serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 300 g fresh egg noodles
- 3 tbsp neutral oil, + 1 tsp, if necessary
- 2 handfuls bean sprouts
- 1 bunch garlic chives, cut into 10 cm batons
- ½ medium onion, sliced
- 2 tsp dark soy sauce
- 1 tbsp soy sauce
Instructions
- Remove noodles from their packaging and place on a tray. Use your hands to loosen the noodles.
- Bring a large pot of water to a rolling boil. Cook the noodles in batches as per package instructions. This is usually for 30-60 seconds. Drain very well and set aside. Once cool enough to handle, coat the noodles with oil and loosen the strands using your hands.
- Heat a wok on high heat. Once it starts to smoke, add the bean sprouts, tossing for about 30-60s before adding garlic chives and sliced onion. Stir fry until fragrant, they should still be crisp - not fully wilted. Remove from the wok and set aside.
- Clean out the wok and then heat it over on high heat. Spread the noodles around the wok and let it sit for about 1-2 minutes. You’ll be tempted to touch them, but this process eliminates unwanted moisture. Once the noodles are warmed through, add dark soy sauce. I like using a pair of chopsticks to loosen and incorporate together. Once all the noodles are loose in the wok, return the cooked bean sprouts, garlic chives and onions, tossing to combine. Once incorporated, season with soy sauce and give it a final toss before serving.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
