Ingredients
- 12 oz (350 g) fresh Chinese egg noodles (either refrigerated or frozen)
- 1 teaspoon sesame oil
- 2 teaspoons high-heat cooking oil
- 2 teaspoons finely minced garlic
- One bunch, about 1 in (2.5 cm) around, Chinese chives
- 2 carrots, thinly sliced or shredded
- 2 tablespoons oyster sauce
- 1 teaspoon Maggi Sauce (substitute with soy sauce)
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 cup (100 g) fresh bean sprouts
How to Make It
- Bring a medium pot of water to boil. Remove the egg noodles from the packaging. Separate the strands with your fingers (if using refrigerated). Add the noodles to the boiling water. Use long chopsticks or tongs to jiggle and separate the noodles as they are cooking. Your cooking time depends on how thick and wide your noodles are. If you’re using thin, wonton noodles, 1 minute is sufficient for refrigerated and 2 minutes for frozen. For thicker noodles, like I have used, 2 minutes for fresh and 3 minutes for frozen.
- When the noodles are cooked, drain them and, with your chopsticks or tongs, lift and toss them well with the sesame oil to prevent sticking for 30 seconds. The tossing will help cool the noodles as well as mix the sesame oil throughout the strands.
- In a wok or large sauté pan over high heat, add the cooking oil. When the oil is just starting to get hot, add the garlic and fry until fragrant, about 15 seconds. Add the chives and fry until just softened, about 1 minute. Toss in the carrots and fry 30 seconds. Pour in the oyster sauce, Maggi Sauce and wine and stir well. Add the noodles and toss! toss! toss! When the noodles are heated and cooked through, your dish is done! Taste and adjust with more Maggi Sauce if needed. Toss with the bean sprouts and serve.