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Shanghai-Style Scallion Noodles with Ground Pork

4 Servings

35 minutes

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The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil that results from frying them and salty, savory soy sauce. A lot of deep, bold flavor is wrested from a small handful of ingredients. Cutting the scallions into thin strips before cooking requires a little knifework but allows them to crisp evenly and quickly. And once fried, they integrate nicely with the noodles rather than fall to the bottom of the bowl. Ground pork makes our version hearty enough to serve as a main dish. Dried Asian wheat noodles about the size of thin spaghetti work well in this recipe; non-instant dried ramen is a good choice, as are thin lo mein noodles (don’t use wide, flat lo mein). A sprinkle of thinly sliced fresh chilies, though not traditional, balances the richness of the dish and adds a welcome kick of heat.




Don’t forget to add about only half the scallion greens to the skillet. The rest are used fresh at the end. Also, don’t stir the scallions or pork too frequently; this slows down the browning and crisping process.

35 minutes


  • 2

    bunches scallions

  • 10

    ounces dried Asian wheat noodles (see note)


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Elizabeth S.
October 22, 2022
Awesome flayva!
This dish is just amazing. The scallion infused oil is a deeply rich flavor that creates an unforgettable base for a very easy and fun dish - especially if you can recruit other hands to help prep the scallions.
Christine M.
August 18, 2022
cannot see the recipe
This is annoying! The reviews are covering up the recipe on my screen.
Pam L.
July 10, 2022
This is so simple that it’s hard to believe it’s as delicious as it is!
Dennis D.
June 23, 2022
Very good and easy to make
Everyone liked this and very easy. I liked the suggestion to add cabbage and mushrooms. Have tried with both thicker chinese wheat noodles and with glass noodles - both good.
Patricia R.
June 18, 2022
This was so good, and quite an inexpensive meal. I added sliced mushrooms and some shredded cabbage for some extra nutrition and used brown rice ramen noodles.
Deni H.

One of my new favorite recipes. Complex and deep in flavor.

christine d.

I doubled the recipe because I had a whole pound of pork. Doubling the soy sauce made this very salty - I would thin it out a with some water next time (or maybe get the low sodium one). Otherwise, we liked this and would make it again.

Samantha O.

Not a favorite of ours. Could have been due to our noodle selection (buckwheat soba) but we just thought it was lacking in flavor and texture.

Michael K.

I don't think buckwheat is a good fit for the other flavors. I used udon. And I definitely added the chiles...not on the bowl, but in the dish for the last minute of cooking. Pretty tasty, I thought. Simple, but tasty.

Michael K.

This worked out great. Making it for a second time tonight.

Richard S.

This is a staple, a keeper. Simple, delicious, a bit uncommon. This is what Milk Street is all about...this and many other amazing recipes.

Christopher H.

Looks incredible! Any good suggestions for gluten-free alternatives for noodles?

Myrna A.

I will try this with Shirataki noodles- low carb and gluten free

Julie P.

Our store was out of pork. We made this with ground chicken and it was delicious. Would work really well as a salad or lettuce wrap. We will try it soon with the pork. Really simple, really good.

Jay G.

Great recipe. Have done this twice, once with the ground pork, and another time with shrimp as alluded to in the article. I think the dish could handle slightly more pork - I might try 12 ounces next time.

Katie F.

Very tasty! My whole family (including small, sometimes picky children) enjoyed this. I'm going to experiment with slightly less oil next time, as the finished dish was a little oily for my taste.

Jarrett P.

We added garlic, ginger, sesame oil, and some rice vinegar at the end. Probably the vinegar was the most key. Tried it first without and very bland. With the vinegar- quite tasty and resembles the dish as we have had it in Shanghai.

Vince S.

Excellent recipe. followed it exactly and it was awesome. has become part of my repertoire.

Janeth O.

We really liked this. The second time I added a splash of sesame oil which really added a nice nuttiness to the flavor. I might try this with my garden green beans once they come in.

Sandie G.

While also not traditional, I added a little bit of Chinese Five Spice powder to my pork at the end of cooking and that made for a nice flavor profile. I would probably add the chilis next time, but my husband and I enjoyed it just fine. I would also undercook the noodles just a little next time, like you would for Italian-style noodles, as I felt that the noodles got a little soft after adding to the sauce.

Barb M.

Fantastic - I only had spaghetti noodles, so I “ramenized” them, a technique I learned from the Milk Street team - worked perfectly. This will be a staple recipe in our home.
thanks for your creative and delicious recipes -

Lisa P.

This recipe was delicious. I added some green beans and asparagus to add some more greens. Also used Udon noodles. The whole family loved it!

Brendan D.

This was sneaky good. I used one of the fancy dried Raman noodles and the texture was spot on. I also cheated and added some sliced shiitake that I cooked separately. I dumped them in at the same time as the noodles.

Robin G.

Very tasty! I did drain a lot of fat from the pork before adding everything back in. Kid approved, too!

Jen C.

Very good and super easy to make. I used 1 1/2 pds of pork as my wife likes a higher meat to noodle ratio, but otherwise followed the recipe. I used ramen noodles, which were great. I also used serrano chilis on top per the recipe, but next time I'll add them to the pot a few minutes before serving so the flavor gets a bit more infused throughout the dish.

Patrick B.

This is one of our favorite weeknight meals. So simple. We sometimes double it or increase the pork to noodle ratio. Excellent recipe.

Siri N.

This was good, although I found the pork a bit chewy. Perhaps I cooked it too long. I drained some of the fat, following another reviewer, and didn't find the result greasy. Will make again.

Robin and Mark U.

I was amazed at how good this is. We made it with ground beef and Thai brown rice noodles. The browned scallions really make it.