Scallion Noodles

Prep the green onions. Separate the white bulb and green leafy part by cutting in half. Thinly slice it lengthwise making sure to keep the white bulb and green leafy part separate

In a nonstick pan, on medium heat, add the oil and allow it to heat up for a few minutes. You can tell when the oil is ready by sticking a wooden spatula or chopstick in the oil. If it develops bubbles, then it is hot enough. Start with adding the white bulb part and let it simmer in the oil.

Meanwhile, heat up a pot of boiling water and add the wheat noodles. Follow the instructions on the package to determine how long to boil it for. After it’s done boiling, drain the water, and set the noodles to the side.

Back to the pan, add the green leafy part and allow it to fry for about 10 minutes. Once it reaches a golden and crispy state, use a chopstick or tongs to pick up the green onions and add to a bowl. I would recommend lining a bowl with a paper towel so that it absorbs the oil from the green onions. Afterwards, allow the oil to cool down before pouring it into a separate bowl. We are going to keep the green onions and oil separate.

Assembly time! Drizzle 1 tablespoon of the oil and soy sauce at a time to the noodles. Mix well until the noodles loosen up. Continue to add the oil and soy sauce until your desired taste. Top with the green onions when ready to eat. Serve and enjoy immediately.