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Add the noodles and use a pair of chopsticks or tongs to spread out the noodles. Turn off the heat, and let it sit in the water for a minute.
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Sieve out the noodles to a large plate. Rub the noodles with a splash of oil and allow the noodles to dry and cool down.
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Meanwhile, in a heated non-stick skillet with a teaspoon of oil, stir-fry mung bean sprouts for about 30 seconds. Turn off the heat and transfer the bean sprouts to a bowl.
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Using the same skillet, add in more oil and sauté shallots and the white part of green onions over medium-low heat until the shallots turn translucent. Then, transfer the mixture to a bowl and set it aside.
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Now, heat the skillet again and add about a tablespoon of oil. Add in the noodles and spread the noodles in one layer to cover the bottom of the pan.
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Let the noodles cook for 1-2 minutes before flipping over.
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Once you’ve flipped the noodles, add the cooked vegetables along with half of the sauce.
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Using a pair of chopsticks toss the noodles to mix in the sauce [It helps to turn the heat to medium-low in this step to allow the moisture from the vegetables to slowly cook the noodles.]
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Then, add the remaining sauce and continue to toss until well-combined.
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Taste and season with more soy sauce if needed. If the noodles appear to be too dry, you may add some vegetable broth or water to cook the noodles further.
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Finally, fold in the Chinese chives, green onions, and cook for another minute while tossing the noodles. Turn off the heat and garnish with sesame seeds. Serve warm.
