Shanghai Scallion Oil Noodles

Wash the scallions and pat them thoroughly dry, then cut into pieces 4–5 cm long; keep the white and light green parts separate from the dark green tops.

Heat vegetable oil in a wide skillet or wok over medium heat. Add the white and light green scallion pieces and fry for 5–7 minutes, stirring often, until golden. Add the dark green tops and cook for another 3–5 minutes until crisp; watch closely so the scallions don't burn.

Transfer most of the fried scallions to a plate. To the oil left in the pan, add the light soy sauce, dark soy sauce, and sugar; simmer over low heat for 1–2 minutes until the sugar dissolves and the sauce is smooth.

Bring a large pot of water to a boil and cook the wheat noodles until al dente according to the package instructions, usually 3–5 minutes. Drain in a colander; don't rinse, so the sauce clings better to the noodles.

Transfer the hot noodles to the skillet with the scallion oil and sauce, and toss thoroughly for 30–60 seconds until every strand is glossy and evenly coated.

Divide the noodles among four bowls, top with the reserved crispy fried scallions, and serve immediately while hot.