Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 200 gm fresh egg noodles
- 120 gm bean sprouts, trimmed heads and tails
- 40 gm chives, sectioned
- ½ onion, shredded
- shredded ginger, to taste
- 1 shallot, finely chopped
- sesame seeds, toasted, for garnish
- 2 Tbsp water
- 1 Tbsp light soy sauce
- 2½ tsp dark soy sauce
- 1½ tsp raw sugar
- 2 tsp oyster sauce
- sesame oil, to taste
- Combine all the ingredients of sauce well. Make sure the sugar is dissolved completely. Set aside.
- Blanch the noodles in boiling water according to the package instructions. I only cooked the noodles for about 1 to 2 minutes. Don’t over cook it as you don’t want your noodles turn mushy. Use a pair of chopsticks to help loosen the noodles. Drain well. Set aside.
- Heat oil in a wok over high heat. Quickly stir fry the bean sprouts and chives until slightly softened. Dish up and set aside.
- Add oil in the same wok. Saute the onion until translucent. Make sure not to burn it. Push the onion to the sides of wok. Add more oil in the middle. Saute the ginger and shallot. Toss in the noodles. Use chopsticks to help loosen them. Sprinkle the sauce in a steady stream and combine the noodles well. When you’re satisfied with the colour and taste. Toss back the bean sprouts and chives. Quickly combine well. Dish up. Top with some sesame seeds for garnish. Serve immediately.
- The fried noodles shouldn't be too wet or not too dry. By using a pair of chopsticks, you can easily stir to combine them well with the sauce.
- There are often two kinds of egg noodles available at Asian grocers. One is for making noodle soup, the other for stir fry. Get the one for stir fry to make this dish as it won’t easily break apart while stir frying.
- Bean sprouts will release some water while stir frying. It’s better to stir fry them separately beforehand.
- The upside of stir-frying the chives separately is that you can easily control the doneness, retaining the crunchiness, yet just right to remove the raw taste.
- To get the best results, try to get raw sugar. It brings up a natural sweetness in the sauce. If it’s not handy, you can use white sugar anyway.
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