1lb.fresh Shanghai or lo mein noodles or dried lo mein noodles
The scallion oil
10piecesscallions
¾cupgrapeseed or vegetable oil
The sauce
¼cupsoy paste (such as Yu Ding Xing)
2Tbsp.soy sauce
Instructions
Cut scallions into thirds, separating the dark green parts from the white and pale green parts, and slice them into thin strips.
Pour oil into a cold wok or skillet, add white parts of scallions, and cook over medium-low heat until bubbling, about 5 minutes. Then add dark green parts and cook until crisped and golden brown, about 20–30 minutes.
Transfer scallions to paper towels to drain and let cool. Strain the oil into an airtight container and chill.
Cook noodles according to package directions, adding 1 Tbsp. reserved scallion oil to the water. Drain, reserving ½ cup of cooking liquid, and return noodles to the pot.
Add ½ cup scallion oil, soy paste, and soy sauce to the noodles, tossing to combine and adding cooking liquid as needed.
Transfer noodles to a serving dish and top with crispy scallions, serving the remaining scallions on the side.