Soy sauce fried noodles

Step 1: Mix 2 tbsp light soy sauce, 1 ½ tbsp dark soy sauce, 1 tsp sugar, 2 tbsp water and 1 tsp toasted sesame oil in a small bowl until the sugar dissolves.

Step 2: Blanch 10 ½ oz thin fresh Hong Kong-style egg noodles in a large pan of boiling water for 30–60 seconds (2–3 minutes for dried), just until the strands loosen. Drain, rinse under cold water and shake very well.

Step 3: Spread the noodles on a clean tea towel or tray and leave for 10 minutes to air-dry, tossing once. They should feel dry to the touch.

Step 4: Heat a wok over a high heat until it smokes, then add half of 1 ½ tbsp neutral oil. Spread the noodles in the wok and leave for 1–2 minutes, until lightly crisp and golden underneath, then flip and fry the other side for 1 minute.

Step 5: Push the noodles to one side, add the rest of 1 ½ tbsp neutral oil and stir-fry 1 onion and the white parts of 2 ½ spring onions for 1 minute, until fragrant and just softening.

Step 6: Pour the sauce around the edge of the hot wok so it sizzles, then toss everything together with tongs or chopsticks for 1–2 minutes, until the noodles are evenly brown and glossy.

Step 7: Add 7 oz bean sprouts and the green parts of 2 ½ spring onions and toss for 1 minute more, just until the sprouts turn shiny but keep their crunch.

Step 8: Pile onto plates, scatter with 1 tsp toasted white sesame seeds and eat straight away.