Preparation

Cutting vegetables

• Shred the onion and place in a bowl.
• Cut a small piece off the bottom of the spring onions. Cut the spring onions into 5 equal parts. Place the white and white-green parts with the shredded onion in the bowl. And set the green parts aside. Fun fact: put the butt of the spring onion in a cup of water or stick it in the ground. A new spring onion will grow from this again!

Cooking noodles

• Bring a large pan of water to the boil.
• Cook the noodles for 2 minutes until tender, so that you can easily pull it off with two forks and it is al dente.
• Drain the noodles in a colander and rinse with cold water to stop the cooking.
• Carefully pull the noodles apart with forks.
• Set the noodles aside in a colander to drain.

Sauce preparation

• In a bowl, mix the light & dark soya sauce, (vegan) oyster sauce, sugar and water.
• Stir until the sugar is dissolved.

Wokken

• In a wok, or large pan, bring oil to a high temperature.
• Fry the onion and white spring onion parts for a minute, remove from the wok and set aside again.
• Bring some new oil to high temperature.
• Spread the noodles over the wok, making as much contact with the pan as possible.
• Fry the noodles hard in the wok for 4 minutes. Some pieces of noodles may turn (golden) brown, this is the intention!
• Carefully check that the underside is nicely crisped.
•  Now carefully turn the noodles over in the wok with two spatulas.
• Add some extra oil by going along the edge of the wok.
• Let the noodles fry for another 4 minutes.
•  Add the bean sprouts to the wok and slide under the noodles for 60 seconds.
• Add the onion, white spring onion pieces, green spring onion and sauce to the wok.
• Fry everything on high heat for another 1 minute.
• Add the sesame oil.
• Serve and eat immediately, so the fried noodles are still nice and crispy.