1 lb egg noodles, dried (soak in warm water for 15 mins) or fresh (cooked until al dente)
2 cups bean sprouts
Extra scallions for garnish
8-10 stalks scallions (green onions)
2-inch piece fresh ginger, sliced into 1/4 inch slices
1/4 cup Neutral cooking oil
2 tbsp oyster sauce
1 1/2 tbsp dark soy sauce
1 1/2 tbsp soy sauce
1/2 tbsp sugar
1/2 tsp ground white pepper
Directions
Cut scallions into 3-inch chunks, then thinly slice them into strands (approximately toothpick size).
In a small bowl, mix oyster sauce, dark soy sauce, regular soy sauce, sugar, and white pepper together. Set aside.
On a hot Blackstone griddle, heat 1/4 cup of oil, and add scallions and ginger. Cook on medium heat until the green onions have a golden brown char on them, which should take about 5-7 minutes. Turn off the griddle and remove scallions and ginger, leaving the oil on the griddle to cook the noodles. (Make sure to remove the ginger as it's only used for flavor.)
In the remaining scallion oil left on the griddle, toss the egg noodles until they become slightly crisp and golden.
Add the prepared sauce to the noodles and toss until everything is coated evenly.
Add the remaining charred scallions to the noodles and toss well.
Turn off the griddle and add bean sprouts, quickly tossing them. You want the freshness of the bean sprouts and their crunch to remain.
Top the dish with fresh scallions and enjoy it by itself or serve it with your choice of protein.
