With thanks to the brilliant Nigel Slater who adds this tip:
Chop and prep everything before you start cooking.
spring onions 6
garlic 3 cloves
spring greens 175g
groundnut oil 2 tbsp
fresh egg noodles 150g
mild chilli sauce 1 tbsp
dark soy sauce 3 tsp
fresh coriander leaves from 4 or 5 sprigs
Chop the spring onions (white and the lower part of the green stalk) into thin rounds. Peel and finely chop the garlic. Snap off the leaves of the spring greens, pile them on top of one another, roll them up, then shred them into finger-width ribbons.
Heat a wok over a high heat. Pour in the oil, swirl it round the pan, then, as it shimmers and starts to smoke, add the chopped spring onions and garlic. Move them quickly round the pan for a minute or two till they start to soften and colour then add the noodles. As the noodles cook, drop in the shredded greens and stir or toss them around the pan as they cook for 2 minutes.
Stir in the chilli sauce and soy, add the coriander leaves and continue cooking for a minute or so till all is soft, glossy and sizzling.