Step 1: Wash and thoroughly dry the green onions. Separate the white/light green parts from the dark green tops. Slice the white/light green parts into 1-inch pieces. Thinly slice the dark green tops and set aside for garnish.
Step 2: Cook the noodles according to package instructions until al dente. Drain well and set aside. You can toss them with a tiny bit of oil to prevent sticking if not using immediately.
Step 3: Heat the neutral oil in a wok or a large, heavy-bottomed pan over medium-low heat. Add the 1-inch pieces of white/light green scallions.
Step 4: Cook the scallions slowly, stirring occasionally, for 15-20 minutes, or until they are deeply golden brown and crispy. This slow caramelization is crucial for flavor.
Step 5: Carefully pour the contents of the pan through a fine-mesh sieve into a heatproof bowl, separating the crispy caramelized scallions from the infused oil. Reserve both.
Step 6: In a small bowl, whisk together 4 tablespoons of the reserved scallion oil (you may have extra, save it for other uses!), light soy sauce, dark soy sauce, and sugar until the sugar dissolves.
Step 7: Add the cooked noodles to a large mixing bowl. Pour the prepared scallion oil sauce over the noodles. Toss thoroughly to ensure all noodles are evenly coated.
Step 8: Divide the Caramelized Scallion Oil Noodles into serving bowls. Garnish generously with the crispy caramelized scallions and the reserved thinly sliced dark green scallion tops. Serve immediately and enjoy!