Scallion oil:

1. To make the fragrant oil, add all the ingredients to and turn the heat to low. Let the ingredients simmer for about 5 minutes. The oil should be slightly bubbling, (small bubbles).
2. Turn the heat off and place a small strainer over a bowl. Pour the oil through the strainer and discard the scallions and garlic. Set aside. 

Champon:

1. Rehydrate the wood ear mushrooms by soaking them in water for about 15 minutes. Drain and chop into thin strips. Set aside.
2. Add the ingredients for the soup in a pot, and bring to a boil. 
3. Stir and add the mushrooms, cabbage, and carrot. Boil for 2 minutes and turn the heat down to medium. Cook for another 3 minutes. 
4. Meanwhile, cook the egg noodles according to the directions on the package and drain them. Divide the noodles among two bowls.
5. Turn the heat off, divide the soup and vegetables among the two bowls and add the crab sticks.
6. Pour a little aroma oil on top and serve.