Scallion Oil Noodles

Wash the scallions and cut them into 5–7 cm lengths, keeping the whites and greens apart.

Heat 100 ml oil in a pot over medium heat. Add the scallion whites and stir-fry until slightly yellow.

Add the scallion greens, turn to low heat, and keep stir-frying patiently for 15–20 minutes until the scallions are browned and crisp.

Lift out the scallions, leaving the oil in the pot. Add 60 ml light soy sauce, 20 ml dark soy sauce and 15 g sugar, heat on low and stir about 1 minute until the sugar dissolves, then turn off the heat.

Pour the sauce into a container, let it cool and seal it. It keeps for a while in the refrigerator.

Bring 1000 ml water to a boil and cook 80 g dried noodles as the package directs, usually 3–8 minutes, until done. Drain and put them in a bowl.

Add 15 ml of the scallion oil sauce (and some of the fried scallions if you like) and toss quickly until the noodles are evenly coated.