Cheap, delicious and goes with chicken, duck, pork, tofu or beef!

Serves 4

Ingredients

400g Fresh Thin Egg Noodles (like a Chow Mein Noodle)
2-3 Spring Onions/Scallion
2 Cups Bean Sprouts, Rinsed
4 Tablespoons Soy Sauce
1 Teaspoon Grated Ginger (optional)
½ Teaspoon Grated Garlic (optional)
⅓ Teaspoon shaved Palm Sugar (or otherwise standard sugar)
1 Tablespoon Shaoxing Wine (Chinese Cooking Wine)
A good Pinch of Sea Salt
3 Tablespoons Coconut or Vegetable Oil
Coconut or Vegetable Oil Spray
1 Teaspoon Sesame Oil
Sesame Seeds
Sriracha or Chili Sauce

Additional (if desired)

BBQ Pork, Sliced
Deep Fried Tofu
Soy Chicken, Sliced
BBQ or Roast Duck, Sliced
Cooked Prawns, peeled

What You’ll need

1 Large Wok
Tongs
A Sharp Knife
Colendar

Method

Mix the soy sauce, sugar, wine, garlic and ginger in a bowl.

Wash and drain the bean sprouts, then slice the shallots by one of the below methods with a sharp knife;

EASY WAY - slice the spring onions on an angle so to get long thin oval shaped pieces
BEST WAY - Julienne by cutting into 2inch long pieces, then slice down the centre, lay each piece flat on the board then slice thinly lengthways,

Fill your wok with water and bring to a rapid boil. Add the noodles and cook for 1 minute then drain and run under cold water to stop them cooking. Drain well.

Empty the water, dry the wok and return to a high heat.

Once the wok is smoking, add the oil, wait 10-15 seconds for the oil to heat up then gently add the noodles and stir ensuring they are all coated in the oil. Spread the noodles out so as much of the noodles are contacting the wok then leave for 1 minute, stir and repeat 3-4 times.

Add the sauce mixture and stir well to distribute and coat all the noodles.