CANTONESE SOY SAUCE PAN-FRIED NOODLES
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
387 kcal
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Course
Main Course
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Cuisine
Chinese
CANTONESE SOY SAUCE PAN-FRIED NOODLES
Description
This recipe begins by boiling thin Hong Kong-style egg noodles until just cooked, then plunging them into cold water and draining thoroughly. The noodles are pan-fried in a hot wok with oil, spread thinly to crisp the bottom layer evenly over about five minutes, then flipped and oiled again to crisp the other side. This method creates a pleasing contrast between soft noodle interiors and crispy exteriors.
An aromatic sauce made from a blend of light and dark soy sauces, sesame oil, Shaoxing rice wine, and seasonings is prepared separately and added to the cooked vegetables and noodles. The addition of fresh bean sprouts and julienned scallions at the end gives the dish a refreshing crunch and a slight natural sweetness that balances the savory sauce.
The pan-fried noodles serve as a flavorful side or main dish, often enjoyed in Cantonese cuisine. Consistent stirring and even heating are key to achieving the desired crispness without burning the noodles.
Ingredients
- 1 1/2 cups bean sprout
- 2 scallions
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon white pepper
- 8 oz. egg noodles 225g; for pan-frying, not to be mistaken for “wonton noodles, ” or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying, fresh, thin, Hong Kong style
- 3 tablespoons vegetable oil
Instructions
- Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. 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.
- Heat the wok over high heat and add a tablespoon of 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 over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
- After the noodles are uniformly golden brown, add the bean sprouts and toss. 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.
- Plate and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 33mg | 11% |
| Sodium | 723mg | 30% |
| Potassium | 192mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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