Soy Sauce Pan Fried Noodles (豉油皇炒面)
User Reviews
5
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Prep Time
4 mins
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Cook Time
8 mins
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Total Time
12 mins
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Servings
2 servings
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Calories
481 kcal
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Course
Main Course
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Cuisine
Chinese
Soy Sauce Pan Fried Noodles (豉油皇炒面)
Description
This recipe uses dried thin egg noodles that are parboiled until slightly undercooked, then rinsed and thoroughly drained. This preparation allows the noodles to fry crisp in a hot wok with oil. The sauce combines light and dark soy sauces, Shaoxing rice wine, sugar, and white pepper for a savory and mildly sweet profile that complements the noodles without overpowering them.
Garlic and scallion whites are briefly stir-fried to release fragrance before the noodles and sauce are combined. Bean sprouts add crunch and freshness to the finished dish, while sesame oil provides a final nutty aroma. The pan-frying technique gives a slight chew and crisp edges to the noodles, distinguishing them from boiled noodles.
Fresh or pre-cooked egg noodles can be used; skip the parboil step if they are fresh and already partially cooked. Serve this dish hot as a main or alongside other Chinese dishes for a balanced meal.
Ingredients
- 5 oz egg noodles see note, dried thin
- 1 tablespoon soy sauce light
- ½ tablespoon dark soy sauce
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon sugar
- ⅛ teaspoon ground white pepper
- 3 tablespoon neutral cooking oil
- 4 talk scallions cut into slivers, separate the white and green parts
- 3 clove garlic sliced
- 1 cup bean sprout
- 1 teaspoon sesame oil
Instructions
Parboil the noodles
- Bring plenty of water to a full boil. Add the noodles and leave to cook until they’re slightly undercooked. Transfer them to a colander and rinse under running water. Drain well and set aside.
Mix the sauce
- In a small bowl, mix light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and white pepper. Set aside.
Pan-fry the noodles
- Heat a wok or a skillet until hot, then add 2 tablespoons of oil and swirl it around to cover a large surface (if using non-stick cookware, add oil first then heat up).
- Put in the drained noodles. Use chopsticks to loosen the strands and spread them out. Leave to fry over high heat until the noodles touching the surface become a little stiff. Flip the noodles to crisp the other side. Then transfer them to a plate.
Stir-fry the dish
- Add the remaining 1 tablespoon of oil to the wok. Sizzle the white part of the scallions and garlic until fragrant.
- Stir in the noodles then pour the sauce mixture over. Toss constantly so that each strand is coated with the seasoning.
- Finally, add bean sprouts, the green part of the scallions, and sesame oil. Stir-fry for a further 15 seconds or so. Dish out and serve immediately.
Notes
- If using fresh egg noodles that are partially cooked, omit the parboiling step to preserve texture.
- Dried thin egg noodles are preferable for achieving the desired pan-fried crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 481kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 1045mg | 44% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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