Wash and dry the scallions thoroughly, slice them into thin rings, keeping the white and green parts separate.

Combine 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 teaspoon of sugar in a medium mixing bowl.

Heat ¼ cup of vegetable oil in a large skillet over medium heat, add the white parts of the scallions, and sauté for 2-3 minutes.

Add the green parts of the scallions to the skillet and fry for an additional 2-3 minutes until they crisp up.

Bring a large pot of water to a boil, add the wheat noodles, and cook according to package instructions until al dente.

Combine the drained noodles with the scallion-infused oil and sauce mixture in a large mixing bowl and toss gently.