Stir-fried rice noodles

Store and prepare the fresh noodles as labeled, separating gently and preheating if required. Shred the cucumber, separate and slice scallion whites and greens, crush the garlic and cut cooked gluten into pieces. Beat the egg.

Add washed sprouts to boiling water; once it returns to a boil, set a 1 min reminder. Once hot through, lift out and drain; they will be cooked again in the wok.

Warm about one third of the oil over medium heat. Add the egg and gently push into fully set curds, then transfer to a clean bowl. Wash raw-egg utensils before using them with cooked food.

Add the remaining oil and fry scallion whites and garlic until fragrant. Add the noodles and dark soy sauce, lifting and turning gently. Work in batches if crowded instead of breaking the noodles with force.

Add the cooked gluten, light soy sauce, sprouts, cucumber and cooked egg. Toss until everything is hot through and the noodles are tender without hard centers. Add scallion greens, toss and serve; noodle color alone does not establish doneness.