Hong Kong Soy Sauce Chow Mein with Bean Sprouts and Scallions

What you need

• 250 g (9 oz) fresh thin egg noodles, Hong Kong style pan-fry noodles
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 3 tbsp vegetable oil, divided
• 1 small onion, thinly sliced
• 4 scallions, cut into 5 cm (2 in) lengths, whites and greens kept apart
• 150 g (5 oz) bean sprouts, rinsed and well drained
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil.

2. 2

   Shake the noodles loose and drop them into the water. Cook just until the strands separate, 30-60 seconds.

3. 3

   Drain, rinse under cold water and shake very dry. Spread them on a tray for 10 min so the surface dries.

4. 4

   In a small bowl, stir the light soy sauce, dark soy sauce, sugar, white pepper and 1 tbsp water until the sugar dissolves.

5. 5

   Heat a wok or wide frying pan over high heat and add 2 tbsp of the oil.

6. 6

   Spread the noodles in a thin layer and leave them until golden and crisp underneath, 3-4 min.

7. 7

   Turn the noodle cake over and fry the second side until golden, 2-3 min. Slide it onto a plate.

8. 8

   Add the remaining oil to the wok, then the onion and scallion whites. Stir-fry until the onion softens at the edges, about 1 min.

9. 9

   Return the noodles to the wok and pour the sauce over them.

10. 10

    Toss with tongs or chopsticks until every strand is evenly brown, 1-2 min.

11. 11

    Add the bean sprouts and scallion greens and toss until the sprouts just turn glossy but still snap, about 1 min.

12. 12

    Drizzle with the sesame oil, toss once more and serve right away.

Imported from quorn.us. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.