Scallion Oil Noodles (Cong You Mian)

1. Prep the spring onions
2. Separate the white and light green parts from the dark green tops. Roughly chop both — keep them separate.
3. Make the scallion oil
4. Add oil and the white/light green parts to a cold pan. Bring to medium heat. Cook slowly, stirring occasionally, until golden and slightly crispy — about 8–10 minutes. Don’t rush. Low and slow is the whole point.
5. Add the dark green tops
6. Toss them in and cook for 1 more minute.
7. Mix the sauce
8. Combine soy sauce, dark soy sauce, and sugar in a bowl.
9. Cook the noodles
10. Boil noodles per packet. Reserve a few tbsp of cooking water before draining.
11. Dress and serve
12. Add noodles to a bowl. Pour over the soy sauce mix, then the hot scallion oil. Toss to coat — the hot oil slightly cooks the sauce. Top with a soft-boiled egg.

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Notes:

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• The oil must be hot when it hits the sauce — that’s what gives this dish its depth
• Add a few drops of chilli oil for heat if you want it
• Fresh noodles give the best texture, but dried wheat noodles work well too

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