Place 200g dried flat rice noodles in a large bowl and cover with hot water. Let them soak for 10-15 minutes until pliable but still firm. Drain thoroughly and set aside.
2
Slice 150g char siu into thin pieces. Whisk 120g eggs in a small bowl. Mince 15g garlic and 10g ginger. Slice 30g scallions into 2.5cm lengths, separating white and green parts.
3
In a small bowl, combine 30g light soy sauce, 10g dark soy sauce, 15g Shaoxing wine, 20g oyster sauce, 1g white pepper, and 5g sesame oil. Mix well to create the stir-fry sauce.
