Savory Cantonese Pan-Seared Noodles

In a large pot, bring 2 quarts of water to a boil.

Once boiling, add the egg noodles and cook for about 1 minute, until tender. Drain the noodles, and rinse them under cold water.

In a small bowl, combine the soy sauce, dark soy sauce, sesame oil, salt, sugar, Shaoxing rice wine, and white pepper to create the savory sauce. Set this aside.

Heat one tablespoon of vegetable oil in a wok or large frying pan over high heat. Spread out the noodles in a thin, even layer, dispersing the oil evenly and let them crisp up for about 5 minutes. Then flip the noodles over, add another tablespoon of oil and repeat the process on the other side. Once crisp, transfer the noodles to a plate.

In the same pan, add the remaining tablespoon of oil along with the minced garlic, crushed red pepper flakes and the white parts of the scallions. Saute for about 15 seconds.

Now add the crispy noodles back into the wok and pour in the prepared savory sauce. Toss well to separate the noodles and ensure they're evenly coated with the sauce, cooking on high flame.

Finally, mix in the bean sprouts and green parts of the scallions. Toss for another 1 to 2 minutes, just until the bean sprouts start to turn transparent but still retain their crunchiness.

Serve the noodles hot and enjoy the flavors of Cantonese cuisine right from your kitchen! Seductively simple, yet incredibly satisfying!