Soy Sauce Pan-Fried Noodles

Ingredients

• 250g thin fresh Hong Kong egg noodles
• 3 tbsp neutral oil
• 150g bean sprouts
• 3 spring onions
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp caster sugar
• 1/2 tsp sesame oil
• 1/4 tsp ground white pepper
• 1 tbsp Shaoxing wine
• 1 tbsp water

Before you cook

• Rinse the bean sprouts and drain them thoroughly.
• Cut the spring onions into 5cm lengths and shred them lengthways.
• Stir the light soy, dark soy, sugar, sesame oil, white pepper, Shaoxing wine and water together in a small bowl.

Steps

1. Bring a large pan of water to a rolling boil.
2. Add the noodles and cook for 1 minute, teasing them apart with chopsticks.
3. Drain the noodles, rinse them under cold water, and shake them as dry as you can.
4. Spread the noodles out on a tray and leave them for 5 minutes to dry further.
5. Heat 1 tablespoon of the oil in a large frying pan or wok over high heat.
6. Spread the noodles across the pan in an even mat and press them down.
7. Fry without moving them for 4 minutes, until the underside is crisp and lacquered.
8. Flip the noodle cake over, add another tablespoon of oil around the edge, and fry for 3 minutes more.
9. Break the cake up into loose strands with chopsticks.
10. Pour the sauce around the edge of the pan and toss for 1 minute, until every strand turns mahogany.
11. Add the bean sprouts and spring onions and toss for 1 minute only, so the sprouts stay squeaky.
12. Serve immediately, while the crisp edges are still crisp.