Cook the noodles according to the pack instructions. Drain, rinse with cold water and set aside.
Trim the spring onions. Cut in half widthways so that the green and white parts are separate, then cut in half lengthways.
Put the spring onions in a wok with the vegetable oil. Place over a low heat and infuse the oil for 10-15 minutes. You don't want to cook the spring onions too fast, they should turn a very light golden colour.
Using a slotted spoon, remove the onions from the oil and transfer them to a plate. Set aside.
Add the soy sauce and sugar to the oil. Turn up the heat until bubbling. As soon as it comes to the boil, remove from the heat.
Add the cooked noodles to the sauce and mix well to combine. Serve immediately with the cooked spring onions on top and sprinkle with the toasted sesame seeds. Enjoy!