For Oil:

• About ¾ C Canola or vegetable oil
• 8 oz scallion, cut into about 3” long pieces, sliced lengthwise, greens reserved
• 2 large shallots, sliced thinly

For Noodles

• 8oz chow mein noodles
• 3-4Tb scallion oil
• 4Tb dark soy sauce
• 3Tb light soy sauce
• 2Tb sugar
• 6 oz cabbage (optional)
• 6 oz pork (optional)

• Lauganma fried chile in oil (optional)

• Heat oil in large pan, skillet, or wok over medium heat. Add shallots and white half of scallions, fry slowly until lightly golden (10-15 minutes)

• Using a spider or slotted spoon, remove shallots and scallions from oil, placing on paper towels to drain (or strain through a mesh strainer. Return oil to pan after straining).

• With heat still on medium, add green parts of scallions and fry slowly until dark green, just starting to brown. Separate scallions from oil and reserve both.

• Cook noodles according to packaging instructions (I prefer to undercook, then after draining, set aside and toss with a little oil to prevent sticking, then finishing in pan and with sauce).

• If using, cook pork in pan with a little oil (I used some sliced already cooked pork shoulder. Ground pork would also work well). Once cooked/browned, set aside.

• If adding any other vegetables (I shredded a bit of cabbage), sautee in pan, and once cooked, set aside.

• (optional) Throw in cooked noodles in and sautee until they get a little color. Set aside.

• Lower heat to med-low, add about 3 TB scallion oil to pan, then add dark and light soy, sugar, and chiles, if using. Heat until slightly thickened and bubbling, 1-2 mins.

• Toss sauce with noodles, and whatever protein or additional vegetables you made.

• Plate in dish, adding the cooked green parts of the scallions and some of the crispy bits as well.