Finely slice your spring onions, separating your whites from the greens. Finely chop your ginger, garlic and chillis.

Heat a very generous glug of oil in your wok over medium heat, add the spring onion whites, and let them fry slowly on the lowest heat for 5 minutes.

Add nearly all of the remaining spring onions, saving a handful for later, and gently fry until they are a deep golden brown – this can take up to 20 minutes.

Once browned, strain out the crispy spring onions and transfer the oil to a jar for storing.

Into the wok, add 4 tablespoons of spring onion oil. Once hot, add your garlic, ginger and chillis and stir fry for 2 minutes.

Meanwhile, cook your noodles for a minute in boiling water.

Toss in the cooked noodles along with your soy sauce and give the mixture a good toss.

Add about half of your crispy spring onions and season with salt if needed.

Plate up and top with more crispy onions as well as your fresh ones. Eat up.