Step 1

Bring a large pot or wok of salted water to a boil.

Step 2

Place noodles in pot and cook for 1 minute; drain thoroughly; transfer to a sheet tray.

Step 3

Toss noodles with 1 tablespoon neutral oil to prevent sticking; spread into a single layer; set aside.

Step 4

Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking.

Step 5

Add 1 tablespoon neutral oil and swirl to coat.

Step 6

Add the shiitake mushrooms, cabbage, carrot and onion; stir-fry for 30 seconds; toss a few times and let the vegetables sit without disturbing until lightly charred on one side; about 20 seconds.

Step 7

Toss and stir; let them sit and char again; repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces; 2 to 5 minutes total.

Step 8

Transfer vegetables to a sheet tray and spread into a single layer.

Step 9

Place the tray of vegetables and the tray of noodles on a heatproof surface, such as on top of your burner grates.

Step 10

Ignite a blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose; about 15 seconds per tray.

Step 11

While using blowtorch, you should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.

Step 12

Toss the noodles and the vegetables with a pair of tongs, and torch again.

Step 13

Wipe out the wok and return to high heat until lightly smoking.

Step 14

Add 1 more tablespoon of neutral oil and swirl to coat.

Step 15

Add the scallions and garlic; stir-fry until fragrant; about 10 seconds.

Step 16

Immediately add the vegetables and noodles to the wok and stir-fry until homogenous.

Step 17

Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.

Step 18

Add sesame oil, white pepper and mung bean sprouts.

Step 19

Toss everything, in the wok, until coated in sauce and the bean sprouts are lightly wilted; about 30 seconds.

Step 20

Add more neutral oil, as necessary, to keep noodles loosened.

Step 21

Transfer to a serving bowl and serve immediately.