Thin wheat noodles tossed in fragrant oil slow-infused with scallion fried until deeply golden, seasoned simply with soy sauce and sugar. A humble Shanghai staple that turns two ingredients into something far greater than their parts.
Fry the scallion
Heat the oil in a pan over medium-low heat, add all the spring onion, and fry gently for twelve minutes, stirring occasionally, until it turns deep golden brown and crisp at the edges.
Strain the oil
Lift out the fried scallion with a slotted spoon and set it aside, keeping the fragrant oil in the pan.
Season the oil
Stir the light soy sauce, dark soy sauce and sugar into the hot scallion oil and simmer for one minute until the sugar dissolves.
1 minBoil the noodles
Bring a pot of water to a rolling boil and cook the noodles according to the packet time until just tender, then drain well.
3 minToss and serve
Toss the hot noodles with the seasoned scallion oil until every strand is coated, top with the crispy fried scallion, and serve immediately.
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