Steps

1. Finely chop 1/2 onion.
   🕒 01:06
2. Place the chopped onion in a heatproof container.
   🕒 01:45
3. Finely chop 1 clove ginger.
   🕒 01:57
4. Add the chopped ginger to the heatproof container.
   🕒 02:15
5. Finely chop 1 clove garlic.
   🕒 02:30
6. Add the chopped garlic to the heatproof container.
   🕒 02:45
7. Heat 2-3 tbsp vegetable oil in a small frying pan until smoking hot.
   🕒 02:57
8. Carefully pour the hot vegetable oil over the onion, ginger, and garlic in the heatproof container, and mix quickly. [Key Tip!] Pouring the hot oil over the aromatics maximizes their fragrance and texture.
   🕒 03:23
9. To the oil-infused aromatics, add 1/2 tbsp sugar, 4 tbsp soy sauce, 2 tbsp vinegar, and 1 tbsp sesame oil. Mix well.
   🕒 04:00
10. Bring water to a boil in a frying pan.
    🕒 05:21
11. Add 2 servings of Chinese noodles to the boiling water and cook for about 5 minutes, stirring occasionally. [Key Tip!] Thick noodles are recommended.
    🕒 05:27
12. Drain the cooked noodles thoroughly in a colander.
    🕒 06:00
13. While the noodles are draining, gently crack 2 eggs into the side of the pot and make poached eggs by carefully gathering the whites.
    🕒 06:32
14. Place the drained noodles in a serving bowl. Lightly add some of the prepared sauce and mix quickly while hot to coat the noodles.
    🕒 07:00
15. Temporarily place the poached egg in a colander.
    🕒 07:37
16. Gently place the poached egg on top of the noodles.
    🕒 07:50
17. Generously sprinkle with scallions (to taste).
    🕒 07:57
18. Also add plenty of the onion from the sauce.
    🕒 08:06
19. Drizzle the remaining sauce over the top as an additional flavor boost.
    🕒 08:13
20. Add chili oil (to taste) and coarsely ground black pepper (to taste), if desired.
    🕒 08:23
21. Mix everything well before enjoying.
    🕒 08:37