Soy Sauce Pan Fried Noodles (广式豉油皇炒面)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
4 servings
-
Calories
208 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Chinese
Soy Sauce Pan Fried Noodles (广式豉油皇炒面)
Description
This recipe prepares Hong Kong-style pan-fried noodles by briefly boiling fresh or dried egg noodles, then tossing them in hot oil to develop crispy, browned edges. The sauce combines multiple soy-based elements and Shaoxing wine with a touch of sugar to produce a balanced savory-sweet glaze that coats the noodles evenly. Lowering the heat allows the sauce to absorb into the noodles gently without burning.
The stir-fry finishes with green onions and bean sprouts added separately to maintain their texture and freshness, giving the dish a mix of soft, crisp, and juicy components. Optional chili oil can be served alongside for spice and flavor adjustment.
This dish is suitable as a standalone main or as a complement to other Cantonese dishes, offering a familiar taste of pan-fried egg noodles with a nuanced sauce and fresh vegetable contrast. The preparation highlights skill in managing heat and timing to achieve the right textural contrasts.
Ingredients
Noodle
- 8 oz Hong Kong pan fry noodles or 6 oz / 170 g dried egg noodles, fresh
Sauce
- 1 tablespoon soy sauce light
- 1 tablespoon vegetarian oyster sauce (or oyster sauce)
- 1 teaspoon dark soy sauce
- 1/2 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
Stir fry
- 3 tablespoons peanut oil (or vegetable oil)
- 4 green onions , chopped into 2” (5 cm) pieces them quartered lengthwise
- 2 cups bean sprout
- Chili oil to serve with (Optional, homemade
Instructions
- Prepare the noodles: Boil the noodles according to the package instructions, 30 seconds for fresh noodles, and drain well. Use your hands to toss the noodles a few times to shake off as much water as you can.
- Make the sauce: Combine the sauce ingredients with 1 tablespoon of water in a small bowl. Stir to mix well and set aside.
- Cook the stir fry: Heat 2 tablespoons of oil in a large skillet over high heat until hot. Toss the noodles a few times to loosen up, then spread into the skillet. Toss the noodles with a pair of tongs to coat with the oil. Continue to cook, stirring and flipping occasionally, until the noodles begin to turn golden and crispy, 2 to 3 minutes.
- Turn to medium-low heat and swirl in the sauce. Cook and stir until the sauce is mostly absorbed, 2 minutes.
- Move the noodles to one side of the pan and turn to medium-high heat. Add the remaining 1 tablespoon of oil, the green onion, and bean sprouts to the other side of the pan. Cook and stir for 30 seconds. Toss everything together until the bean sprouts are softened. Transfer everything to serving plates. Serve hot as a main or side dish. Drizzle with a bit of chili oil if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 208kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 11.8g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 355mg | 15% |
| Potassium | 247mg | 5% |
| Fiber | 1.1g | 4% |
| Sugar | 1.7g | 3% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
