Quick & Easy Crispy Fried Noodles

• 2 spring onions
• ½ Chinese leaf (cabbage)
• A handful of bean sprouts
• 100g dried egg noodles
• Vegetable oil

The Sauce

• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• 4 tsp Shaoxing rice wine
• 2 tsp sesame oil
• A pinch of salt, sugar and white pepper

• Finely slice the spring onions and transfer them to a bowl with cold water. This will make the spring onion curl a little.

• Finely slice the cabbage and set aside. Wash the beansprouts thoroughly, rinse and set aside. To make your wok clock, place the

• Mix the sauce ingredients together and set aside for later.

• Soak the noodles in hot water for 2-3 minutes and then drain and cool under the cold water tap and place on a clean tea towel to dry off as much as possible (the noodles should be quite dry after 10-15 minutes). Set aside.

• Heat 1-2 tbsp vegetable oil in a frying pan to medium - high heat and lay the noodles in the pan to form a round nest of noodles. Once you have an even layer of noodles in the pan, press the noodles down with a spatula so that the base starts to crisp up nicely and the noodles stay in their round shape. Pan fry the noodles on one side for 4-5 minutes until the noodles are crispy and golden brown. Now flip the crispy noodles over and repeat the above step to crisp up the other side.

• Once the noodles are crispy on both sides serve them onto a plate and it’s time to compile the dish. Flash fry the vegetables by adding ½ tbsp vegetable oil to a wok and bringing to a high heat. Flash fry the cabbage first for 30 seconds to a minute and place on top of the noodles. Then bring the wok to a smoking point, add a tsp or so of vegetable oil to the wok and flash fry the beansprouts on a high heat for 30 seconds or so before pouring in “the sauce”. Allow the sauce to vigorously bubble, whilst stir frying the beansprouts for a further 30 seconds. Pour the beansprouts over the top and garnish with the sliced spring onions.