Cantonese-Style Pan-Fried Noodles


12 ounces Hong Kong style egg noodles
8 scallions
2 teaspoons oyster sauce
¼ cup low sodium soy sauce
2 teaspoons sugar
2 teaspoons minced garlic
¼ – ½ teaspoon red pepper flakes
½ teaspoon salt
2 tablespoons + 2 teaspoons toasted sesame oil
2 tablespoons high heat oil (such as canola, vegetable)
1 ½ cups mixed veggies (such as coleslaw style cabbage, shredded carrots, and bean sprouts)


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