Scallion Oil Noodles

Wash and thoroughly dry 80 g spring onion. Finely slice 5 g of the green parts for garnish. Cut the remaining 75 g into 5 cm lengths, split thick whites lengthwise and separate whites from greens. Mix 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tsp sugar and 2 tbsp water.

Add 3 tbsp vegetable oil and all the scallion whites to a cold wok. Heat gently until softened and pale gold at the edges, then add all the remaining green lengths from the 75 g portion. Fry gently for about 10–15 minutes, turning occasionally, until golden to deep golden-brown and bubbling has slowed. Remove the scallions, leaving the oil in the wok; do not let them blacken. Start heating a separate pot of noodle water near the end.

Turn off the heat and let the oil settle until it is not smoking. Slowly add all the mixed sauce down the side of the wok, taking care with splashes. Return to low heat and stir for about 1 minute until the sugar dissolves and fine bubbles appear evenly. Turn off the heat before the sauce becomes sticky or scorched.

Loosen 300 g raw fresh thin noodles and add to boiling water. Separate gently and cook for about 2–3 minutes, following the packet, until supple with no raw center. Drain thoroughly without rinsing and immediately transfer to a large mixing bowl.

Pour all the scallion oil sauce over the hot noodles in the mixing bowl. Lift and fold with long chopsticks until every strand carries a thin, even amber-brown coating and no unmixed sauce remains underneath. Work promptly; the strands should stay separate and glossy, with no broth.

Divide the dressed noodles equally between two bowls. Divide all the fried scallions and the reserved 5 g sliced greens over the tops and serve hot. Fill one bowl first, then gently tip the other portion from the mixing bowl, guiding the falling strands with long chopsticks.