- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 250 g fresh thin egg noodles
- 2-3 tbsp vegetable oil
- 2 thick spring onions, julienned
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- ½ tsp sugar
- salt and white pepper
- handful of beansprouts
Instructions
- Bring a large saucepan of water to the boil. Blanch the egg noodles for 45 seconds, then drain very well.
- Heat a wok over high heat and add the oil. Add the spring onion and fry for a minute until fragrant. Add the noodles and toss to coat in the oil. Add the sauces and sugar and season with salt and white pepper.
- Toss to coat the noodles, then add the beansprouts and toss for a few more seconds. Transfer to a serving plate to serve.
Photography by Kitti Gould.
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Cook’s Notes
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.
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