Steps

1. Bring a pot of water to a rolling boil and add 2 portions of Chinese noodles. Boil for 1 minute and 30 seconds.
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2. Drain the boiled noodles in a colander.
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3. Place the drained noodles in a bowl and toss with a dash of soy sauce and 1 tbsp of sesame oil until well coated.
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4. Heat a frying pan and add 2 tbsp of white sesame oil.
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5. Add the seasoned noodles to the frying pan and pan-fry one side until golden brown.
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6. Flip the noodles and fry the other side until golden brown. [This is the key!] Aim for a crispy exterior and a tender center.
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7. Remove the fried noodles to a plate lined with paper towels and separate them.
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8. In the same frying pan, add 1 bag of mixed vegetables and a little white sesame oil and stir-fry over high heat.
   🕒 05:22
9. Once the vegetables are coated in oil, add 3 tbsp of salmon XO sauce and stir-fry while tossing with the vegetables.
   🕒 05:44
10. Add 150ml of noodle cooking water to the stir-fried vegetables. Season with 1 tsp of soy sauce and a pinch of pepper.
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11. Return the fried noodles to the frying pan and stir-fry, allowing the noodles to absorb the flavors of the cooking water and XO sauce.
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12. For the finishing touch, add 2 tbsp of water and a dash of soy sauce and mix everything together.
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13. Just before turning off the heat, drizzle with 1 tbsp of sesame oil and sprinkle with ground sansho pepper to taste, if desired. Serve.
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