← Nouns Cooking · Chinese

Ingredients

• 250 g thin fresh Hong Kong pan-fry noodles (or 170 g dried)
• 1 tbsp light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Vegetarian stir-fry sauce (mushroom "oyster" sauce)
• 1 tsp Sugar
• 1 tbsp Shaoxing wine
• 1 tbsp Water
• 3 tbsp neutral oil
• 1 small onion, thinly sliced (optional)
• 200 g Bean sprouts
• 4 Spring onion, cut into 5 cm lengths and split
• 1 tsp toasted sesame seeds (optional)

Method

1. Blanch the noodles in boiling water for 30–60 seconds, just until loosened, then drain very well and spread out to steam dry. Mix the sauce.
2. Heat 2 tbsp of the oil in a wok over medium-high heat. Add the noodles in a thin layer and leave for 1–2 min to crisp lightly underneath, then toss and repeat.
3. Push the noodles to the side, add the remaining oil and the onion and stir-fry for 1 minute.
4. Pour the sauce over the noodles and toss with chopsticks or tongs for 1–2 min, until evenly brown.
5. Add the bean sprouts and spring onion and toss for 1 minute more, until just wilted but still crunchy. Sprinkle with sesame seeds and serve hot.

Tips

• Contains egg and wheat. Use tongs and lift high as you toss so the noodles stay separate rather than mushy.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Made With Lau