Wash and dry onions. Roughly chop 1 lb green onions and onion.
Heat peanut oil in wok 30 seconds, then add chopped onions. Stir continuously until onions are soft. Lower heat and simmer 10 minutes, stirring occasionally. Strain oil and allow to cool. You only need a little for this recipe; store the rest in the refrigerator.
Pour boiling water over ginger in bowl and soak.
Add soy sauces and salt.
Boil noodles about 5 minutes. Add vegetable shreds at the last minute. Drain.
Add garlic sauce and 1/2 tablespoon scallion oil to noodles. Top with chopped green onion tops.