Chop off the spring onion roots, clean them then cut each spring onion into 2 to 3 separate pieces. For each piece of spring onion, slice in half lengthways then separate the layers. Set aside. (If you want to reduce the amount of spitting when they go in the pan place in a cloth or kitchen towel and firmly press a few times to get rid of some of the water).
Heat up 3 tablespoons of oil in a wok. When your oil is ready, carefully place all the spring onions pieces into the oil but be careful as the oil may spit from the some leftover water in the spring onions. Fry the spring onions until they begin browning and crisping up. (It is up to you how far you want to fry your spring onions, I prefer them quite dark and very crispy so like to keep them in the wok longer). Once fried to your liking turn the heat off and set aside.
As your spring onions fry, place your 100g of dried noodles into a boiling pot of water, look out a bowl and put 4 to 5 teaspoons (or to taste) of light soya sauce into it.
Once your noodles are cooked, after around 5 or so minutes, drain and rinse quickly with cold water to remove excess starch but not so as to get rid of all the heat. Place noodles straight into the bowl with soya sauce in, then pour in all of your spring onion infused oil and crispy onions. Thoroughly mix the soya sauce, oil and noodles. Eat and enjoy!
How to know when your oil is ready to stir fry: Place the tip of a wooden chopstick in your oil and look to see if it bubbles in the oil, if it does your oil is ready.