Directions
- 1Boil 3 liters of water, add a drizzle of olive oil, toss in the dried egg noodles, turn off the heat immediately and let the noodles soak for 3-5 minutes depending on the thickness.
- 2Take out the noodles, spread them on a rack for at least 10 minutes to evaporate excess moisture and cut them into 6-inch long pieces.
- 3Prepare the vegetables: julienne 40 grams of bean sprouts, 40 grams of carrot, 40 grams of garlic chives, 1/4 of an onion, and 1 clove of garlic.
- 4In a sauce bowl, mix 1 tbsp of light soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce, and 1/4 tsp of sugar.
- 5Turn the heat to high, heat the wok until smoking hot, add 2 tbsp of oil, swirl the oil around to cover the bottom, and add the noodles, using two pairs of chopsticks to fluff them constantly.
- 6Add the vegetables, pour in the sauce in batches, stir to combine, turn off the heat, and serve.
Ingredients
- 300 grams dried egg noodles
- 450 grams fresh egg noodles
- 40 grams bean sprouts
- 40 grams carrot
- 40 grams garlic chives
- 40 grams onion
- 1 clove garlic
- 1 drizzle olive oil
- 3 liters water
- 2 tbsp oil
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- 0.25 tsp sugar
Equipment
wokscissorschopstickssauce bowlknife
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