Tik tok and Instagram is just exploding with variations on this recipe and understandably so: it’s simple and delicious.

Choose your desired thickness of noodle for this recipe. You can try it with with our fresh Fine Cut Shanghai Noodles or medium thickness with our La Mian Shanghai Noodles or you can go thick (and quick) with our original pre-cooked Shanghai Thick Noodles.

Using the Thick Noodles is a great near instant option, especially if you make the scallion oil ahead of time. All you have to do is boil some water, remove the pot from heat and drop the noodles in for 3-4 minutes and allow the noodles to come up to temperature. Doing it this way ensures that your noodles don’t overcook. Drain well, reheat some scallion oil and and toss with the noodles for a quick, flavourful bite.

Scallion oil noodles from My Shanghai. PHOTO BY BETTY LIU

And now – what you’ve been waiting for: the recipes (yes, plural.)

Scallion Oil Noodles from My Shanghai by Betty Liu featured in the National Post adds some umami to the dish with the inclusion of dried shrimp.

Tiffycooks shares her Taiwanese scallion oil noodles recipe that substitutes dried shrimp with vegetarian oyster Sauce to get that beautiful umami flavor.

Famed chef David Chang shares his recipe with Saveur – giving it a gingery twist and using ramen noodles.

Happy Noodling!