Drain the spring onions completely after rinsing, you will be placing hot oil so eliminate the chance of hot oil splatter.

In a large pan, heat the oil (you can use vegetable oil or lard for this recipe), when hot, add the spring onion segments in. Turn the heat to the lowest setting and cook until the spring onions are deep brown and almost but not burnt. Remove to a bowl to cool.

Bring a large pot of water to boil and then cook the noodles until tender, Chinese noodles are long! And I mean long! So either break the dried package in half or cut the noodles in half when cooked. Drain the noodles and place into a large bowl, add around 4 tablespoons of scallion oils and toss the noodles well to cool slightly.

Mix together the sugar, dark and light soy sauces in a small bowl and then mix with the noodles before serving. Divide into two bowls, top with the browned scallions if desired, serve.