Scallion Oil Noodles is a Chinese noodle dish prepared with fresh alkaline noodles cooked then tossed on a sauce made with oil infuse with scallion, soy sauce and sugar.
- Heat oil in a pan in lowest heat possible, add spring onions then cook until onions are dark brown in colour. This will take around 20 minutes. Stir once in a while to prevent burning.
- Add the dark soy sauce, light soy sauce and brown sugar then continue to cook in low heat until sugar is completely dissolved
- Cook fresh noodles in ready boiling water for 3 minutes, drain then set it aside. Dip the noodles into the oil and soy mixture, place in a serving platter then top it with some browned spring onions then serve.