-
1
Bring a large pot of water to a boil and add salt.
-
2
Cook the noodles as you would fresh pasta, stirring occasionally and tasting frequently; they cook very quickly, usually in about 3 minutes.
-
3
When just tender, drain them thoroughly.
-
4
Toss with a tablespoon of the oil (a little more if you are not proceeding with the recipe right away; you can wait an hour or two if you like) and set aside.
-
5
Heat a wok or large nonstick skillet over medium-high heat until it begins to smoke.
-
6
Meanwhile, trim and chop the onions.
-
7
Add 2 tablespoons of the remaining oil to the wok, wait about 15 seconds, and toss in the onions.
-
8
Raise the heat to high and cook, stirring every 10 seconds or so, until they brown and begin to soften, about 5 minutes; do not cook them to the point of complete tenderness.
-
9
Remove them from the pan with a slotted spoon.
-
10
Keep the heat on high.
-
11
Add the remaining oil to the wok, heat briefly, then add the noodles and let them sit for about a minute, until they begin to brown on the bottom.
-
12
Toss them once or twice and allow to sit again.
-
13
If they begin to stick, add a bit of water and stir, scraping the wok to loosen any stuck particles.
-
14
Add the chives and cooked onions and toss for a minute to blend and reheat the onions.
-
15
Turn off the heat, add the soy sauce and sesame oil, toss again, and serve, garnished with the remaining chives.
