Scallion oil noodles

Wash, drain and dry the scallions, then cut into long sections, separating whites from greens. Mix both soy sauces and sugar in a bowl.

Warm the oil over medium-low heat and fry scallion whites until lightly colored. Add the greens and lower the heat. Start a 15 min check reminder, turn often and remove the scallions when golden and crisp; reduce heat before they blacken.

Remove the pan from the heat to cool slightly, then slowly add the sauce mixture around the edge, keeping clear of splashes. Return to low heat and stir with a 1 min reminder; stop once the sugar dissolves and the sauce combines.

Bring enough drinking water to a boil in a separate pot. Add and loosen the noodles, cook as the package directs until no hard center remains, then drain well. Different noodles do not share one reliable countdown.

Stir the oil and soy layers together before measuring. Start with 15 ml scallion sauce for the noodles cooked from each 80 g dry noodles, then add a little more to taste; never pour the entire batch into one bowl. Use that ratio for more portions; the sauce-batch ingredients still produce a remainder. Add fried scallions if desired. Measure the actual finished sauce yield and promptly refrigerate unused sauce in a clean shallow container.