Scallion Oil Noodles

Instructions

1. Fill a large pot with water and bring it to a boil over high heat.
2. While waiting for the water to boil, prepare the scallions by trimming the roots and cutting them into 3-inch sections. Separate the white parts from the green parts.
3. Once the water is boiling, add the dried wheat noodles and cook according to the package instructions (usually about 5 to 7 minutes for al dente). Stir occasionally to prevent sticking.
4. Meanwhile, heat a frying pan over medium heat and add the vegetable oil. Add the white parts of the scallions to the oil and fry them until they are golden brown and have infused the oil, about 5 minutes.
5. Add the green parts of the scallions to the pan and continue to fry for another 3 minutes until they are softened.
6. Remove the pan from heat and strain the scallion oil through a strainer into another saucepan or heatproof bowl, separating the crispy scallions.
7. The noodles should be done by now. Drain them using a strainer and rinse briefly with cold water to stop further cooking. Set aside.
8. Return the strained scallion oil to the pan (off heat) and add soy sauce, dark soy sauce, sugar, salt, and black pepper. Stir to combine.
9. Add the cooked noodles to the pan with the scallion oil mixture. Use tongs to gently toss the noodles until they are well coated with the sauce.
10. For extra heat, sprinkle chili flakes to taste, if desired. Drizzle the sesame oil over the noodles and toss again.
11. Serve the noodles immediately, topped with the reserved crispy scallions. Enjoy your Scallion Oil Noodles!