Egg Fried Noodles

Method

1. 1Cook the noodles according to the package — most dried egg noodles take 3 to 4 minutes; stop while they still have a little bite, because they cook again in the wok. Drain, rinse under cold water, and shake off as much moisture as possible. Toss with a few drops of the measured vegetable oil to stop them sticking. Mix the soy sauce, oyster sauce, dark soy sauce, and white pepper in a small bowl and set aside.
2. 2Julienne the carrot, slice the scallions (white and green parts separate), mince the garlic and grate or mince the ginger. Beat the eggs in a bowl.
3. 3Heat the wok over high heat for 2 minutes until it starts to smoke slightly. Add the rest of the vegetable oil and swirl to coat. Add garlic and ginger, stir for 20 seconds.
4. 4Add the carrot and the white parts of the scallions. Stir-fry for 1 minute. Push everything to the side of the wok. Pour the beaten eggs into the empty space and let them sit for 20 to 30 seconds until the base starts to set. Break them up with a spatula into large chunks and keep turning for another 30 seconds, until no liquid egg is left, then toss with the vegetables.
5. 5Add the noodles and the bean sprouts. Pour the sauce around the edge of the wok — not into the center, but against the hot sides where it caramelizes immediately. Toss hard for 2 minutes on maximum heat until everything is coated, the noodles have some color and the sprouts are steaming hot and just wilted.
6. 6Remove from heat, add the sesame oil and the green scallion tops. Serve immediately.