Cantonese supreme soy sauce chow mein

Boil the noodles a couple of minutes, following the package, just until loosened and cooked through.

Cut the Chinese chives into about two-inch lengths.

Fish the noodles out onto a tray and let them air dry as they cool.

Rinse the wok and return it to the heat. Clean the scallions, peeling off the outermost layer if it is dry or yellow.

Trim the scallions, cut the whites into two-inch segments and split them lengthwise; keep the greens separately with the bean sprouts.

Slice about a third of a yellow onion.

In the very hot wok, cook the onion and scallion whites in scallion lard to char them lightly while they stay crunchy; season with a little salt and remove.

Lower the heat to medium, add regular oil and lay the noodles in like a cake; fry the first side until crispy on the bottom.

Mix the sauce: light soy sauce, dark soy sauce, white pepper, sugar, Shaoxing wine and sesame oil, stirring until the sugar mostly dissolves.

Flip the noodle cake, add a little more oil and crisp the second side, then take the noodles out.

Over high heat with scallion lard, add the bean sprouts, the noodles and the alliums and toss, breaking up the noodles with chopsticks.

Clear a side of the wok and pour the sauce onto the bare hot metal so it sears, then toss until the noodles look homogenous. Taste and plate.