Meanwhile, heat a medium sized pot with water over medium high. Leave to boil. Once it boils, add in the dry noodles.
Leave the noodles to half cook until still very chewy. Remove from the water them immediately transfer to the sauce. This way the noodles can continue to cook in the sauce and absorb all the flavours!
Mix well then leave the noodles to continue to cook down in the sauce and absorb the flavours.
Slurry: Meanwhile, mix the cornstarch and water in a small bowl to make a slurry.
Lower the heat of the sauce, pour in the cornstarch slurry into the noodles while continuously mixing. Once the sauce thickens and is absorbed by the noodles, add in the ginger scallion sauce, then mix.
Turn off the heat. Taste the noodles and add in the remaining soy sauce, if needed. Add in some more chopped scallions, if desired.
Serve and enjoy while hot! Feel free to top with more ginger scallion sauce, if desired!