Begin by thoroughly washing the scallions under cold water. Trim the root ends, then slice the green onions, keeping the white and green parts separate. Make sure to dry them well with a kitchen towel.

In a medium bowl, mix together 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 teaspoon of sugar until the sugar dissolves. Set aside.

Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add the chopped white parts of the scallions and fry for about 1-2 minutes until fragrant and slightly golden.

Pour the hot oil and fried white scallions into the sauce base. Stir to combine well and set aside to cool slightly.

Bring a large pot of salted water to a boil and add the thin white wheat noodles. Cook according to package instructions (4-6 minutes) until tender yet firm.

Once cooked, drain the noodles and rinse briefly under cold water. Toss the hot noodles with the scallion oil sauce and add the green parts of the scallions on top.