Scallion Oil Noodles
Wheat noodles tossed with fragrant scallion oil and a dark soy-based dressing.
How to eat it
Mix immediately so the oil and sauce coat the noodles before they clump together.
The story behind the dish
Slow-fried scallions flavour the oil before it is mixed with soy-based seasoning and noodles. “Ban mian” tells you the noodles are mixed rather than served in a full bowl of soup. Some older Shanghai versions add kaiyang, or dried shrimp, which turns a seemingly plain noodle dish into one containing shellfish.
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
If you have an allergy or something you can't eat, check with the staff before you order.