Ingredients
- 1 cup neutral oil
- 3–6 scallions/spring onions (depends on size)
- 3tbsp light soy sauce
- 3tbsp dark soy sauce
- 1tbsp sugar
- noodles (amount depends on servings)
Prep
Cut the scallions in half along the green/white line and julienne them separately. Pour the oil in a pan and add the white parts, turn the heat to high. When the oil starts to bubble, reduce the heat so that it's bubbling only slightly. After four or five minutes, add the green parts of the onion and continue to fry for around 10mins or until the onions start to turn golden brown. Take them off the heat and set aside, they will continue to cook as they cool down.
Once the oil has cooled down, pour the contents of the pan into a container. Most likely, you will not need all of it and so you can save some for later.
Procedure
Boil the noodles according to instructions, cutting the cooking time down by a minute or two. To the (still fairly oily) pan from before, add the soy sauces and sugar and bring to a boil. After a few minutes, add the noodles and spoon over a few tablespoons per serving of the scallion oil and fried scallions. Toss and fry quickly and serve.
Notes
It's also a good idea to add some julienned shallots to the oil, cooking them along with the white parts of the scallions.