Soy Sauce Pan Fried Noodles (豉油皇炒面)

Parboil the noodles

1. Bring plenty of water to a full boil. Add the noodles and leave to cook until they’re slightly undercooked. Transfer them to a colander and rinse under running water. Drain well and set aside.

Mix the sauce

1. In a small bowl, mix light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and white pepper. Set aside.

Pan-fry the noodles

1. Heat a wok or a skillet until hot, then add 2 tablespoons of oil and swirl it around to cover a large surface (if using non-stick cookware, add oil first then heat up).
2. Put in the drained noodles. Use chopsticks to loosen the strands and spread them out. Leave to fry over high heat until the noodles touching the surface become a little stiff. Flip the noodles to crisp the other side. Then transfer them to a plate.

Stir-fry the dish

1. Add the remaining 1 tablespoon of oil to the wok. Sizzle the white part of the scallions and garlic until fragrant.
2. Stir in the noodles then pour the sauce mixture over. Toss constantly so that each strand is coated with the seasoning.
3. Finally, add bean sprouts, the green part of the scallions, and sesame oil. Stir-fry for a further 15 seconds or so. Dish out and serve immediately.