Supreme Soy Sauce Fried Noodles
Cantonese style
EASY 20 MINUTES
• 14 oz Egg Noodles (prefer Hong Kong Style)
• 6 oz bean sprouts
• 3-4 stalks green onion
• 2 tbsp roasted sesame seed (optional)
• 3 thin ginger slices
• 1 tbsp light soy sauce
• ½ tsp sesame oil
• 2 tbsp dark soy sauce
• ½ tsp sugar
1 Remove the white part of the green onion, then section it to about 3 cm pieces and slice it finely.
2 Boil 6 cups of water to cook noodles. Cook noodles to 80% done as per the package instruction. (For example, if the package instruction is to cook noodles for 5 minutes, you can stop cooking at 4 minutes). Rinse cooked noodles in cold water.
3 Add 2 tbsp oil into the noodles, so the noodles don't stick together. Drain it well and put it aside.
4 Heat wok, add 1 tbsp oil then add ginger slices. Cook until it turns golden in color, then add bean sprouts, stir fry. Add 1 tsp cooking wine, stir fry for 1-2 minutes until it’s cooked. Discard ginger slices. Add green onion and stir fry for 1 minute, then put on a plate and set aside.
5 Clean and dry the wok. Heat wok until hot, add 2 tbsp oil.
6 When oil is very hot, add in cooked noodles (make sure noodles are dry). Spread noodles out but don’t stir fry it.
7 Pan fry one side of noodles until golden, add half sauce mixture along the side of the wok, mix well quickly. Toss the noodles to pan fry the other side. Add the rest of the sauce mixture, toss noodles and mix well.
8 Add in bean sprouts and green onion. Toss noodles and mix well. Sprinkle sesame on top of noodles. Dish up and serve well.