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1. Whisk the light soy sauce, dark soy sauce, Shaoxing wine, sugar, rice vinegar, toasted sesame oil and white pepper in a small bowl until the sugar dissolves.
2.5 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tbsp Shaoxing wine,
1 tsp Sugar,
1 tsp Toasted sesame oil,
1 tsp Rice vinegar,
0.2 tsp White pepper
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2. Boil the dried wheat noodles in a large pot of unsalted water according to package directions, about 4 to 5 minutes, until just tender. Drain and rinse briefly under cold water, then toss with a few drops of the neutral oil to prevent sticking.
8 oz Dried wheat noodles,
2 tbsp Neutral oil
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3. Heat a wok or large skillet over the highest heat until smoking, then add the neutral oil and swirl to coat. Add the ginger and scallion whites and stir-fry for 30 seconds, then add the garlic and stir for 10 seconds until fragrant.
4 pieces Scallions, whites and greens separated,
1.5 tbsp Fresh ginger, finely minced,
3 clove Garlic, minced,
2 tbsp Neutral oil
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4. Add the carrot and stir-fry for 2 minutes, then add the red bell pepper and green peas and stir-fry for 1 to 2 minutes more until the vegetables are bright and crisp-tender.
2 pieces Carrot, julienned,
1 piece Red bell pepper, thinly sliced,
0.5 cup Green peas, frozen
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5. Add the noodles to the wok, pour the sauce around the edge of the wok so it sizzles, and toss continuously for 2 minutes until the noodles are evenly coated and hot.
8 oz Dried wheat noodles,
2.5 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tbsp Shaoxing wine,
1 tsp Sugar,
1 tsp Toasted sesame oil,
1 tsp Rice vinegar,
0.2 tsp White pepper
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6. Fold in the scallion greens, then taste and adjust with a splash more light soy sauce if needed. Serve immediately, topped with toasted sesame seeds, alongside the cream of corn soup.
4 pieces Scallions, whites and greens separated,
2.5 tbsp Light soy sauce,
1 tsp Toasted sesame seeds (garnish)
By mansi
