Bring a large Pot of salted water to a boil. Cook the 8 oz fresh or dried wheat noodles lo mein, ramen, or spaghetti work well according to package directions until just al dente. Reserve ¼ cup of pasta water before draining. Drain and rinse briefly under cold water to stop cooking and prevent sticking.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Divide the 8 oz fresh or dried wheat noodles lo mein, ramen, or spaghetti work well between two bowls. Top with sliced 2 tbsp green onions thinly sliced, toasted 1 tbsp toasted sesame seeds, and 1 tbsp crispy fried shallots store-bought or homemade if using. Drizzle with an extra spoonful of 3 tbsp chili oil store-bought or homemade; use more for extra heat for heat and color. Serve immediately.