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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 package(s) dried egg noodles (2 patties) |
2 cup(s) bean sprouts |
6 sprigs of chives |
1 1/2 tablespoon(s) cooking oil |
1/2 teaspoon(s) cooking wine |
1/8 teaspoon(s) salt |
1 teaspoon(s) roasted white sesame seeds |
1 teaspoon(s) light soy sauce |
1 teaspoon(s) dark soy sauce |
1 teaspoon(s) oyster sauce |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) sugar |
1/2 teaspoon(s) sesame oil |
2 tablespoon(s) water |
Directions:
1. Method
2. Cook and loosen the dried noodles in a pot of boiling water until just cooked. The instructions on the packet suggested boiling noodles for 2 minutes; I removed them a little bit earlier to have them slightly under-cooked.
3. When done, immediately drain noodles in a colander and run them under cold water. Drain dry.
4. Wash bean sprouts and chives and drain dry. Cut chives into similar length of sprouts. Mix well ingredients for making sauce, set aside.
5. Sauce
6. tsp light soy sauce
7. tsp dark soy sauce
8. tsp oyster sauce
9. /4 tsp salt, or to taste
10. /4 tsp sugar
11. /2 tsp sesame oil
12. tbsp water
13. Heat half table spoon of oil in wok over medium heat, sauté chives until fragrant, toss in bean sprouts. Quickly turn and stir, at the same time, splash in wine on side of wok near sprouts and sprinkle salt while stirring continuously, completing the whole step in half to one minute.
14. Dish up bean sprouts before they get wilted, or water will start to leach from them.
15. Add one table spoon of oil in wok, toss in noodles. Stir them constantly to minimize their lumping together or sticking to wok (add some more oil if required). Swirl in sauce, and stir well with noodles. Then, return bean sprouts and chives to wok. With the sauce, the noodles may stick to wok easier, so keep turning quickly, about half minute, until done.
16. Dish up, sprinkle sesame seeds on top. Serve hot with your preferred chili sauce if you like a hint of spiciness.
17. Enjoy!
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