Start by preparing scallions. Slice scallions into thirds, separating the white stems from the greens.
Slice the white stem pieces in half lengthwise, then slice each half thin strips. Set aside and repeat with the green scallion pieces.
Add oil to a pan or wok on medium heat. Once the oil is shimmering and hot, add ginger. Let cook for 1 minute then add the white scallion pieces.
Use a spatula to stir occasionally and cook the stems for 2-3 minutes, until tender. Add green scallion pieces and lower the heat. Sauté for about 10 minutes, or until all scallion pieces are soft and slightly golden brown on the edges.
Add tamari, oyster sauce and coconut sugar and stir to combine.
Toss in cooked noodles of choice and stir to coat.