INGREDIENTS

A bunch of scallions (spring onions)
1 shallot
Cooking oil (enough to cover the scallions in the pan)
Soy sauce – 6 tbsp
Dark soy sauce – 3 tbsp
Oyster sauce – 1.5 tbsp
Sugar – 0.75 tbsp more or less
White sesame seeds (optional)
Any noodles you like

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RECIPE

1. Make Scallion Oil
Chop scallions and shallot into any shape you like (usually thin slices).
In a pan with some depth, pour in plenty of oil and heat on low.
Add the scallions and shallot, cook until they turn golden and crispy.
Turn off the heat. Remove the crispy bits if you want to use them as a topping. (if not, it’s alright just leave them in)

2. Prepare the Sauce
Mix soy sauce, dark soy sauce, oyster sauce, and sugar in the ratio 4:2:1:0.5.
Add the mixture and sesame seeds (optional) into the scallion oil.
Heat gently over low heat, stirring until small bubbles appear. Turn off the heat.

3. Cook the Noodles
Boil the noodles of your choice and drain well.
Add 1–2 tbsp of scallion oil sauce to the noodles and toss thoroughly.
Top with crispy scallions/shallots if desired.

4. Enjoy!
Store the remaining scallion oil in a sealed container in the fridge for up to 1 month.