I usually double the sauce recipe (x2.5 works best) for a 16oz/454gr pack of Hong Kong noodles and I like to add 1/2 tbsp dark soy sauce for extra color.
After boiling the noodles, I mix them in a big bowl with 1 tbsp of oil then pan fry in batches on a nonstick pan on medium-high heat (without additional oil) until crispy.
This recipe very versatile and I add whatever I have in the fridge: pork or chicken, soybean sprouts, sliced peppers, onions, yu choy or bok choy or cabbage, fresh or dry mushrooms...
