Cover your egg noodles in boiling water and allot them to soak for 1 minute. Drain and let it cook while you prepare the remaining ingredients.
330 g egg noodles (chow mein noodles)
Slice your onion and cut the chives into 6 inch segments. I prepare the beansprouts by peeling off the ends but that is completely optional. Some grocery stores sell pre peeled beansprouts.
1 small yellow onion, 2 handfuls beansprouts, 2 handfuls garlic chives
Mix together all the sauce ingredients into a bowl.
1 tbsp regular soy sauce, 1½ tbsp dark soy sauce, 1 tbsp oyster sauce, ½ tbsp sugar, ½ tsp fish sauce, 1 tbsp water
Heat up a wok over high heat with 1 tbsp of oil to cook your onions and beansprouts for 1 minute or until begins to soften then remove.
1 small yellow onion, corn oil, 2 handfuls beansprouts
Add 1½ tbsp of oil into the high heat wok along with your egg noodles. Spread it out then cook for 1 minute on each side, adding another 1.5 tbsp of oil after you flip.
corn oil, 330 g egg noodles (chow mein noodles)
Add your onions, beansprouts, chives and the sauce. Continue to mix thoroughly until there are no more bald spots in the noodles.
Once the sauce is fully combined, top the noodles with sesame oil.
1 tsp sesame oil
Garnish with sesame seeds, and chili oil.
1 tsp sesame seeds, 1 tsp chili oil