Bring a large pot of water to a boil and salt it generously.
While the water heats, prepare the scallions.
Cut them in half lengthwise, then slice them crosswise into 2-inch pieces, including a few inches of the green parts.
In a large skillet, melt the butter over medium heat.
Add the scallions, sprinkle with salt and pepper, and cook, stirring occasionally, until the scallions are soft, about 3 minutes.
Stir in the paprika and cook until it becomes fragrant, about 1 minute. Immediately turn off the heat to prevent it from burning.
Add the noodles to the boiling water and cook until tender, following package directions (about 3 minutes for fresh, 10 for dried).
Drain well.
Return the skillet with the scallion mixture to medium-high heat.
Add the drained noodles and toss gently to coat.
Cook until everything is hot and the noodles begin to sizzle slightly.
Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately.
Don't burn the paprika!
Add it to the butter and cook only until it's fragrant (about a minute). Burnt paprika tastes bitter, so remove it from the heat promptly.
