Steps

1. Tear the green part of the scallions into appropriate-sized pieces.
   🕒 01:00
2. In a frying pan, add 1 tbsp lard and stir-fry the torn green part of the scallions to make scallion oil. [Pro Tip!] Stir-frying the scallions thoroughly until blackened creates fragrant scallion oil.
   🕒 01:11
3. Once the scallion oil is complete, turn off the heat. Soak the stir-fried scallions in water to remove bitterness and make them crisp.
   🕒 02:44
4. Cut 50g of scallions in half and finely chop.
   🕒 02:07
5. Add 300cc water to a pot and bring it to a boil in the frying pan used for the scallion oil.
   🕒 03:37
6. Add 1 tbsp and 1 tsp soy sauce, 1 tsp oyster sauce, a pinch of sugar, 3 dashes pepper, 5 dashes garlic powder, and 8 dashes Haimi to the pot and bring the soup to a boil. [Pro Tip!] Adding oyster sauce and sugar enhances the richness and depth of the soup.
   🕒 03:44
7. Squeeze out the excess water from the scallions that were soaked.
   🕒 05:15
8. First, coat the squeezed scallions with 2 tsp sesame oil. [Pro Tip!] Coating the scallions with oil helps maintain their crisp texture.
   🕒 05:56
9. Add 1 tsp Tobanjan (chili bean paste) and 3 dashes Haimi to the scallions and mix well to create spicy scallions.
   🕒 06:22
10. In a separate pot, boil 1 serving of Chinese noodles for 30 seconds less than the package instructions (approx. 2 minutes). [Pro Tip!] Boiling the noodles al dente ensures they remain delicious even over time.
    🕒 07:10
11. Place the drained Chinese noodles into a bowl.
    🕒 07:58
12. Pour the warmed soup into the bowl.
    🕒 08:10
13. Top the noodles generously with the prepared spicy scallions and serve.
    🕒 08:24