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Prep your veggies. Cut the jiucai (“Chinese Chives”) into sections, dice your shallot, slice the onion, and prepare your silver sprouts.
Cook the noodles. For fresh noodles, cook them for exactly one minute in boiling water. If using dried, cook according to the package until al dente.
Rinse, drain, and cover your noodles with a paper towel.
Prepare your sauce by whisking in the sugar into the reserved boiling water and adding the rest of the sauce ingredients.
Sweat the jiucai and the bean sprouts over medium heat with zero oil.
Oil your wok using the longyau technique.
Fry your shallots in the wok until nice and brown.
Fry your onions in the wok.
Fry your noodles in the wok, adding the drained shallot oil.
Add your sauce to the noodles and reduce it as you stir.
Add back in the jiucai, bean sprouts, and shallots, stirring until the sauce reduces.