Ingredients:

  • 12 oz (340g) fresh egg noodles
  • 2 tbsp (30ml) neutral oil
  • 2 cloves (6g) garlic, minced
  • 2 scallions (10g), sliced into 1-inch pieces
  • 1 tbsp (15ml) light soy sauce
  • 1 tsp (5ml) dark soy sauce
  • 1 tsp (5g) granulated sugar
  • 1 tsp (5ml) oyster sauce
  • 1/4 tsp (1g) white pepper
  • 1 tbsp (15ml) water

Instructions:

  1. Boil the noodles according to package instructions, removing them 1 minute early so they remain al dente.
  2. Drain the noodles immediately and rinse with warm water to remove excess starch.
  3. While still warm, toss the noodles with 1 tablespoon of neutral oil and set aside.
  4. Heat the remaining 1 tablespoon of oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  5. Spread noodles in an even layer across the pan. Press down lightly and sear undisturbed for 2–3 minutes until golden-brown crispy edges form.
  6. Push the noodles to the side of the pan and add minced garlic and scallions to the center, sautéing for 30 seconds until fragrant.
  7. Whisk together light soy sauce, dark soy sauce, sugar, oyster sauce, white pepper, and water in a small bowl until sugar is dissolved.
  8. Pour the sauce over the noodles and toss rapidly over high heat for 1–2 minutes until the glaze is glossy and the liquid has evaporated.