Cantonese Soy Sauce Pan Fried Noodles
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
5
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Calories
122 kcal
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Course
Side Dish, Main Course, Breakfast
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Cuisine
Chinese
Cantonese Soy Sauce Pan Fried Noodles
Description
This recipe uses dried Cantonese egg noodles boiled briefly until just softened but not overcooked, then rinsed and drained to halt cooking and prevent sticking. Bean sprouts and green onions are stir-fried quickly in vegetable oil to keep their texture before being set aside.
A sauce mixture containing sesame oil, light and dark soy sauce, and brown sugar is prepared and combined with the noodles during high-heat stir frying. This coats the noodles evenly with a glossy, slightly sweet and salty sauce. Adding the green onions and bean sprouts back into the pan at the end completes the dish with freshness and crunch.
Using a non-stick pan and ensuring noodles are well-drained minimizes sticking and allows for even frying with minimal oil. Cooking the bean sprouts briefly retains their crispness. The resulting dish is well-suited as a main or side dish with a clean soy flavor accented by the combination of dark soy's richness and brown sugar's sweetness.
Ingredients
- 4 dried noodles 5.3 oz, if the noodle is small one can use 5 of them instead, Cantonese style
- 2 cups bean sprouts 14 oz
- 4 ticks green onion (1 oz, use 2 big or 4 small)
- 3 tablespoons vegetable oil
Sauce Mixture:
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1.5 tablespoons dark soy sauce
- 1 teaspoon brown sugar
Instructions
- Pour 5 cups of water into the pot and turn on medium small fire until the water boils. Add 4 dried Cantonese noodles (5.3 oz). Cook for 2-3 minutes until it is soft. Then, drain & rinse the noodles and set a side.
- Meanwhile, cut 4 sticks of green onion (1 oz) into strips.
- Next, add 1 tablespoon vegetable oil into a non-stick pan and turn on the fire high. Then, add 2 cups of sprout beans (14 oz), stir fry for 1-2 minutes, and set it aside.
- In a small container, add 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1.5 tablespoon dark soy sauce, 1 teaspoon brown sugar and mix it well.
- Pour 2 tablespoons vegetable oil into a non-stick pan, turn on medium high fire and add noodles and sauce mixture from step 4. Then, stir fry for a couple minutes.
- After that, add green onion, sprout beans and stir fry a little bit.
Notes
- Boil the noodles just enough to soften without overcooking, then rinse under cold water and drain well.
- Use fresh or dried Cantonese egg noodles, adjusting quantity based on size.
- Stir fry bean sprouts briefly to maintain their texture and avoid overcooking.
- Cook noodles and sauce in a non-stick pan with minimal oil to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 5g | |
| Calories | 122kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Sodium | 708mg | 30% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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