- 50g soy sauce
- 30g dark soy sauce
- 50g sesame oil
- 25g dark brown sugar
- 500g Hong Kong-style egg noodles
- 2 garlic cloves, minced
- 2 green onions, sliced into matchsticks
- 1 medium carrot, thinly sliced into matchsticks
- 3 ounces bean sprouts
In a small bowl, whisk together soy sauce, dark soy sauce, sesame oil and sugar. Set aside.
Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.
In a large wok, heat 1 tablespoon of vegetable oil until it simmers. Add noodles and cook for 2-3 minutes, without stirring, until bottoms are slightly browned. Flip over as best you can and let cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb all the flavorful sauce). Slide noodles onto a plate and set aside temporarily.
Return the wok to heat with the remaining oil. Add garlic along with white and light green parts of green onion and quickly sautée until fragrant, about 30 seconds. Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until just softened.
Remove from heat and divide among bowls; serve immediately.
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