Noodles: ramen, soup, fried noodles, instant ramen, all noodleheads

It's not too late to back out...

Two(I'm using a bit less here since its all I had in the fridge) bunches of spring onion chopped into thirds. I think two bunches is the ideal for 700ml oil, I've tried more but it maybe makes the flavour a little too earthy. I chop the hairy ends off, I used to bung them in whole but you end up with a bit of sediment from the roots. I always prefer using fresh spring onion rather than stuff thats old and wilted in fridge but again this is just what I had to hand. Better flavour when fresh innit.
I quite often just use spring onion but every now and then I throw in a few whole cloves of garlic. A one inch bit of ginger thrown in too is good but not really essential. Play about with it.

Heat about 700ml (I've settled on this just because its what the bottle I keep it in fits) of vegetable oil in the pan on a medium-high heat for a few minutes.
Toss the lot in and immediately turn the heat down to the lowest setting if you're on the big ring in the middle.

Set a timer for 15 minutes and let it gently simmer. I've experimented with longer but I find you don't want the onions to crisp and brown too much, I think it negatively affects the flavour.
It should look roughly like this after 15 minutes.
Strain out all the bits and discard. Let the oil cool and decant into whatever vessel you like.

Use it sparingly on top of ramen, for stir frying or absolutely murder your favourite instant noodles with it.
Try making a very simple chow mein with sweet soy sauce and mushroom and then drizzle some of the negi oil over it in the bowl. I sometimes make this for breakfast.