Instructions
In a small bowl, whisk together the soy sauce, dark soy sauce, sesame oil, water, and sugar until combined.
Cook noodles as per instructions and set aside.
Add the vegetable oil to a large skillet and place over medium-high heat. Once hot, add garlic, the white part of the onion, and chili. Stir-fry for 2-3 minutes.
Add the noodles and pour the sauce over it and mix until the noodles are fully coated. Add the bean shoots and cook for 3 minutes.
Add the rest of the green onion and cook for a further 2 minutes, or until they are wilted.
Remove the noodles off the heat, sprinkle with sesame seeds and serve immediately.
Notes
TO STORE: Place leftover noodles in an airtight container and store them in the refrigerator for up to one week.
TO FREEZE: Place the cooked and cooled noodles in a shallow container and store them in the freezer for up to 6 months.
TO REHEAT: You can reheat them in the microwave for 30-40 seconds or in a non-stick pan (or skillet).
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Sodium: 780mg | Potassium: 152mg | Fiber: 9g | Vitamin A: 225IU | Vitamin C: 22mg | Calcium: 24mg | Iron: 1mg | NET CARBS: 32g
