Original Chili Crisp Scallion Oil Noodles with Jammy Eggs

Shanghainese cong you ban mian builds its character by patiently cooking scallions in oil. This BLACKLAND variation keeps that fragrant foundation and adds jammy eggs and a final spoonful of Original Chili Crisp. The browned scallions supply sweetness and texture; there is no need for a second garlic sauce.

Makes 2 main servings, each with half the noodles, one egg and half the browned scallions. Serve promptly for the best contrast between the noodles and crisp scallion edges.

Allow about 40 minutes: 12 minutes to trim and dry the scallions and prepare the sauce, then about 28 minutes for the cooking sequence. Bring the egg and noodle water to a boil while the scallions cook; the eggs' 5-minute ice bath overlaps that cooking. Noodle package timing and how quickly the scallions brown may extend the estimate.

Ingredients

• 7 ounces (200 g) dried thin Chinese wheat noodles, not instant ramen
• 5 ounces (140 g) trimmed scallions, about 2 generous bunches
• 3 tablespoons neutral oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon granulated sugar
• 2 tablespoons water, plus up to 2 tablespoons reserved noodle water if needed
• 2 large pasteurized-in-shell eggs for jammy yolks; use ordinary eggs only for the fully cooked variation
• Ice and cold water, for chilling the eggs
• 2 tablespoons BLACKLAND Original Chili Crisp

Instructions

1. Cut scallions into 2-inch lengths, halve any thick white sections lengthwise, and keep whites and greens separate. Pat everything very dry. Mix the low-sodium soy sauce, dark soy sauce, sugar and 2 tablespoons water in a small heatproof bowl. Set the chili crisp aside for the finish.
2. Combine the neutral oil and scallion whites in a 10-inch skillet. Set over medium-low heat and cook gently for about 5 minutes, turning as they soften. Add the greens and continue cooking 12 to 18 minutes, turning regularly, until the scallions are golden to deep golden brown with dry, crisp edges. Lower the heat if they darken too quickly; lift out individual pieces as they finish. Transfer the scallions to a plate, leaving the fragrant oil in the skillet. Do not take them to black or smoking.
3. While the scallions cook, bring a small saucepan of water to a gentle boil and prepare a bowl of ice water. Lower in the pasteurized-in-shell eggs and simmer gently for about 7 to 8 minutes for set whites and jammy centers, then chill in the ice water for 5 minutes and peel. Egg size and starting temperature affect texture. If using ordinary eggs, simmer about 11 to 12 minutes, or until both yolks and whites are firm, before chilling; do not use the jammy timing for ordinary eggs.
4. Near the end of the scallion cooking, bring a separate pot of unsalted water to a boil. Cook the noodles according to their package until just tender. Reserve 2 tablespoons of the cooking water, then drain thoroughly without rinsing.
5. Take the scallion skillet off the burner for 30 seconds. Carefully add the prepared sauce to the warm oil; it may sputter. Return to low heat and stir for about 30 seconds to dissolve the sugar. Add the drained noodles and toss gently until glossy, loosening with the reserved noodle water 1 tablespoon at a time only if needed. Turn off the heat.
6. Stir the chili crisp in its jar and fold 1 tablespoon through the noodles. Divide between two bowls. Halve the peeled eggs and place one egg on each serving. Finish with the browned scallions and remaining tablespoon of chili crisp, divided evenly. Eat immediately while the scallion edges still have texture.

Serving Suggestions

• Serve as two warm noodle bowls with the egg halves visible on top.
• A separately prepared lightly dressed cucumber or steamed green vegetable side can round out the meal; it is not included in the recipe timing.

Optional Variations

• Use ordinary eggs cooked until both whites and yolks are firm if pasteurized-in-shell eggs are unavailable; the noodle method stays the same.
• For a noodle-only side, omit the eggs and divide into 3 smaller portions. This changes the yield and does not establish a dietary claim for the remaining condiments.

Storage & Make-Ahead

The scallion edges are best just after cooking. Refrigerate leftover noodles and eggs separately at 40°F (4°C) or below within 2 hours, or 1 hour above 90°F (32°C). For best quality use the noodles within 2 days; make jammy eggs for immediate serving, using fully cooked eggs for planned leftovers.

Reheat noodles with a splash of water until they reach 165°F (74°C). Reheat stored egg portions thoroughly as well; their yolks will become firm. Keep any reserved share of the measured chili crisp separate until after reheating. Homemade scallion oil must be refrigerated, not left on the counter.

Contains wheat, soy and egg. Check both soy sauces, the noodles and the chili-crisp label for complete ingredients and cross-contact statements. No gluten-free or vegan claim is made.

Two tablespoons of BLACKLAND Original Chili Crisp provide the chile, savory crunch and finishing oil for two bowls. Stir its oil and solids together before measuring. Original is rated 2/5; finished-dish heat is estimated mild and will vary with the spoonful's proportion of solids.

More from the BLACKLAND kitchen: Chili Crisp Fried Eggs or Chili Crisp Blistered Green Beans.