Hong Kong Supreme Soy Sauce Chow Mein

Bring a pot of water to a boil, add 1 tbsp oil, and put in 160g egg noodle cake. Do not press the noodles for the first 10 seconds. Turn to low heat and cook for about 1 minute until loosened, then gently separate with chopsticks. Drain into a strainer, shake off excess water, and toss with 1 tsp oil to prevent sticking.

Cut 3 spring onions into sections, 8 yellow chives into sections, and slice 1/4 onion thinly. Wash and trim 50g bean sprouts and set aside.

Crack 1 egg into a small bowl and beat thoroughly with a spoon or chopsticks until smooth.

Heat the wok, add 1 tbsp oil, and stir-fry 50g bean sprouts over high heat until half cooked. Add the sliced onion and stir-fry together until the onion is translucent, fully cooked, and sweet. Remove and set aside.

Pour about half of the beaten egg over the drained noodles and toss with chopsticks to coat lightly. Put the noodles into a hot wok, spread them out, and lightly pan-fry to dry. Flip over and fry until the surface is dry with a light toast scent, then remove.

Pour the remaining half of the beaten egg into the wok, scramble quickly until firm and coarse, then remove and set aside.

In a small bowl, combine 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp oyster sauce, and 1 tsp sugar. Stir thoroughly until the sugar dissolves.

Return the onion, bean sprouts, and noodles to the hot wok. Toss with chopsticks over high heat so the onion aroma penetrates the noodles. Add the sauce mix in two batches: pour the first half, toss until evenly absorbed and dry, then add the remaining sauce and toss until dry. Add spring onion, yellow chives, and scrambled egg, toss with chopsticks until fragrant, then turn off heat.

Use chopsticks to lift and stack the fried noodles neatly in the center of a serving plate. Place the remaining onions, bean sprouts, and scrambled egg bits around the side of the noodles. Sprinkle 1 tsp toasted white sesame seeds on top to finish.