Ingredients

• 2 tablespoons light soy sauce, divided
• 1 tablespoon dark soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 450 g Hong Kong-style (chow mein) noodles
• 3 tablespoons neutral oil, divided
• 180 g five-spiced tofu, julienned
• 1 bunch (about 85 g) Chinese flowering chives, cut into 2-inch lengths
• 1 small carrot, cut into fine julienne
• 225 g bean sprouts, trimmed
• 3 scallions, cut into fine julienne

Steps

1. Stir together 1 tablespoon light soy sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper in a small bowl; set aside. Loosen the noodles in a large bowl so they separate easily.
2. Heat 1 tablespoon oil in a smoking-hot wok. Add the tofu, spread it into a single layer, and brown without moving for about 30 seconds. Splash in the remaining tablespoon of light soy sauce, toss, add the chives, and stir-fry just until bright green, about 1 minute; transfer to a bowl.
3. Add the remaining 2 tablespoons oil to the wok. Once shimmering, add the noodles and toss constantly to coat, breaking up any clumps, until some strands turn crisp, about 3 minutes. Pour in the soy sauce mixture and continue tossing so the noodles absorb the sauce evenly.
4. Add the bean sprouts and carrot; cook, stirring, until the sprouts start to turn translucent, 1 to 2 minutes. Add the scallions along with the reserved tofu and chives, toss to combine, adjust seasoning, and serve immediately while piping hot.