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Cantonese Soy Sauce Fried Noodles

This recipe provides instructions for Cantonese soy sauce fried noodles. It calls for Hong Kong style egg noodles, bean sprouts, scallion, soy sauce, sesame oil, sugar, wine, and white pepper. The noodles are boiled and then pan fried to crisp them. Meanwhile, the sauce ingredients are mixed. The fried noodles are added back to the hot wok along with the sauce and bean sprouts. The scallion is added and everything is tossed until the bean sprouts are slightly translucent. The high heat method crisps the noodles and infuses the sauce flavors throughout.

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Clark Rebusquillo
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79 views3 pages

Cantonese Soy Sauce Fried Noodles

This recipe provides instructions for Cantonese soy sauce fried noodles. It calls for Hong Kong style egg noodles, bean sprouts, scallion, soy sauce, sesame oil, sugar, wine, and white pepper. The noodles are boiled and then pan fried to crisp them. Meanwhile, the sauce ingredients are mixed. The fried noodles are added back to the hot wok along with the sauce and bean sprouts. The scallion is added and everything is tossed until the bean sprouts are slightly translucent. The high heat method crisps the noodles and infuses the sauce flavors throughout.

Uploaded by

Clark Rebusquillo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Cantonese Soy Sauce Fried Noodles

Recipe
Ingredients (1 serving)
- 4 oz. Hong Kong Style Egg Noodles
- 1 quart water
- 1
/3 cup Bean sprouts
- 1 Scallion
- ½ teaspoon Soy Sauce
- ¼ teaspoon Sesame oil
- 1
/5 teaspoon Sugar
- ¼ tablespoon Shaoxing wine
- 1
/5 teaspoon White pepper

Procedure
Bring 1 quart of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne
the scallions nice and thin.
Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and
set aside.
Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles,
boil for 2 minutes. Rinse in cold water and drain very well in a colander.
Heat the wok to high and add a tablespoon of vegetable oil to coat the wok (you can
also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer
on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom
layer of the noodles evenly. It should take about 5 minutes for the first side.
Flip the noodles over, add another tablespoon of oil around the perimeter of the wok,
and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one
shot. The goal here is just to get an even crispness and to dry out the noodles during
this cooking stage. Set the noodles aside on a plate.
Heat the wok to high heat. Add a tablespoon of oil and all of the white parts of the
scallion to the pan and cook for about 15 seconds.
Your wok should be slightly smoking, and the oil should be shimmery!
Next, throw the lightly crisped pan-fried noodles into the wok.
Toss them well, breaking up the noodles so they’re not all in one big clump.
Add the soy sauce mixture and toss continuously using a pair of chopsticks, a set of
tongs, or a spatula for a couple minutes. Keep the heat on high.
You’ll see a lovely color change here. That fetching golden brown hue is a sign that
things are all going according to plan…
Now add the bean sprouts! Toss them in and stir.
Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until
you see the bean sprouts just starting to turn transparent.
You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or
they will become limp and soggy. Again, high heat is a key requirement for this soy
sauce pan-fried noodles dish. You can add a little more Shaoxing wine around the rim
of the wok for more wok hay if you like!
And that’s it! Plate up these pan-fried noodles.

Equipment
Stove

Tools
Wok
Colander
Spatula

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