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Recipe details are AI-generated from the video and may contain errors — for reference only.
Boil 1000ml water in a pot, then turn off the heat. Place 1 egg noodle cake in the hot water to soak for 2 to 3 minutes. Gently loosen the noodles with chopsticks, then soak for another 2 minutes until the noodles are soft and fully separated.
Watch out
Be sure to turn off the heat before soaking the noodles
boiling them continuously will make the noodles mushy and lose springiness
Pour the noodles into a colander and shake vigorously to drain excess water. Place in a drafty area to air-dry until the surface is dry and slightly tacky.
Watch out
The noodles must be thoroughly dry before stir-frying
any remaining water will cause them to stick together and get soggy
When slicing shallots and ginger, curl your fingers inward to avoid knife slips and cuts.
Peel and thinly slice 3 shallots, finely shred 1 slice of ginger, cut 3 scallions into sections separating whites and greens. Wash and drain 150g silver bean sprouts.
Watch out
Separate the scallion whites and greens, as they need to be added at different cooking times.
In a small bowl, combine 0.5 tbsp light soy sauce, 1 tbsp dark soy sauce, 0.5 tsp sugar, and 1 tsp oyster sauce. Stir thoroughly until the sugar dissolves completely.
Watch out
Mixing sauce ahead of time prevents burning the noodles or missing seasonings during high-heat stir-frying.
Heat a wok over high heat with 1 tbsp cooking oil. Stir-fry 150g silver bean sprouts for a few seconds, then add sliced shallots, ginger, and scallion whites. Stir-fry for about 30 seconds until 70% cooked, then scoop out and set aside.
local_fire_departmentHigh heat, ~30 secondsWatch out
Only stir-fry sprouts until 70% cooked and fragrant
overcooking will cause them to release water
Clean and heat the wok, add 1 tbsp oil to coat. Turn to low heat and spread the dry noodles evenly. Fry undisturbed for 30 seconds until light gold on the bottom, then flip and fry for another 30 seconds. Use chopsticks to lift and loosen the noodles, tossing over low heat for about 2 minutes until hot, dry, and fragrant.
local_fire_departmentLow heat, ~3 minutesWatch out
Do not stir the noodles right after placing them in the wok
let them sear first to build a crust and lock in springiness
Turn the heat to very low. Pour the prepared soy sauce mixture evenly over the noodles in two batches. Use chopsticks to rapidly lift and toss the noodles until every strand is evenly coated in a rich golden-brown color.
local_fire_departmentVery low heat, ~1 minuteWatch out
Keep heat extremely low when adding soy sauce, otherwise the sugar and dark soy sauce will scorch instantly and turn bitter.
Once the sauce is distributed, turn the heat up to medium-high. Quickly and continuously toss the noodles with chopsticks to evaporate residual moisture and sear in the soy sauce fragrance until glossy and dry.
local_fire_departmentMedium-high heat, ~30 secondsWatch out
Keep tossing continuously during high-heat searing
pausing will quickly burn the bottom noodles
Return the pre-stir-fried sprouts, shallots, and scallion whites to the wok. Toss rapidly with the noodles on high heat for 30 seconds. Finally, add scallion greens, stir-fry on high heat for 10 seconds until fragrant, then turn off the heat.
local_fire_departmentHigh heat, ~40 secondsWatch out
Add the scallion greens last and stir-fry for just 10 seconds to keep them green and crisp.
Use chopsticks and a spatula to lift the noodles and transfer them onto a large plate, piling them nicely into a mound. Arrange the remaining sprouts and scallions evenly on top to serve.
Watch out
Pile the noodles high when plating to let steam escape, keeping them springy and dry.
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