Crisp pan-fried noodles with vegetables

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥚140 g dried thin egg noodles
• 🥣1 tbsp light soy sauce
• 🥣½ tbsp dark soy sauce
• 💧½ tbsp unsalted stock instead of cooking wine
• 🍯¼ tsp sugar
• 🥬⅛ tsp white pepper
• 🥣3 tbsp neutral cooking oil, divided
• 🥬4 spring onions, slivered, white and green parts separate
• 🥣3 garlic cloves, sliced
• 🥣75 g beansprouts
• 🥜1 tsp sesame oil

Let’s make it

1. Parboil and drain

   Cook noodles until just short of their packet time, then rinse briefly and drain very thoroughly. Mix both soy sauces, stock, sugar and pepper in a small bowl.

2. Crisp the strands

   Heat 2 tablespoons oil in a wide frying pan. Spread noodles loosely across it and leave for a minute or two so the base stiffens and browns. Turn sections over to crisp the other side, then lift out.

3. Toss the finish

   Add remaining oil, onion whites and garlic. Stir-fry briefly, then add beansprouts and cook thoroughly until steaming hot. Return noodles and pour in the sauce. Toss until evenly coloured and hot, adding onion greens and sesame oil at the end. Crisp edges and softer strands together are the point.