Cantonese Ginger-Scallion Egg Noodles with Bok Choy (4)

Julienne the ginger; cut scallions into 5 cm lengths and thin strips. Wash bok choy thoroughly at the bases, then halve or quarter it.

Mix 240 mL chicken broth, 1 tsp salt, 1/2 tsp sugar and 1 tbsp oyster sauce in a bowl.

Add 1 tsp neutral oil to boiling water. Blanch bok choy for about 70–80 seconds, briefly cool in cold water and drain.

Cook fresh egg noodles in manageable batches in the same water, separating strands. The source uses about 30 seconds for its thin fresh noodles; follow the actual package guidance and check doneness. Briefly cool, drain and toss with the remaining 1 tsp oil.

Heat 3 tbsp neutral oil in a wok over medium-high heat. Fry ginger for about 10 seconds, then scallions for 50–60 seconds. Add the seasoned broth and bring to a simmer.

Stir 1 tbsp cornstarch into 2 tbsp water. Gradually add the slurry to the bubbling sauce while stirring until lightly thickened. Turn off heat and add 1 tsp sesame oil.

Plate noodles and bok choy and spoon the hot ginger-scallion sauce over just before eating; do not leave noodles sitting in sauce.