Hong Kong style soy sauce fried noodles

Bring a pot of water to a boil for the noodles; finely chop three pieces of garlic and slice one small red onion.

Chop about 40 grams of garlic chives into sticks, and wash and drain 50 grams of bean sprouts.

Make the stir fry sauce in advance with one tablespoon soy sauce, one teaspoon dark soy sauce, one tablespoon plant-based oyster sauce, one teaspoon cane sugar and a splash of toasted sesame oil.

Cook 140 grams of dry ramen noodles for half the time on the package, in this case two minutes, stirring gently with chopsticks, then strain and set aside.

Warm the pan dry without oil for at least two to three minutes until it just begins to smoke, then add the oil.

Over medium heat add two tablespoons of chili oil and the red onions and saute one to two minutes.

Add the garlic and bean sprouts and saute about two minutes.

Add the garlic chives, the noodles and the sauce and saute three to four minutes.

Plate and sprinkle with white sesame seeds.