Shanghai scallion oil noodles

Method

1. 1 Cut the scallions into 6 cm pieces and separate the white root portion from the green leaves.
2. 2 Sauté the white root in oil over low heat for 15 minutes until the root is golden brown and crispy.
3. 3 Add the green leaves and fry for another 8 minutes; the greens burn faster, so they should be added later.
4. 4 The entire flavor of the dish lies in those 23 minutes of frying the onions; frying them quickly over high heat results in bitter onions in a light oil.
5. 5 Simmer soy sauce, dark soy sauce, sugar, and oyster sauce for 3 minutes until thickened.
6. 6 Boil fresh noodles for 3 minutes, then mix with onion oil, sauce, and crushed roasted anchovies, and sprinkle with fried onions.