Noodles Recipe

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 8 oz dried noodles to the boiling water. Cook according to package instructions until al dente (usually 3–6 minutes for thin noodles). Stir occasionally to prevent sticking.

Reserve 1/2 cup (120 ml) of the noodle cooking water, then drain the noodles in a colander and rinse briefly under warm running water to stop cooking. Set noodles aside.

While noodles cook, whisk together 3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp chili paste (adjust to heat preference), and 1/2 tsp freshly ground black pepper in a small bowl until sugar dissolves. Taste and adjust seasoning (add more soy for saltiness, vinegar for brightness, or chili for heat).

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering.

Add the 3 minced garlic cloves and 1 tablespoon minced ginger and stir-fry for about 20–30 seconds until fragrant but not browned.

Add the julienned carrot (1 cup) and the white/light green parts of the sliced scallions. Stir-fry 1–2 minutes until carrots begin to soften.

Add the chopped baby spinach or bok choy (2 cups) and bean sprouts (1 cup, if using). Stir-fry 1–2 minutes until greens wilt but remain bright. If the pan seems dry, add 1–2 tablespoons of the reserved noodle cooking water to create steam and loosen the vegetables.

Add the drained noodles to the skillet with vegetables. Pour the prepared sauce over the noodles and toss or use tongs to combine. If the mixture seems dry, add more reserved noodle cooking water, 1–2 tablespoons at a time, until you reach a glossy, silky sauce that coats the noodles.

Stir in the remaining sliced scallion greens. Cook together 1–2 minutes to heat through and allow flavors to meld.

Taste and adjust: add a pinch of salt or another 1/2 tablespoon soy if needed, and more chili if desired.

Soft-scrambled eggs

In a small nonstick skillet, melt 1 tsp oil over medium-low heat. Beat 2 eggs lightly with a pinch of salt. Pour eggs into skillet and gently stir until soft curds form, 1–2 minutes. Remove from heat.

To serve, divide noodles among bowls, top with soft-scrambled or fried eggs if using, sprinkle toasted sesame seeds (1 tsp) and chopped cilantro (2 tbsp), and serve with lime wedges (2) on the side.