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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold vegetables firmly with fingers curled inward like a claw while chopping to prevent accidental cuts.
Cut the Chinese chives and green onions into short segments, cut the carrot into thin matchsticks, and slice the onion thinly.
Watch out
Cut the chives and green onions to uniform lengths so they cook evenly and look neat in the finished dish.
In a small bowl, combine 30g light soy sauce, 5g dark soy sauce, 5g sugar, and 15g oyster sauce. Stir well with a spoon until mixed completely.
Watch out
Dark soy sauce provides color while sugar balances flavor. Stir until the sugar is fully dissolved.
Beware of boiling water splashes and hot steam when dropping noodles into the pot to avoid burns.
Pour 1000ml water into a pot and bring to a boil over high heat. Add 120g bamboo noodles. Once the noodles separate (about 15-20 seconds), immediately scoop them out with a strainer mesh and shake thoroughly to drain all water.
local_fire_departmentHigh heatWatch out
Scoop out noodles immediately once they loosen in boiling water
otherwise, they will absorb too much water and lose their springy texture
Add 5ml of oil to a skillet and heat over medium heat. Place the drained noodles in the pan and stir-fry lightly with a spatula to dry out surface moisture until the noodles feel dry and springy, then remove and set aside.
local_fire_departmentMedium heatWatch out
Keep heat on medium and toss noodles constantly to dry off moisture
do not burn them
Keep a safe distance when adding vegetables into hot oil to prevent oil splatters from burning your hands or arms.
Add the remaining 15ml of oil to the skillet and heat over medium heat. Add the carrot matchsticks first and stir-fry until softened. Then add the onion slices and green onion segments, stir-frying until fragrant and soft.
local_fire_departmentMedium heatWatch out
Stir-fry carrots first as they take longer to soften. Add onions later so they release aroma without becoming overly mushy.
Return the dried noodles into the skillet over the vegetables, then add 30g bean sprouts and toss quickly to combine.
local_fire_departmentMedium heatWatch out
Bean sprouts cook very quickly
toss briskly so they stay fresh and crunchy
Drizzle the prepared sauce evenly over the noodles. Use chopsticks and a spatula to lift and toss the noodles quickly until every strand is evenly coated in the dark soy glaze.
local_fire_departmentMedium heatWatch out
Pour sauce evenly and lift noodles with chopsticks so they coat uniformly without snapping.
Finally, add 20g of Chinese chives segments and toss quickly until soft and wilted, then turn off the heat.
local_fire_departmentMedium heatWatch out
Chives cook extremely fast
turn off heat as soon as they soften, otherwise they will release water and lose crispness
Use chopsticks to transfer the stir-fried noodles onto a white round dinner plate, piling them neatly into a mound, and serve immediately while hot.
Watch out
Distribute the vegetables and noodles evenly when plating
eat while piping hot for the best crispy and fragrant taste
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