Cook the Noodles: Bring a large, salted pot of water to a boil.
Add the noodles and cook according to package directions until just tender.
Drain immediately and rinse with cold water to stop the cooking process.
Season: In a large bowl, toss the well-drained noodles with 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce, 1 teaspoon of sesame oil, and most of the chopped scallions, reserving a small amount for garnish.
Form and Fry the First Side: Heat 3 tablespoons (45 ml / 1.5 fl oz) of oil in a large nonstick or cast-iron skillet over medium-high heat.
Once the oil is shimmering, carefully add the seasoned noodles, pressing them down with a spatula to form an even cake.
Cook undisturbed for 5-7 minutes, or until the bottom is deeply golden-brown and crisp.
Adjust heat as needed to prevent burning.
Flip and Finish: Carefully slide the noodle cake onto a large plate, then invert it back into the skillet.
Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil around the edges of the pan.
Cook for another 5-7 minutes until the second side is equally crisp and golden.
Serve: Slide the finished noodle cake onto a cutting board or platter.
Drizzle with a little extra soy sauce and sesame oil, sprinkle with the reserved scallions, and cut into wedges to serve.
