Shanghai Scallion Oil Noodles

Heat the oil in a wok or saucepan over medium-low heat. Add the scallions and cook slowly, stirring occasionally, until they turn deep golden brown and fragrant without burning, about 8 to 10 minutes. Transfer the crisp scallions to a plate and reserve.

Lower the heat and carefully stir the dark soy sauce, light soy sauce, and sugar into the scallion oil. Simmer gently for 1 to 2 minutes, just until the sugar dissolves and the sauce is glossy and lightly bubbling. Remove from the heat.

Meanwhile, cook the Chinese white noodles according to the package directions until just tender. Drain well and divide among 6 bowls.

Spoon about 1 tablespoon of the scallion-soy sauce over each bowl of noodles, then toss well. Add more sauce a little at a time until the noodles are evenly coated and seasoned to taste.

Top each bowl with the reserved crispy scallions and serve immediately. If using the optional pork topping, spoon it over the noodles before serving.