Soy Sauce Noodles

Thin egg noodles stir fried until just crisp and then tossed with a sweet and savory soy-based sauce, crunchy bean sprouts, green onions, and carrot.

1 Tablespoon Soy Sauce
2 Teaspoons Razmin Soy Sauce
2 Teaspoons Razmin Sesame Oil
2 Teaspoons Dark Brown Sugar
1 Teaspoon Razmin Sriracha Chilli Sauce Extra Hot
2 Tablespoons Cooking Oil Divided
3 Ounces Thin Egg Noodles 2 Bundles
2 Cloves Garlic Minced
2 Green Onions Sliced into matchsticks, white/light green and darker green parts separated.
1 Medium Carrot Thinly sliced into matchsticks or ribbons.
3 Ounces Bean Sprouts

In a small bowl, whisk together Razmin Soy Sauce, Razmin Sesame oil, sugar, and Razmin Sriracha Chilli Sauce. Set aside.
Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.
In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2-3minutes, without stirring, until bottom turn slightly brown. Flip over as best you can and cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb the flavourful sauce.) Slide noodles onto a plate and set aside temporarily.
Return skillet to medium-high heat with remaining 1 tablespoon oil. Add garlic along with white and light green parts of green onion and quickly sauté (about 30 seconds). Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until softened.
Remove from heat and divide among bowls; serve immediately.