- Cut the spring onions into 10cm segments. Make sure the white parts are kept together and the greener parts are put in a separate pile.
- Use a cleaver to gently slap the white scallions.
- Slice the red shallots.
- Pour oil into a wok or pan and add the white part of the spring onions, the red shallots and ginger in. Bring the heat up to medium.
- Let the aromatics gently fry for 3 minutes or until golden, then turn off the heat and use chopsticks to remove them from the oil. Discard the aromatics.
- Add the green parts of the spring onions in and turn the heat up to medium. Fry for 3 minutes or until they start to change colour, then use chopsticks to remove them from the pan. You can save the cooked spring onions to use as a garnish.
- Transfer the oil to a heatproof jar or container. Use it for any future savoury recipes.
- Bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. If you’re using fresh noodles, you can skip this step. When ready, drain the noodles in a colander and run under cold water until cool. Let it rest as you work on the sauce. Note: Different varieties of noodles will have different cooking times, so make sure to read the packet instructions or test the firmness as it boils.
- Combine the light and dark soy sauces and sugar in a pan and turn the heat up to low-medium. Let it simmer for 20 seconds, then transfer into a heatproof jar or container.
- To serve, add 2 tbsp of the spring onion oil and 1½ tbsp of the cooked soy sauce in a bowl. Note: The amount you add is entirely up to your taste preference. Ideally, start with less and put more as you go. As Grandma always says: “You can add more salt if you need, but you can’t take it away once it’s added.”
- Put the noodles into the bowl and stir until mixed well.
- Garnish with the fried spring onions and drizzle Lee Kum Kee’s Chiu Chow chilli oil on top, then serve as is!