Part 5/9:
Once the aromatics are ready, the drained noodles are added along with the prepared sauce. The mixture is stir-fried vigorously over high heat, ensuring everything is evenly coated and hot. The key here is high heat and rapid movement, preventing ingredients from sticking or overcooking.
Incorporating Eggs and Vegetables
To add richness and texture, the cook creates a space in the wok for beaten eggs, which are cooked quickly and scrambled before being mixed into the dish. This is complemented by fresh garlic chives and mung bean sprouts, which are added towards the end, just long enough to wilt, preserving their crunch and flavor.