A simple yet deeply flavorful noodle dish made with crispy scallions, aromatic oil, and a soy-based sauce—perfect for a quick, comforting meal.

1 bunch green onion (about 2.5 oz per bunch)

½ cup neutral oil (avocado oil works well)

6 tablespoons premium soy sauce

3 tablespoons dark soy sauce

2 tablespoons granulated sugar

1 pound thin wheat noodles (about 4 oz or 115 g per serving)

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Cut green parts of scallions into 2-inch pieces and slice white parts into thin strips; dry thoroughly.
Mix soy sauces and sugar in a bowl; stir to combine and set aside.
Heat oil in a saucepan to 235 °F (113 °C); test with a wooden chopstick for bubbles.
Reduce heat to medium-low, add scallions, and fry until golden (about 5 minutes). Remove and drain on paper towels.
Pour soy-sugar mixture into scallion oil; simmer on medium-low for 1–2 minutes.
Cook noodles according to package instructions until al dente; drain.
Place noodles in bowls. Spoon about 2 Tbsp of sauce per serving over noodles, stirring sauce before scooping.
Toss noodles thoroughly, top with crispy scallions, and serve hot.