Ginger Scallion Noodles

Cook the noodles according to the package instructions. Once cooked, drain them, rinse quickly with cold water to stop the cooking, and set them aside.
6 oz. thick wheat noodles
While noodles are cooking, place the green parts of the scallions and the ginger in a food processor. Pulse, while scraping down the sides as needed, to ensure mixture is finely minced. Transfer the mixture to a large heatproof bowl and set aside.
4 green onions, 2 oz. ginger
In a small pot, heat the neutral oil to 350°F. Add the white parts of the scallions and cook for about 5 minutes until they are lightly golden. Strain the green onions.
5 tablespoon neutral oil
Carefully pour the hot oil over the ginger scallion mixture, allowing it to sizzle and release its fragrant aromas. Stir in the soy sauce, oyster sauce, sugar, sesame seeds, and salt to create the sauce. Taste the mixture and adjust the seasoning as needed.
2 tablespoon soy sauce, 1 tablespoon oyster sauce, ½ teaspoon granulated sugar, 1 teaspoon sesame seeds, ½ teaspoon salt
Add the cooked noodles to the sauce and toss until the noodles are evenly coated.
Serve the noodles immediately, garnish with a sprinkle of red pepper flakes for a bit of heat.
Red pepper flakes