From: A Very Chinese Cookbook

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¼ cup soy sauce

2 tablespoons dark soy sauce

5 teaspoons sugar

10 scallions (6 ounces), white and green parts separated

1 pound fresh thin white wheat noodles

⅔ cup peanut or vegetable oil

⅛ teaspoon table salt

1 shallot, halved and sliced thin

1 (1-inch) piece ginger, peeled and cut into thin matchsticks

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1. Combine soy sauce, dark soy sauce, and sugar in small bowl; set aside. Halve scallion whites lengthwise, then slice white and green parts into 1 ½-inch segments; reserve white and green parts separately.

2. Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until just tender. Drain noodles and rinse well; set aside.

3. Meanwhile, add oil and scallion greens to empty 14-inch flat-bottomed wok and cook over medium-high heat, stirring constantly, until most scallions are browned and crisp, 8 to 10 minutes. Using spider skimmer or slotted spoon, transfer scallion greens to separate small bowl; sprinkle with salt and set aside.

4. Reduce heat to medium-low and add scallion whites, shallot, and ginger to oil in wok. Cook, stirring often, until scallions and shallot are golden and wilted, 11 to 13 minutes.

5. Add reserved soy sauce mixture and cook, stirring constantly, until sugar is dissolved and sauce is rapidly bubbling, 1 to 2 minutes. Add noodles and cook, tossing slowly but constantly until well coated and heated through, 2 to 3 minutes. Sprinkle with reserved scallion greens and serve.