Ingredients

• 250 g thin fresh Shanghai wheat noodles (yangchun mian)
• 150 g small Shanghai scallions (xiao cong)
• 120 ml neutral vegetable oil
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1½ tbsp white sugar

Method

1. 01
   Prepare the scallions Wash the scallions, dry them completely with a towel, then cut them into finger-length pieces and keep the white parts separate from the green parts.
2. 02
   Mix the sauce In a small bowl, stir together the light soy sauce, the dark soy sauce and the sugar until the sugar mostly dissolves.
3. 03
   Fry the scallion whites Put the oil and the scallion whites into a cold wok or small pan, turn the heat to medium low, and fry gently for about five minutes, stirring now and then.
4. 04
   Fry the scallion greens Add the scallion greens and keep frying on low heat, stirring often, until all the scallions are dark brown, shrunken and crisp, about twelve minutes.
5. 05
   Remove the crispy scallions Lift the crispy scallions out of the oil with chopsticks or a slotted spoon and set them on a plate, leaving the fragrant oil in the pan.
6. 06
   Cook the sauce Pour the soy sauce mixture into the scallion oil and let it bubble on low heat for about two minutes, stirring, until it turns glossy and slightly thick, then turn off the heat.
7. 07
   Boil the noodles Bring a large pot of water to a rolling boil, add the noodles, stir to separate them, and cook for about two minutes until just tender.
8. 08
   Drain and portion Spoon about three tablespoons of the scallion sauce into each serving bowl, then drain the noodles well and divide them between the bowls.
9. 09
   Toss and serve Toss the noodles thoroughly in the sauce until every strand is evenly brown, top with the crispy scallions, and eat right away.