Homestyle Stir-Fried Noodles with Egg Ribbons

Heat water in a wok and add 2 instant noodle cakes. Bring to a boil over high heat, use chopsticks to loosen the noodles once softened, and cook for about 2 minutes until just cooked, then turn off the heat immediately.

Use a mesh strainer to quickly scoop out the noodles and submerge them in a large bowl with 1000ml cold water. Stir with chopsticks to separate the noodles completely, and once fully cooled, scoop into the strainer to drain thoroughly.

Trim and peel 0.5 red onion, then slice into 2-3mm thin strips. Shred 100g cabbage thinly. Deseed 1 red bell pepper and cut into thin strips, combining all three in a bowl. Wash and cut 4 scallions into sections, keeping them in a separate dish.

Crack 2 eggs into a small bowl and whisk rapidly with chopsticks until whites and yolks are fully blended into a smooth egg mixture, then set aside.

Heat a wok, add 1 tbsp oil, and swirl to coat the surface. Turn to lowest heat, pour in egg mixture, and quickly tilt the wok to spread into a thin crepe. Once set, turn to medium-low heat until lightly golden, flip to finish both sides, then move to a board, roll up, and slice into medium-width egg ribbons.

In a small bowl, combine 1 tbsp light soy sauce, 0.5 tsp dark soy sauce, 0.5 tsp salt, and 0.5 tsp chicken bouillon powder. Stir well with a spoon until salt and chicken powder dissolve completely into a uniform sauce.

Pour 1 tbsp cooking oil into the wok and heat over high heat. Add the sliced onion, cabbage, and red pepper, stir-frying quickly over high heat until fragrant and crisp-tender.

Add the drained noodles into the wok. Keep high heat and use chopsticks with a spatula to separate and toss the noodles with vegetables quickly, frying until dry, fragrant, and free of excess moisture.

Pour the prepared sauce evenly over the noodles in the wok. Continue stir-frying over high heat using chopsticks to toss until all noodles are coated with a rich, uniform golden-brown color.

Add the sliced egg ribbons into the wok. Continue stir-frying over high heat for about 30 seconds to combine the egg with noodles, infusing rich egg aroma and wok hei.

Add the scallion sections right before finishing. Stir-fry rapidly over high heat for a few seconds until just wilted and fragrant with wok hei, then turn off the heat and plate.