Noodles with Fried Scallions (Cong You Ban Mian)
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
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Credit: André Baranowski
INGREDIENTS
Canola oil, for frying12 scallions, white and light green parts only, julienned
1 cup chicken broth
2 tbsp. soy sauce
2 pods star anise
1 2" piece fresh ginger, peeled and smashed
Kosher salt, to taste
1 lb. dried or fresh Asian wheat noodles
4 eggs
INSTRUCTIONS
1. Pour oil into a 1-qt. saucepan to a depth of 1"; heat over medium heat until a thermometer reads 325˚. Add scallions; cook until crisp, 2–4 minutes. Using a slotted spoon, transfer scallions to paper towels. Reserve oil and transfer 2 tbsp. to a 1-qt. saucepan. Add broth, soy sauce, star anise, and ginger; boil. Remove from heat; let rest 5 minutes. Strain broth; set aside.2. Bring a 6-qt. pot of salted water to a boil. Add noodles; cook until tender, 8–10 minutes. Meanwhile, heat 2 tbsp. of the reserved oil in a 12" nonstick skillet over medium heat. Add eggs, cover, and cook, sunny side up, about 3 minutes. To serve, divide broth and noodles between 4 bowls. Top noodles with an egg and some of the scallions.
 Recipe - Saveur.com){kind=link}
a vague "asian wheat noodles?" -> there are many kinds
I haven't been to Liang's kitchen, but my family is from Taiwan.This looks like it has promise, but sadly it seems to fall short of Saveur's "savor a world of *authentic* cuisine"