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Position an oven rack to the lowest spot; preheat to 500 degrees.
Bring a medium pot of water to a boil over medium-high heat. Add the noodles and cook according to the package directions. Drain and transfer to a bowl. Add the ¼ cup of scallions, soy sauce, sesame oil, ginger and the chili oil, if using, tossing to coat evenly.
Pour the peanut oil into a 10-inch cast-iron or other ovenproof skillet over medium heat. Once the oil shimmers, add the noodle mixture, pressing lightly and spreading it evenly. Roast (lowest rack) until crisped and deeply browned on the edges, 20 to 25 minutes.
Let the pancake cool slightly, then run a knife around the edges to loosen it. Use a large spatula to slide it out onto a cutting board and cut into six wedges. Top with more scallions and serve warm, with hot sauce, if desired.