Preparation
Soak the egg noodles in hot water for 3-5 minutes
Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)
Wash the bean sprouts and place in a prep bowl
Wash the Chinese greens and slice into strips. Place in a prep bowl
Finely slice the pepper and spring onions and place in a small prep bowl
Cooking
Heat a tablespoon of vegetable oil in a wok to high heat
Add the peppers and stir fry for 1 minute
Add the Chinese greens and stir-fry for 1-2 minutes
Add the bean sprouts and stir-fry for a further minute
Add the noodles and stir-fry for 1-2 minutes
Add approx. 2 tbsp dark soy sauce. Stir-fry until noodles become a consistent dark brown colour
Add the spring onion and a dash of sesame oil
Serve in a large bowl
