👨‍🍳 作り方

1. 1

   Prepare the sauce: In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, and sesame oil. Set aside.

2. 2

   Scramble the eggs: Heat 1 tbsp of vegetable oil in a wok or large frying pan over medium-high heat. Beat the eggs with a pinch of salt and pepper. Pour into the hot wok and cook, stirring, until just set. Remove from the wok, let cool slightly, then slice into thin strips.

3. 3

   Cook the chicken: Add 1 tbsp of vegetable oil to the same wok. Add the chicken pieces, season with salt and pepper, and stir-fry until no longer pink and lightly browned. Remove from the wok and set aside.

4. 4

   Stir-fry vegetables: Add another 1 tbsp of vegetable oil to the wok. Add the minced garlic and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant. Add the julienned carrots and shredded cabbage, and stir-fry for 1-2 minutes until slightly tender-crisp.

5. 5

   Combine ingredients: Add the cooked noodles, stir-fried chicken, and bean sprouts to the wok. Pour the prepared sauce over everything. Toss well to combine and coat the noodles evenly.

6. 6

   Finish and serve: Stir-fry for another 2-3 minutes until the noodles are heated through and well combined with the sauce. Stir in the sliced egg and the green parts of the spring onions. Season with additional salt and pepper to taste if needed. Serve immediately.