Green Onion Oil Noodles

It's astonishing how much green onion flavour you get in these noodles from the infused green onion oil. (Save the flavourful oil left over from cooking the green onions to use in dressings and for drizzling over dumplings or poached fish.) Then take it over the top with a garnish of crunchy fried green onion slices.

10 green onions
¾ cup grapeseed or vegetable oil
1 lb fresh Shanghai or lo mein noodles or dried lo mein noodles
¼ cup soy paste, such as Yu Ding Xing
2 Tbsp. soy sauce

Cut green onions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.

Pour oil into a cold large wok or high-sided skillet. Add white parts of green onions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of green onions and stir to combine. Cook, stirring occasionally, until green onions are crisped and deep golden brown, 20-30 minutes. Do not rush this; slow, gradual browning as the liquid in the green onions evaporates will yield the best flavour.

Using a spider or slotted spoon, transfer green onions to paper towels to drain. Let green onions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill green onions oil until ready to use.

Cook noodles in a large pot of boiling water according to manufacturer's directions, adding 1 Tbsp. reserved green onions oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup green onions oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.

Transfer noodles to a bowl or platter and top with three-fourths of crispy green onions. Serve with remaining green onions in a small bowl alongside.

Makes 8 regular or 16 small servings.

Make-Ahead: Scallions can be fried 1 day ahead. Keep green onion oil chilled; store green onions between layers of paper towels in an airtight container at room temperature.