Scallion Oil Noodles

Ingredients

• 10 oz fresh noodles or dried ramen
• 8 scallions, cut in 2-inch lengths, whites and greens separated
• ⅓ cup neutral oil
• 3 tbsp soy sauce + 1 tbsp dark soy if you have it + 2 tsp sugar
• Optional: fried egg or blanched greens to make it dinner

Method

1. The whole dish is this step: fry the scallions in the oil over medium-LOW, whites first, greens after 3 minutes, slowly, 10–12 minutes total, until they're browned, frizzled, and the oil smells like heaven's allium department. Deep amber, not black.
2. Lift out half the crispy scallions to crown the bowls.
3. Add the soy sauces and sugar to the scallion oil; bubble 30 seconds into a glossy dressing.
4. Boil the noodles, drain, and toss straight into the pan, dragging them through the fragrant oil until every strand shines.
5. Bowl, crown with the reserved crispy scallions. Shanghai has kept this dish essentially secret in plain sight — four ingredients that outperform whole menus.