Cantonese-Style Pan-Fried Noodles

Ingredients

12 ounces Hong Kong style egg noodles
8 scallions
2 teaspoons oyster sauce
� cup low sodium soy sauce
2 teaspoons sugar
2 teaspoons minced garlic
� � � teaspoon red pepper flakes
� teaspoon salt
2 tablespoons + 2 teaspoons toasted sesame oil
2 tablespoons high heat oil (such as canola, vegetable)
1 � cups mixed veggies (such as coleslaw style cabbage, shredded carrots, and bean sprouts)

Instructions

Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
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