Scallion Oil Noodles葱油拌面

In a mixing bowl, combine light soy sauce, dark soy sauce, and white sugar. Stir until the sugar dissolves. This sauce will be added to the scallion oil later.

Rinse the scallions thoroughly under cold water and shake off excess. Pat dry with a towel to remove surface moisture — this prevents oil splatter during frying. Cut the green parts into 3–4 cm segments.

Pour salad oil into the wok and heat until warm. Add the scallion segments.

Fry slowly over low heat until the scallions turn deeply golden and crispy.

Lift out the ingredients and set aside.

Let it rest. Mix the sauce base. Let it rest.

Let the sauce simmer for 1 minute.

Turn off the heat and pour the scallion-infused oil into a clean container. Let it cool completely before using.

Cook the fresh noodles in boiling water until done. Optionally add a little cooking oil and salt to the water. Drain the noodles and place in a large bowl.

Add several spoonfuls of scallion oil to the cooked noodles and toss until evenly coated. Transfer to a serving bowl.

Toss the noodles until well combined, then sprinkle with fresh chopped scallions. Serve immediately.