Spring Onion Oil Noodles/Scallion Oil Noodles

Wash the spring onions and dry them thoroughly with paper towels to prevent oil from splattering during frying.

Cut off the roots of the spring onions. Separate the white and green parts, and cut both into sections.

Slice the French shallot and garlic cloves.

Pour vegetable oil into a pot and heat it over medium heat until small bubbles start to form, then reduce the heat to low.

Add the white parts of the spring onions, sliced shallots, and garlic to the oil. Fry slowly on low heat.

Continue to fry, stirring occasionally, until the aromatics turn a light golden brown, then strain them out of the oil and set aside.

Add the green parts of the spring onions to the hot oil.

Continue to fry the green parts on low heat until they become dry and turn a caramelized brown color. Be careful not to burn them.

Once caramelized, strain the fried scallion greens from the oil and set them aside.

Keeping the pot on low heat, add soy sauce, dark soy sauce, and sugar to the scallion-infused oil.

Stir the sauce gently until the sugar has completely dissolved.

Return the fried scallion greens to the sauce and stir to coat them evenly.

Pour the finished scallion oil sauce into a bowl for serving.

Bring a pot of water to a boil and cook the Shanghai noodles.

Cook the noodles until they are soft but still have a slight chewiness. Avoid overcooking.

Drain the cooked noodles and place them in a serving bowl. Immediately add a few spoonfuls of the scallion oil sauce and toss well to combine.

Garnish with the fried scallion greens from the sauce and enjoy.