Smoky wok hei vegetable lo mein

Pick the ends off the mung bean sprouts if desired; keep them separate, as they go in last.

Cut the Napa cabbage into thin shreds and slice the half red onion; they cook together.

Cut the carrot into two-inch segments, flatten one side, cut into planks, stack and cut into fine julienne matchsticks, the same size as the other vegetables.

Smash and roughly chop a few garlic cloves; cut the scallions into two-inch lengths and then lengthwise; keep the aromatics in a separate bowl.

Par-cook the fresh egg noodles in salted boiling water about a minute.

Preheat the wok with a teeny drizzle of oil rubbed out with a paper towel, until smoking.

Drain the noodles and spin them dry in a salad spinner; toss with about a tablespoon of oil so they do not clump.

Add about a tablespoon of oil to the smoking wok and swirl to coat; add the vegetables, toss a few times, then leave until browned on the first side.

Spread the noodles out and torch them lightly with a blowtorch until the oil crackles with little orange flame spots; repeat a couple of times.

Spread the vegetables in a thin layer on a tray over a heatproof surface and torch the same way.

Wok back on the heat, smoking hot; add another tablespoon of oil; stir-fry the garlic and scallions about 10 seconds until aromatic.

Return the torched vegetables and noodles, breaking them up with a spoon or tongs.

Clear a spot; add the white pepper, a little extra oil around the edge, and a tablespoon each of light and dark soy sauce directly onto the oil so it bubbles and singes.

Add the sesame oil and a tablespoon of Shaoxing wine; return the bean sprouts.

Stir-fry until the soy sauce is dry; this is a dry noodle dish.