Soy Sauce Pan Fried Noodles (广式豉油皇炒面)

Method5 steps · about 10 min

1. 1

   Step 1: Bring enough water to blanch the noodles to a boil. Add all 8 oz fresh Hong Kong pan-fry egg noodles and blanch briefly according to their package, about 30 seconds, just until loosened; these noodles are already partly cooked. Drain thoroughly. Shake and toss them in a colander to remove as much water as possible, then reserve all the noodles.

   Uses 8 oz fresh Hong Kong pan-fry egg noodles · Water for blanching noodles, as needed

2. 2

   Step 2: Mix all the light soy sauce (1 tbsp), vegetarian oyster sauce (1 tbsp), dark soy sauce (1 tsp), Shaoxing wine (½ tbsp) and sugar (½ tsp) with the separate 1 tbsp sauce water. Reserve this complete sauce.

   Uses 1 tbsp light soy sauce · 1 tbsp vegetarian oyster sauce · 1 tsp dark soy sauce · ½ tbsp Shaoxing wine · ½ tsp sugar · 1 tbsp water for sauce

3. 3

   Step 3: Heat 2 tbsp of the 3 tbsp peanut oil in a large skillet or wok over high heat until hot. Loosen all the drained noodles from step 1, spread them in the pan and toss with tongs to coat in oil. Cook, stirring and flipping occasionally, about 2–3 minutes until the noodles begin to turn golden and crisp.

   Brown and crisp egg noodles · 3 minUses 2 tbsp peanut oil for the noodles · All fresh egg noodles blanched and thoroughly drained in step 1

4. 4

   Step 4: Lower the heat to medium-low and pour all the complete sauce from step 2 into the fried noodles from step 3. Cook and stir about 2 minutes until the sauce is mostly absorbed and fragrant; avoid scorching it.

   Cook sauce into noodles · 2 minUses All five seasonings and 1 tbsp water mixed in step 2 · All noodles and frying oil from step 3

5. 5

   Step 5: Push the sauced noodles from step 4 to one side of the pan and raise the heat to medium-high. Add the remaining 1 tbsp peanut oil to the cleared side, then all the green onions (4) and bean sprouts (2 cups). Cook and stir these vegetables about 30 seconds, then toss everything together just until the sprouts soften while staying crisp. Serve immediately as 4 portions, either as a simple main dish or alongside other dishes. Drizzle with optional ready chili oil to taste.

   Briefly fry onions and sprouts · 1 minUses All noodles and absorbed sauce from step 4 · Remaining 1 tbsp peanut oil for green onions and sprouts · 4 green onions, cut into 2-inch (5 cm) lengths and quartered lengthwise · 2 cups bean sprouts · Ready chili oil for serving, optional