Shanghai Scallion Oil Noodles

Ingredients

• 1/4 cup light soy sauce
• 2 tablespoon sdark soy sauce
• 5 teaspoon ssugar
• 15-18 scallions (6 ounce s), white and green parts separated
• 1 (1-inch) piece ginger , peeled
• 1 pound fresh Chinese wheat noodles
• 2/3 cup peanut or vegetable oil
• 1/8 teaspoon table salt
• 1 shallot , halved and slice d thin

Instructions

1. Combine light soy sauce, dark soy sauce, and sugar in small bowl; set aside. Halve scallion whites lengthwise, then slice into 1½ inch segments. Slice green parts into 1½ inch segments; reserve white and green parts separately. Slice ginger crosswise into thin rounds. Stack rounds and slice into thin matchsticks.
2. Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until just tender. Drain noodles, rinse well, and drain again; set aside.
3. Meanwhile, heat oil and scallion greens in 14 inch wok or 12 inch nonstick skillet over medium high heat and cook, stirring constantly, until most scallions are browned and crispy, 8 to 10 minutes. Off heat, use slotted spoon to transfer scallion greens to small bowl; sprinkle with salt and set aside.
4. Add shallot, scallion whites, and ginger to oil remaining in wok and cook over medium low heat, stirring often, until scallion whites and shallot are golden and wilted, 11 to 13 minutes.
5. Stir soy sauce mixture to recombine and add to scallion mixture in wok. Cook, stirring often, until sugar is dissolved and sauce is rapidly bubbling, 1 to 2 minutes. Add noodles and toss until evenly coated in sauce and heated through, 2 to 3 minutes. Transfer noodles to serving bowls and top with scallion greens. Serve.