🌈 【Ingredients】
Main ingredients:
Bean sprouts
Chinese chives (garlic chives)
Cellophane noodles / glass noodles (soaked until soft)
Eggs
Key aromatics:
Shredded carrots
Shredded black fungus (wood ear mushrooms)
Key seasonings:
Light soy sauce: 2 tbsp
Dark soy sauce: a little (for color)
Oyster sauce: 1 tbsp
Salt
A pinch of sugar (to enhance freshness)
🔥 【Secrets to vibrant color, non-sticky noodles, and crisp-tender texture】
Coat noodles with oil first: After boiling or soaking the noodles until soft, toss them with 1 tbsp of light soy sauce and a little vegetable oil. This prevents them from clumping together during stir-frying and makes them more flavorful.
Scramble eggs into large chunks: Scramble the eggs until just set, then remove them from the pan immediately. Return them at the very end to keep them fluffy and golden.
Stir-fry over high heat; do not overcook: Bean sprouts and chives release water very easily. Always stir-fry over high heat, and remove from the pan as soon as they’re just cooked to maintain that crisp, crunchy texture.
✨ 【The Perfect Method】
Prep: Soak the noodles until soft, then toss with oil. Scramble the eggs and set aside. Blanch the bean sprouts and black fungus in boiling water, then drain.
Bloom aromatics: In a wok or skillet with some oil, sauté sliced garlic and dried chili peppers (optional) until fragrant.
Combine: Add shredded carrots, black fungus, and bean sprouts. Stir-fry quickly.
Main ingredients in: Add the noodles and scrambled eggs. Pour in the prepared sauce and toss everything evenly.
Final touch: Finally, add the Chinese chives and stir-fry over high heat for 10 seconds. Turn off the heat. Done!