Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1 large egg
  • ½ teaspoon salt
  • ½ cup water (120ml) (adjust as needed)
  • 3 tablespoons soy sauce (45ml)
  • 2 tablespoons oyster sauce (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon sugar (5g)
  • 1 tablespoon vegetable oil (15ml)
  • 1 cup mixed vegetables (carrots, bell peppers, snap peas), thinly sliced
  • 2 green onions, chopped
  • Optional protein: 200g cooked chicken, shrimp, or tofu

Instructions:

  1. Combine flour and salt in a bowl. Make a well in the flour and add the egg; mix with a fork. Gradually add water until a dough forms.
  2. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and rest for 30 minutes.
  3. Divide the dough into quarters. Roll out each piece until thin (about 1/16-inch).
  4. Use a sharp knife to cut into strips of your desired width (2-4mm).
  5. Boil water in a large pot; add noodles and cook for 2-3 minutes until they float. Drain in a colander and rinse under cold water.
  6. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar.
  7. Heat vegetable oil in a wok; add mixed vegetables and cook until tender-crisp. Add protein (if using) and cook until heated through.
  8. Add cooked noodles to the wok; pour sauce over top. Toss everything together for 1-2 minutes until well mixed and heated.