Lo Mein Noodles with Scallion Sauce

1. In a pot over medium-low heat, add the neutral oil and scallion whites. Season with salt to speed up the caramelization process.

2. Add the palm sugar and cook over low heat until the scallions and sugar brown, about 10-15 minutes.

3. Add the oyster sauce, soy sauce, black vinegar, and water to the pot.

4. Bring the mixture to a simmer and add the cornstarch slurry to thicken the sauce.

5. Season to taste with additional salt if needed.

6. Cook the lo mein noodles according to the package instructions and toss them in the sauce.

7. Soak the scallion white juliennes in ice water for 5 minutes.

8. Pat the scallions dry thoroughly.

9. In a pot of 325°F oil, fry the scallion whites until lightly golden, about 2-3 minutes.