Ingredients

• Fresh noodles 300g (or dried noodles 200g)
• Scallions 6-8 stalks (green parts only, cut into 2-inch lengths)
• Vegetable oil 1/2 cup
• Light soy sauce 3 tablespoons
• Dark soy sauce 1 tablespoon
• Sugar 1 tablespoon
• Salt to taste

Steps

1. Prepare the scallions: Wash and thoroughly dry the scallions. Cut into 2-inch lengths, keeping only the green parts for the best flavor and presentation.
2. Make the scallion oil: Heat vegetable oil in a wok or pan over medium-low heat. Add the scallion pieces and slowly fry them, stirring occasionally, until they turn golden brown and crispy, about 15-20 minutes. Be patient - low and slow is the key to developing the best flavor.
3. Remove the crispy scallions: Once the scallions are golden brown and fragrant, remove them with a slotted spoon and set aside on paper towels. Keep the aromatic oil in the pan.
4. Prepare the sauce: In the same pan with the scallion oil (heat turned off), add light soy sauce, dark soy sauce, and sugar. Stir until the sugar dissolves completely. The residual heat will help blend the flavors.
5. Cook the noodles: Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Fresh noodles typically need 2-3 minutes, while dried noodles need 4-6 minutes.
6. Drain and toss: Drain the noodles well and immediately add them to the pan with the sauce. Toss thoroughly to coat each strand with the aromatic scallion oil mixture.
7. Serve: Transfer to serving bowls, top with the crispy fried scallions, and serve immediately while hot.