Make the sauce

• Crumble the chicken stock cube into a bowl with the salt, sugar and white pepper.
• Pour over the boiling water and stir until fully dissolved.
• Stir in the dark soy sauce and set aside.

Rehydrate the noodles

• Cook the dried egg noodles according to the packet instructions.
• Drain well and set aside.

Fry the vegetables

• Heat the vegetable oil in a pan over medium-high heat.
• Sauté the white ends of the spring onions until fragrant.
• Add the bean sprouts, then the green ends of the spring onions.
• Pour in the sesame oil and stir to combine.

Add noodles and sauce

• Add the drained noodles to the pan and pour over the sauce.
• Toss everything well so the noodles are evenly coated.

Cook until absorbed

• Cook, tossing regularly, until the noodles absorb the flavours and the liquid evaporates.
• Serve hot.