Shanghainese Scallion Oil Noodles (Cong You Ban Mian)

Place the spring onions and neutral oil together in a cold wok or saucepan. Set over a low flame and allow the oil to heat gradually around the scallions. Maintain a steady, gentle sizzle — never a fierce boil — for 25–30 minutes, turning the scallions occasionally. The dish lives or dies here: the oil must absorb the full fragrance and colour of the scallions over the entire slow-frying period; rushing this stage produces pale, under-flavoured oil. The scallions are ready when they are deep golden-brown throughout and completely crispy.

Remove the wok from the heat. Lift the scallion crisps from the oil with a slotted spoon or spider and set aside on a plate — they will serve as garnish. Allow the oil to cool for two minutes, then strain through a fine sieve into a clean bowl. The oil should be a rich amber, carrying a pronounced sweet-scallion fragrance.

Combine the dark soy sauce and light soy sauce in a small bowl. To each serving bowl, add approximately 1 tablespoon of the scallion oil and 1.5 teaspoons each of dark and light soy (about 1 tablespoon combined sauce per portion). The sauce sits waiting in the bowl; do not stir yet.

Bring a large pot of unsalted water to a full rolling boil. Add the fresh noodles and cook until just al dente — tender but with a discernible resistance at the centre. Fresh thin alkaline noodles will typically take 1–2 minutes; test by biting through a single strand.

Drain the noodles well, shaking off excess water. Divide immediately among the prepared bowls. Add a few drops of sesame oil to each portion. Toss the noodles briskly in the bowl so that every strand receives a thin, even coat of sauce — the noodles should glisten, not pool. Scatter the reserved scallion crisps over the surface and serve at once.