Ingredients:

  • 1 large bunch Scallions (8–10 stalks), cut into 2-inch lengths
  • 1/2 cup Neutral Cooking Oil (Grapeseed or Canola oil)
  • 2 tbsp Light Soy Sauce
  • 1.5 tbsp Dark Soy Sauce
  • 1 tbsp Granulated Sugar
  • 1 tsp Chinkiang Vinegar
  • 8 oz Dried Wheat Noodles
  • 6 oz Chicken breast, thinly sliced

Instructions:

  1. Wash the 8-10 scallions and pat them completely dry.
  2. Place the 1/2 cup oil and the white parts of the scallions in your skillet. Turn the heat to medium low.
  3. Once the white parts start to sizzle gently (about 3 minutes), add the green parts.
  4. Cook for about 10-12 minutes, stirring occasionally, until the scallions turn a deep, golden brown and feel stiff.
  5. Remove the scallions with a spider and set them on a paper towel. They will crisp up further as they cool.
  6. In the same fragrant oil, toss in the 6 oz sliced chicken. Sauté for 3-4 minutes until opaque and slightly browned at the edges.
  7. Stir the light soy, dark soy, sugar, and vinegar together in a small bowl until the sugar dissolves.
  8. Cook the 8 oz wheat noodles in boiling water. Pull them out 1 minute earlier than the package says until they have a firm, bouncy bite.
  9. Add the noodles and the sauce mixture to the skillet with the chicken and oil. Toss over medium heat for 2 minutes until the sauce thickens and clings to the noodles.
  10. Top with those reserved crispy scallions and serve immediately while the aroma is at its peak.