Aromatic Oil and Stir-fried Noodles

Cut the white parts of the scallions into sections and smash them with the side of a knife. Finely chop the green parts for garnish later.

Peel and slice the ginger into thin pieces.

Peel and slice the red onions into medium-thick pieces.

Peel and roughly chop or smash the garlic cloves.

Cut the lemongrass stalk into several sections and smash them with the side of a knife to release their aroma.

Add the smashed scallion whites, sliced ginger, sliced red onions, chopped garlic, and smashed lemongrass to a cold wok.

Pour the cooking oil into the wok, ensuring all aromatics are submerged. Turn the heat to high until the oil starts to boil.

Once the oil is boiling, immediately reduce the heat to the lowest setting. Simmer the aromatics slowly, stirring occasionally, until they turn a deep golden-brown color (not black). This process should take approximately 30-45 minutes.

Turn off the heat and let the aromatic oil sit in the wok for another 10 minutes to allow the flavors to further infuse and the aromatics to crisp up.

Carefully strain the oil into a heat-proof metal bowl, separating the crispy fried aromatics. The crispy bits can be saved for topping dishes.

Once the aromatic oil has completely cooled, you can add salt for preservation if you plan to store it for a longer period. Store the oil in an airtight glass container.

To prepare the noodles, add light soy sauce and dark soy sauce to a serving bowl. Add 1-2 tablespoons of the prepared aromatic oil to the bowl.

Boil the yellow noodles in a pot of water until cooked through, about 1-2 minutes. Drain the noodles well.

Add the drained noodles to the bowl with the sauces and aromatic oil. Toss well to coat evenly.

Top the noodles with some of the crispy fried aromatics (from step 10) and the finely chopped green parts of the scallions.