• Garlic, 4 cloves fin chopped
• 200g Bean Sprout
• 250g Dried Egg Noodles
• 100g Chives (optional)
• 5 x Green Onions, separate the green part, cut in half. And white part, cut in half along length.
• 1 x Onion, cut in 1/8th
• Sesame Seeds
• Sesame Oil
• Vegetable oil
• White pepper

Sauce
• 80ml Water
• ½ tsp Sugar
• 2 Tbsp light soya sauce
• 1 Tbsp dark soya sauce l 1 later
• 1 Tbsp oyster sauce

Prepare the sauce. Mix all ingredients in a bowl and set aside.

Prepare noodles by cooking in simmering water for a few minutes as per pack instructions. Remove from water, drain off water and place all noodles on kitchen towel to ensure they dry out properly. Drying the noodles properly will ensure they take on the sauce properly later in the process.

Bring water to boil in the wok and blanche the bean sprout for a minute or two. Strain and rinse in some cold water and set aside.

Wipe wok clean, add vegetable oil to wok and bring to high heat. Add Onion on white part of green onion and fry for 2 mins, then add the garlic and fry until it starts to brown. Add the noodles, and stir in onion and garlic. Add chives, green onion and bean sprouts. Stir in sauce. Add extra dark soya if you want a darker colour. Add some sesame oil and stir. Sprinkle on some sesame seeds. Add some white pepper.