Steps

1. Thinly slice 1 onion.
   🕒 00:00
2. Bring a pot of water to a boil and add 2 portions of Chinese noodles. Boil for 30-40 seconds.
   🕒 01:59
3. Drain the boiled noodles in a colander, then immediately toss with 1 tsp Soy Sauce and 1 tbsp Pure Sesame Oil to coat the noodles.
   🕒 02:44
4. In a bowl, combine 2 tbsp A1 Sauce and 3 tbsp Lea & Perrins Sauce. Mix well.
   🕒 03:47
5. Heat 1 tbsp Pure Sesame Oil in a frying pan. Add the seasoned noodles and pan-fry until golden brown on both sides.
   🕒 03:28
6. Once browned, remove the noodles from the pan and separate them. The key here! Pan-frying both sides until crispy creates a texture that is crispy on the outside and chewy on the inside.
   🕒 06:24
7. In the same frying pan, add the thinly sliced onion. Cover and sauté until softened.
   🕒 06:44
8. Once the onion is somewhat softened, add 15g Butter, 1 tsp Soy Sauce, and a pinch of Pepper. Stir-fry to combine.
   🕒 07:15
9. Add 3 tbsp Soup and return the separated noodles to the frying pan.
   🕒 08:15
10. Stir-fry to coat everything evenly, then add the remaining 3 tbsp Soup and cook until the liquid is absorbed.
    🕒 08:47
11. Pour in half of the prepared sauce and mix well to coat the noodles evenly.
    🕒 09:10
12. Add the remaining sauce and stir until the flavors are uniformly blended.
    🕒 09:35
13. Finish by drizzling in 1 tbsp Pure Sesame Oil. Stir-fry over high heat until everything is well combined. It's ready!
    🕒 10:09