Cantonese Soy Sauce Noodles

Instructions

1. Prepare the noodles
   Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente, usually 2-3 minutes for fresh noodles. Drain immediately and rinse under cold water to stop the cooking process. Drain well and set aside.
2. Make the sauce
   In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sesame oil, and sugar. Mix well until the sugar is dissolved. This is your soy sauce mixture that will give the noodles their signature flavor.
3. Prepare the aromatics
   Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, ginger, and white parts of the scallions. Stir-fry for about 30 seconds until fragrant but not browned.
4. Stir-fry the noodles
   Add the drained noodles to the wok and toss to combine with the aromatics. Spread the noodles out in the wok to maximize contact with the hot surface. Let them cook undisturbed for 1-2 minutes to get a slight char before tossing again.
5. Add the sauce
   Pour the soy sauce mixture over the noodles and toss continuously to coat evenly. Continue stir-frying for 2-3 minutes until the noodles have absorbed the sauce and are slightly caramelized.
6. Add vegetables
   Add the bean sprouts and Chinese chives or cilantro to the wok. Toss everything together for about 1 minute until the vegetables are just wilted but still crisp.
7. Finish and serve
   Turn off the heat and sprinkle the green parts of the scallions over the noodles. Give everything a final toss and transfer to a serving plate. Serve immediately while hot, optionally with additional soy sauce or chili oil on the side.