Prepare the ingredients. Finely mince the garlic. Cut the spring onions into 2-inch lengths, separating the white and green parts. Mix light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, white pepper, sesame oil, and water in a small bowl to make the sauce.
Blanch the noodles. Bring a large pot of water to a boil. Add the fresh egg noodles and blanch for about 30-60 seconds until separated but still firm. Drain well and toss with a little cooking oil to prevent sticking.
Stir-fry the aromatics. Heat 1 tablespoon of cooking oil in a large wok or frying pan over high heat until smoking. Add minced garlic and white parts of the spring onions. Stir-fry for 15 seconds until fragrant.
Add noodles and bean sprouts. Add the blanched fresh egg noodles and bean sprouts to the wok. Stir-fry quickly for 1-2 minutes, tossing constantly to ensure even cooking and prevent sticking.
Season the noodles. Pour the prepared sauce mixture over the noodles. Continue to stir-fry vigorously for another 1-2 minutes until the noodles are evenly coated and the sauce has reduced slightly.
Finish and serve. Add the green parts of the spring onions. Give a final quick toss and remove from heat immediately. Serve hot.
Cook this in the app — save it & get tonight’s menu
Get the app
