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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut 300g chives into 2-inch segments, slice 0.5 red onion thinly and separate by hand, wash and drain 300g silver bean sprouts.
Watch out
Hold onions firmly while slicing to prevent the knife from slipping and causing cuts.
Heat dry wok over high heat without oil, add 300g silver bean sprouts and toss quickly with chopsticks to dry out moisture; add 300g chives and dry stir-fry for 1 min until slightly soft; drizzle 10ml cooking oil around wok side and add 0.5 red onion, stir-fry until fragrant and veggies are 70% cooked, then remove and set aside.
local_fire_departmentHigh heat, about 2 minsWatch out
Do not add salt or sugar during dry searing, otherwise bean sprouts will release water and become soggy.
Pour 10ml cooking oil over 4 pre-soaked and drained noodle cakes, fluff and separate noodles thoroughly by hand until evenly coated and distinct.
Watch out
Use moderate oil. Adding too much oil will make noodles soggy instead of crisp when stir-frying.
Heat 10ml cooking oil in wok over high heat until smoking, spread noodles evenly and sear without moving immediately; once the sizzling sound diminishes and bottom is golden crisp, use long chopsticks to lift, fluff and toss continuously for 2 mins until dry and springy.
local_fire_departmentMedium-high heat, about 2 minsWatch out
Do not move noodles immediately after putting in wok, otherwise they will break and stick together.
Turn to low heat, pour in 30ml dark soy sauce and quickly toss with chopsticks until noodles are evenly colored; add reserved stir-fried veggies, sprinkle 3g salt and toss well; turn to high heat, drizzle 30ml light soy sauce around the wok edge for wok hei, stir-fry rapidly for 1 min until dry and fragrant.
local_fire_departmentLow heat then high heat, about 2 minsWatch out
Must reduce heat when adding dark soy sauce, otherwise high heat will scorch the sauce and create bitterness.
The wok is extremely hot after stir-frying. Always use dry oven mitts or heat-resistant cloths when handling the wok to prevent severe burns.
Turn off heat, transfer stir-fried noodles to a large serving plate using spatula and chopsticks, mound nicely and sprinkle 10g toasted white sesame seeds on top before serving.
Watch out
Fluff noodles while plating and mound high to keep heat and appetizing appearance.
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