The essence of Shanghai. A study in aromatic extraction where scallions are slowly fried in oil until charred and brittle, creating a deep, umami-rich base for perfectly chewy wheat noodles.
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scallion whites in oil until golden.
Add greens and until dark brown and brittle.
Remove scallions; stir soy sauce and sugar into oil.
noodles until al dente.
Toss noodles in the aromatic oil; top with crispy scallions.
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