around 100g dried egg noodles (thinner ones are better)
1 c bean sprouts remove the roots and cut into sections
6 chives cut into sections
1 green onion, shredded
1 1/2 T cooking oil
pinch of salt; for chive and bean sprouts
roasted sesame seeds for garnish
Bring some water in a large pot to a boiling and then cook the dried noodles until just cooked or slightly under cooked depending on how chewy you want the final noodles to be. Loose and separate them. Transfer out and rinse the noodles under cold water immediately. Drain and set aside. Heat up around 1/2 T oil in pan, stir fry chive and bean sprouts with pinch of salt until fragrant and soft. Move all the content out. Heat up around 1 T oil in pan on high fire. Add noodles in. Use chop stickers to pick some up, loosen them and repeat the process for around 1 – 2 min. Swirl in the sauce. Mix well with the noodles. Transfer to serving plates, garnish sesame seeds and green onions. Serve directly or with any chili sauce you prefer. Serves 2.
2 t light soy sauce
1 t dark soy sauce
1 t sesame oil
2 T water
In a small bowl mix all the ingredients and set aside.