Ingredients:

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1/4 tsp white pepper
  • 12 oz fresh Cantonese egg noodles
  • 2 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 large eggs, beaten
  • 2 stalks green onion, sliced
  • 1 cup bean sprouts

Instructions:

  1. Cook egg noodles according to package directions, but pull them out 1 minute early (al dente).
  2. Drain and rinse noodles with cold water. While still warm, toss with 1 tsp of neutral oil to prevent sticking.
  3. In a small bowl, whisk together light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper until sugar is dissolved.
  4. Heat 1 tbsp of oil in a wok over medium-high heat. Sauté minced garlic and shallots for 30 seconds until fragrant.
  5. Pour in beaten eggs, let set for 10 seconds, then gently scramble until just cooked through.
  6. Increase heat to high, add noodles, and spread in an even layer. Let sit undisturbed for 60–90 seconds until edges are golden-brown.
  7. Pour the soy sauce mixture evenly over the noodles and toss to emulsify and glaze.
  8. Stir in sliced green onions and bean sprouts, tossing for 30-60 seconds until just wilted.