Hazırlanışı
1Whisk 45g soy sauce, 15g dark soy sauce, 5g sugar, 5g sesame oil, and 15g Shaoxing wine in a small bowl to create the sauce.
2Boil 450g thin egg noodles until al dente, drain thoroughly, and toss with a teaspoon of oil to prevent sticking.
3Heat 30g vegetable oil in a wok over high heat and flash-fry 15g garlic, 10g ginger, and the white parts of 50g scallions for 15 seconds.