Cantonese Pan-fried Noodles with Soy Sauce

Ingredients

• 1.5 cup bean sprouts (rinsed and drained)
• 2 scallions (julienned; white and green parts separated)
• 2 tsp soy sauce
• 1 tsp dark soy sauce
• 0.5 tsp sesame oil
• 0.25 tsp salt
• 0.25 tsp sugar
• 0.5 tbsp Shaoxing rice wine
• 0.25 tsp white pepper
• 8 oz fresh thin Hong Kong Style Egg Noodles
• 3 tbsp vegetable oil (divided)

Steps

1. 1

   Bring 2 quarts of water to a boil in a large pot.

2. 2

   Rinse the bean sprouts in cold water and drain well. Julienne the scallions, keeping the white parts and green parts separate.

3. 3

   In a small bowl, mix the soy sauce, dark soy sauce, sesame oil, salt, sugar, Shaoxing rice wine, and white pepper. Set the sauce mixture aside.

4. 4

   Boil the noodles. If using fresh noodles, boil for about 1 minute. If using dried noodles, boil for 2 minutes.

5. 5

   Rinse the boiled noodles in cold water and drain very well in a colander to prevent them from becoming waterlogged.

6. 6

   Heat a wok (or a cast iron or non-stick pan) over high heat and add 1 tablespoon of vegetable oil to coat the surface.

7. 7

   Spread the noodles in a thin, even layer in the wok. Tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. This should take about 5 minutes.

8. 8

   Flip the noodles over. Add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. The goal is to achieve even crispness and dry out the noodles. Set the crisped noodles aside on a plate.

9. 9

   Reheat the wok over high heat. Add the final tablespoon of oil and the white parts of the scallions. Cook for about 15 seconds until fragrant.

10. 10

    Add the noodles back to the wok and toss them well, breaking them up so they are not in a single clump.

11. 11

    Pour the soy sauce mixture over the noodles and toss continuously for a couple of minutes using chopsticks, tongs, or a spatula. Keep the heat on high.

12. 12

    Once the noodles are uniformly golden brown, add the bean sprouts and toss.

13. 13

    Add the remaining green parts of the scallions and toss for another 1 to 2 minutes until the bean sprouts just start to turn transparent but remain crunchy.

14. 14

    Plate the noodles and serve immediately.

Notes

For the best results, ensure the noodles are drained very well after boiling; excess water will prevent them from crisping properly. Using a pair of chopsticks is often the easiest way to toss the noodles and distribute the sauce evenly without breaking them.

Nutrition per serving

• main
• noodles
• Cantonese
• stir-fry
• dim sum
• quick
• lunch