Crispy Scallion Oil Noodles

🔥 Prep

• Rinse the 300 g fresh wheat noodles under cold water and set aside to drain.
• Trim and slice the 100 g scallions into thin rings (about 2‑inch lengths).
• Measure out 4 tbsp vegetable oil, 2 tbsp light soy sauce, 1 ½ tbsp dark soy sauce, 1 tbsp sugar, ½ tsp salt, 1 tsp toasted sesame seeds, and have 600 ml water ready for boiling.

🔥 Cook

• 1. Bring the 600 ml water to a rolling boil over high heat in a pot.
• 2. Add the 300 g fresh wheat noodles and cook for 2‑3 minutes until just tender but still firm (al dente), stirring occasionally.
• 3. While the noodles cook, heat the 4 tbsp vegetable oil in a small skillet over medium heat.
• 4. Add the sliced 100 g scallions to the hot oil and fry, stirring frequently, for 4‑5 minutes until they turn golden‑brown and crisp; reduce to low heat if they brown too quickly.
• 5. Using a slotted spoon, transfer the crispy scallions to a paper‑towel‑lined plate, leaving the flavored scallion oil in the skillet.
• 6. Drain the cooked noodles in a colander, rinse briefly with warm water to stop cooking, then shake off excess moisture.
• 7. Return the drained noodles to the pot (or a large bowl) and add the 2 tbsp light soy sauce, 1 ½ tbsp dark soy sauce, 1 tbsp sugar, ½ tsp salt, and the reserved scallion oil (about 3‑4 tbsp); toss over low heat for 1 minute to evenly coat.
• 8. Sprinkle the 1 tsp toasted sesame seeds and the reserved crispy scallions over the noodles, give a final gentle toss, and serve immediately.

🔥 Serve

• Transfer the crispy scallion oil noodles to individual serving bowls or a large platter.
• Garnish with an extra drizzle of scallion oil if desired and a few additional toasted sesame seeds.
• Pair with simple sides such as steamed bok choy, cucumber salad, or a light soy‑vinegar dipping sauce.