8 ounces rice noodles
1 1/2 tablespoons oil
1 to 2 stalks green garlic, trimmed and sliced very thin, including green parts
2 tablespoons light soy sauce
2 teaspoons sweet soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
1 bunch spring onion leaves, chopped
1 teaspoon ground white pepper
Cook noodle as per package instructions and set aside. Heat oil in the large wok over the medium-high heat. Sauté green garlic until aromatic, being careful not to burn it.
Add noodles and toss a few times. Add light soy sauce, sweet soy sauce, rice wine vinegar, and sugar. Stir fry for about 2 minutes until the noodles are brown. Turn off the heat, add chopped spring onion leaves and white pepper, and give it a quick stir. Serve immediately.
Adapted from tesathome.com