It is extremely easy to make, quick and simple to prepare with nice subtle flavours.
This is a classic Hong Kong breakfast dish, however, you can have it for lunch and dinner too. It is usually accompanied with a smooth, rice congee.
- 2 tbsp vegetable oil
- 2 spring onions, sliced into 3 cm lengths
- 2 garlic chives, sliced into 3 cm lengths
- 1 cup bean sprouts
- 200 g fresh egg noodles, blanched
- ½ tsp cooking wine
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- ¼ tsp salt
- ¼ tsp sugar
- ½ tsp sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the sauce, place all the ingredients in a bowl and stir to combine well.
Heat a wok over high heat. Add 1 tablespoon oil then the spring onions and chives, stir-fry for 10 seconds. Add the bean sprouts and stir-fry for a further 10 seconds and remove.
Add the remaining tablespoon of oil to the wok, then add the noodles and stir-fry for 1 minute. Return the bean sprouts, chives and spring onions to the wok, then add the sauce and stir-fry for another minute. Remove from the heat and serve immediately.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.