A Singaporean Mum

A simple yet flavourful Chinese noodle dish made with crispy fried spring onions, savoury soy sauces, and chewy noodles. I first fell in love with this comforting bowl during my time in Shanghai—it quickly became a family favourite. Perfect for a quick lunch or dinner, especially when you’ve got extra spring onions to use up!

Ingredients (Serves 2–3)

200g dried noodles

3-4 stalks spring onions, cut into 5cm pieces

Scallion oil mix:

5 tbsp neutral oil (like corn oil)

1 tbsp sugar

2 tbsp light soy sauce

3 tbsp dark soy sauce

Noodle Sauce:

1 tsp oyster sauce

2 tbsp scallion oil mix

Toppings:

Fried egg

Chicken cutlet

Vege (I use Xiao Bai Cai)

Method

1. Cook the Noodles

• Boil the noodles according to packet instructions.

• Drain and set aside, tossing with a little oil to prevent sticking.

2. Make the Scallion Oil

• In a small saucepan or frying pan, heat the oil over medium heat.

• Add the spring onions and fry gently, stirring occasionally, until they’re deeply golden and crispy.

• Remove the crispy spring onions and set aside, leaving the oil in the pan.

3. Make the Scallion Oil Mix

• Lower the heat and carefully stir in the sugar, light soy sauce, dark soy sauce into the hot oil. Let it bubble gently for 30 seconds, then turn off the heat.

4. Assemble

• In a prep bowl, add in noodle sauce.

• Add the cooked noodles and toss well to coat evenly.

• Top with the crispy spring onions.

5. Serve

• Serve warm, either on its own or with sides.

Scallion Oil Noodles is a comforting, budget-friendly meal that’s easy to whip up with pantry staples and leftover spring onions!