Ingredients
- to 8 scallions(*Footnote 1)
- 1/4 cup vegetable oil(or any neutral oil)
- tablespoon slight soy sauce
- clove sgarlic, coarsely chopped
- 1/2 tablespoon sdark soy sauce
- teaspoon ssugar
- lb (450 g) fresh thin wheat noodles, or 12 oz (340 g) dried thin wheat noodles (*footnote 2)
Instructions
- Cut the scallions into 2” (5 cm) long pieces, then julienne into thin strips. If using very thin scallions, you can also quarter them lengthwise if it’s easier. Dry the green onions thoroughly before cooking to prevent oil splatter.
- Add oil to a frying pan and heat over medium heat until hot, but not smoking.
- Add the scallions and spread them out as much as you can.
- Cook over medium heat, stirring constantly until the green onions turn golden brown.
- Turn to medium low heat if the scallions brown too quickly and start to burn.
- Some scallion pieces might brown faster than others.
- Transfer the browned green onions with a pair of tongs or chopsticks and place in a bowl, until all the scallion pieces are cooked.
- Save the cooked scallions for later.
- Add the minced garlic to the oil. Cook and stir until turning lightly golden.
- Pour in the light soy sauce, dark soy sauce and sugar. Simmer and stir for 1 minute or so. Turn off the heat and set the sauce aside.
- Bring a large pot of water to a boil. Cook noodles according to instructions. Once cooked, drain noodles and transfer to serving plates.
- Portion the noodles into serving bowls, add a few spoonfuls of the noodle sauce into each bowl and garnish with fried green onions. Serve the noodle with the rest of the sauce on the side. Mix the noodles with sauce before eating. Add more sauce if needed.
