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Heat ¼ cup of peanut oil until faint wisps of smoke are starting to appear, ~200C. Shut off the heat and add in ¼ cup of all natural peanut butter. Mix well. Turn the flame to low and cook, stirring constantly, until it reaches a 'peanut butter roux' sort of color.
Heat 3 tbsp of lard with 10g of sliced scallion over a medium-low flame. Stir periodically, cooking until the scallions are brown and crispy - this should take ~10 minutes from the point your lard has melted.
Mix 2 tbsp light soy sauce, 2 tbsp water, and 2 tsp sugar in a small saucepan. Bring the mixture to a boil over a medium flame. Remove from heat.
Mix 1 tbsp peanut sauce, 2 tsp seasoned soy sauce, 1 tsp scallion lard, 2 tsp water or stock, ⅛ tsp salt, and ¼ tsp MSG on a plate.
Boil 60g of dried noodles according to the package instructions, or until a touch past al dente. Transfer the cooked noodles to the plate with the sauce mixture, bringing some of the noodle-boiling water along. Mix the noodles well with the sauce.
Top with sliced scallion and serve with blanched vegetables on the side.