallions. As you mix the noodles they become coated with the oil and soy, giving each strand a slippery tasty covering of sauce – a lovely contrast to the sweetness and crispness of the fried scallions. Add black vinegar to taste as you eat for extra flavour.
This classic Shanghai home-style dish is often the cheapest bowl in any street-side noodle restaurant at around 5 yuan (80 cents) but is also served in upmarket Shanghainese restaurants towards the end of a meal. When sharing, the waitress will bring a large bowl of cong you ban mian and tosses the noodles tableside, serving everyone with individual smaller bowls. 
In my local noodle shop, the cong you ban mian are one of seventeen different noodle dishes you can order from the vast wall menu, which runs to a total of eighty-seven dishes. I can’t vouch for the other eight-six dishes because I’m usually just there for the noodles, but all of them are produced in a kitchen the size of a closet. A-stounding.
The Shanghai Street Food Series

Number 1   Roast Sweet Potatoes
Number 2   Snack-on-a-stick 
Number 3   Liangpi – a spicy cold noodle dish
Number 4   Langzhou Lamian – hand-pulled noodles
Number 5   Cong You Bing – fried shallot pancakes
Number 6   Baozi – steamed buns, Shanghai style
Number 7   Jian Bing – the famous egg pancake
Number 8   Dan Gao – street cakes
Number 9   Shao mai – sticky rice treats
Number 10  Summer on a Stick – fresh fruits

Number 11  You Tiao – deep-fried breadsticks
Number 12  Dan Juan – egg rolls
Number 13  Shao Kao – street barbecue
Number 14  Bao Mi Hua – exploding rice flowers
Number 15  Chou Doufu – stinky tofu
Number 16  Bing Tang Shan Zha – crystal sugar hawthorns
Number 17  Mutton Polo
Number 18  Yumi Bang – puffed corn sticks
Number 19  Mian Hua Tang – cotton candy
Number 20  You Dunzi – fried radish cakes

Number 21  Suzhou Shi Yue Bing – homestyle mooncakes 
Number 22  Gui Hua Lian’ou – honeyed lotus root stuffed with sticky rice
Number 23  Cong You Ban Mian – scallion oil noodles
Number 24  Guotie – potsticker dumplings
Number 25  Nuomi Cai Tou – fried clover pancakes
Number 26  Da Bing, Shao Bing – sesame breakfast pastries
Number 27  Ci Fan – sticky rice breakfast balls
Number 28  Gui Hua Gao – steamed osmanthus cake
Number 29  Zongzi – bamboo leaf wrapped sticky rice
Number 30  Shengjianbao – pan-fried dumplings

Number 31  Mala Tang – DIY spicy soup

  • http://croquecamille.wordpress.com/ croquecamille

    These street food posts just keep coming, and they keep getting better! These noodles sound deliciously simple. Now if only I could just manage to make my own noodles…

  • https://www.blogger.com/profile/11390453342365399230 Fiona

    Thanks Camille – glad you're enjoying them! It's really, really simple to make the noodle dough, but the hard part is finding the requisite strength to do the pullling. Hard work!