Scallion Oil Noodles

Ingredients

• Dried noodles
• Scallions (green onions)
• Light soy sauce (Shengchou)
• Dark soy sauce (Laocou)
• Sugar

Steps

1. ### Making the Scallion Oil Sauce
2. Wash the scallions and cut into long sections (about 5-7 cm). Separate the white parts (white sections) and the green parts (green sections).
3. Add 100 ml cooking oil to a pan and heat over medium heat. First, add the white parts of the scallions and stir-fry until they are slightly yellow.
4. Add the green parts, reduce the heat to low, and continue stir-frying.
5. Keep the heat on low and stir-fry patiently for **15-20 minutes** until the scallion sections become burnt-yellow and crispy.
6. Remove the burnt-yellow scallion sections (keep the scallion oil in the pot).
7. In the scallion oil remaining in the pot, add 60 ml light soy sauce, 20 ml dark soy sauce, and 15 g sugar. Heat on low heat while stirring for about **1 minute**, until the sugar dissolves and the sauce is well mixed. Turn off the heat immediately. Pour the prepared scallion oil sauce into a container, seal, and let cool for storage.
8. ### Cooking the Noodles (per portion)
9. Take 80 g dried noodles.
10. Add 1000 ml drinking water to a pot and bring to a boil over high heat.
11. Put the noodles in and cook until fully done according to the package instructions (usually **3-8 minutes**, refer to package instructions).
12. Remove the cooked noodles, drain off the water, and place them in a bowl.
13. ### Mixing and Serving (per portion)
14. In the bowl with the noodles, add 15 ml of the previously made scallion oil sauce.
15. You can add the previously fried scallion sections (optional).
16. Mix quickly with chopsticks and serve.