Flat rice noodles, fresh
Scallions, cut to 1-inch long. Separate out the white parts of the scallion.
For the sauce:
1 tsp dark soy sauce
1 tsp light soy sauce
1 tbsp oyster sauce
Dash of sesame oil.
Massage the flat rice noodles to separate them. Try not to rip them. Don’t rinse them. You want to keep the oil on the surface.
If you want protein, marinade and cook that first, then set it aside.
Mix the sauce and set it aside.
Heat the wok to medium, add some oil, add cook the onion and white scallions for 30 seconds.
Toss on the noodles and cook for about 2 minutes or slightly browned. Tongs or chopsticks work well here. A spatula might cut the noodles.
Pour on the sauce and mix.
Cook for about another minute. If you want it darker, add a bit of dark soy sauce.
Toss on the bean sprouts and scallions. Mix.
Add back the protein, if any and mix.
Cook for about another minute. Add the sesame oil.
- This works well with some protein. Whatever protein you use, make sure to cut it across the grain, velvet it, and season it with the baking soda, corn starch, oyster sauce, light soy sauce, dark soy sauce, white pepper, Xiaoxing wine.
Daddy Lau’s recipe nails it: