1. Cook noodles according to package instructions (should still be chewy and q, don’t overcook them). Rinse under cold water and set aside. Combine soy sauce and sugar in a small bowl.
2. Over medium heat, heat oil in a wok or saucepan until shimmering. Add scallions and cook, stirring occasionally, until caramelized and fragrant, about 3-4 minutes. Add in chopped garlic and cook for 20 more seconds.
3. Add sesame seeds and let them toast in the remaining oil in the wok. After they start to pop, pour in the soy sauce/sugar mixture and reduce the heat to low (you want to prevent burning while allowing the flavor to slowly infuse into the oil, about 2 minutes). Spoon into a separate bowl.
4. To serve, add the sauce to the noodles (taste and adjust amount as needed), and toss to coat. Garnish with finely chopped scallion greens or more sesame seeds if desired, and serve with steamed or raw julienned vegetables.

Potato/Tofu variation:

1 small potato, peeled and cut into 1/2 inch cubes

3-4 oz pressed tofu, cut into 1/2 inch cubes

After noodles have been removed from the pot, bring water back to a boil, toss in the potato cubes, and cook briefly until softened. Remove and drain. Add tofu and potato cubes to the pan in Step 3, and stir-fry as part of the sauce.