Scallion Oil Rice Paper Noodles

On a cutting board, brush the board with some oil. Dip 2-3 pieces of rice paper in lukewarm water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of lukewarm water and soak for 10-15 min. Repeat with remaining rice paper.
8-9 sheets rice paper, Neutral oil
Pat scallions very dry then cut to separate white and green parts. Leave white parts whole but chop the green parts. In a medium pot over medium-low heat, heat up avocado oil then add white parts of scallion until fried but not burnt for 8 mins. Remove white parts and discard. Then add green parts of scallions and fry for 2-3 mins. Turn off heat, remove green parts, and set aside for garnish later. Let oil cool for a few mins.
4 scallions, 4 tablespoon avocado oil
In a bowl, add soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water/broth and mix. Add scallion oil then mix well. Drain rice paper noodles then transfer to a bowl and pour sauce and mix well.
1 tablespoon soy sauce, 2 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 2 teaspoon granulated sugar, 1 teaspoon grated ginger, 3 tablespoon low-sodium chicken broth
Garnish with fried scallions, sesame seeds, and optional veggies or meat.
Fried scallions, Sesame seeds, Veggies, protein