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Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful of steam when handling boiling water to prevent scalding.
Bring a pot of water to a boil, add 300g egg noodles, and quickly loosen the noodle cake using chopsticks.
local_fire_departmentHigh heat, about 30 secondsWatch out
Do not blanch egg noodles for too long
scoop them out as soon as they loosen, otherwise they will turn soggy and lose texture
Turn off heat, quickly transfer the softened egg noodles with chopsticks into a bowl of cold water to shock them and stop cooking.
Watch out
Scoop out the noodles immediately after turning off the heat, otherwise residual heat will overcook them.
Pour the noodles into a colander, rinse thoroughly with cold tap water, then shake vigorously to drain off all excess water and set aside.
Watch out
Noodles must be drained thoroughly, otherwise residual moisture will prevent them from frying crisply and dryly.
Heat wok, add 1 tsp cooking oil and coat the surface. Add 100g chopped Chinese chives and 100g bean sprouts, stir-fry quickly for a few seconds until just cooked but still crunchy, then remove to a plate.
local_fire_departmentHigh heat, about 20 secondsWatch out
Do not overcook vegetables, otherwise they will soften and release water, ruining the dry texture of the dish.
Reheat the wok, add 1 tbsp cooking oil. Turn to medium-low heat, put in the drained noodles, and use chopsticks and a spatula to gently loosen and spread the noodles out to fry.
local_fire_departmentMedium-low heat, about 20 secondsWatch out
Ensure enough cooking oil is added and lower heat before adding noodles, otherwise they will stick and burn instantly.
Keep medium-low heat, pour in 1 tbsp light soy sauce, 1 tsp sugar, and 0.5 tsp five spice powder, then toss rapidly with chopsticks to distribute seasonings evenly.
local_fire_departmentMedium-low heat, about 10 secondsWatch out
Distribute seasonings evenly and mix rapidly to prevent sugar from clumping and burning.
Add 0.5 tsp dark soy sauce, continue tossing noodles with chopsticks until they are evenly colored a deep rich brown.
local_fire_departmentMedium-low heat, about 10 secondsWatch out
Dark soy sauce is mainly for color
add gradually as adding too much makes noodles too dark and bitter
Drizzle 1 tsp sesame oil around the wok. Stir-fry gently from the bottom up until the noodles are thoroughly heated, dry, and aromatic.
local_fire_departmentMedium-low heat, about 20 secondsWatch out
Be gentle when tossing
do not chop rough with the spatula, otherwise you will break the noodle strands
Add the previously stir-fried Chinese chives and bean sprouts back into the wok, toss rapidly with the noodles until evenly mixed.
local_fire_departmentMedium-low heat, about 10 secondsWatch out
Toss briefly just to mix
over-stir-frying after adding vegetables will ruin the crispness of the bean sprouts
Turn off heat, transfer noodles onto a serving plate, sprinkle 1 tbsp toasted white sesame seeds on top, and place 1 tbsp chili sauce on the side to serve.
Watch out
Lift the noodles slightly while plating to pile them up neatly for a better visual appeal.
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