Cantonese Soy Sauce Pan-Fried Noodles

Method8 steps · about 30 min

1. 1

   Step 1: Bring 2 quarts water to a boil in a separate pot. Rinse all 1½ cups bean sprouts in cold water and drain. Julienne the 2 scallions, keeping whites and greens separate. Mix the 2 tsp soy sauce, 1 tsp dark soy sauce, ½ tsp sesame oil, ¼ tsp salt, ¼ tsp sugar, ½ tbsp Shaoxing wine and ¼ tsp white pepper in a small bowl. Have everything prepared before heating the wok.

   Uses 2 quarts water for boiling noodles · cold water for rinsing sprouts and noodles, as needed · 1½ cups bean sprouts · 2 scallions, julienned, whites and greens separated · 2 teaspoons soy sauce · 1 teaspoon dark soy sauce · ½ teaspoon sesame oil · ¼ teaspoon salt

2. 2

   Step 2: Add all 8 oz fresh pan-frying egg noodles to the boiling water from step 1 and boil for about 1 minute. Rinse well with cold water, then drain very thoroughly in a colander. Keep the prepared sprouts, scallions and sauce ready beside the drained noodles.

   Boil fresh pan-frying noodles · 1 minUses 2 quarts boiling noodle-cooking water · 8 oz fresh thin Hong Kong pan-frying egg noodles · cold water for rinsing sprouts and noodles, as needed

   
3. 3

   Step 3: Use a wok or pan wide enough to spread this batch thinly. Heat it over high heat and coat with the first 1 tbsp vegetable oil. Add all the well-drained noodles from step 2 in a thin, even layer. Tilt the wok to distribute the oil and crisp the underside evenly. Watch closely and turn when the first face is crisp, using about 5 minutes as a guide.

   Check and turn first noodle face · 5 minUses All rinsed and thoroughly drained noodles · First 1 tbsp vegetable oil

   
4. 4

   Step 4: Turn the noodles from step 3, in sections if needed. Add the second 1 tbsp vegetable oil around the perimeter and let this face crisp evenly, watching closely. When both faces are crisp and the noodles have dried out, lift all noodles onto a plate, leaving any oil in the wok.

   Uses Noodles crisped on the first face with wok oil · Second 1 tbsp vegetable oil

5. 5

   Step 5: Reheat the same wok over high heat. Add the final 1 tbsp vegetable oil and all the prepared scallion whites from step 1. Stir-fry for about 15 seconds, until sizzling and fragrant.

   Sizzle scallion whites · 1 minUses Wok with any retained oil after lifting the noodles · Final 1 tbsp vegetable oil · All julienned scallion whites

   
6. 6

   Step 6: Return all the crisped noodles from step 4 to the scallion whites and oil from step 5. Toss and break up any clumps, then pour in all the prepared sauce from step 1. Toss continuously over high heat for a couple of minutes, until the noodles are uniformly golden brown.

   Toss noodles with sauce · 2 minUses All crisped noodles reserved on the plate · Sizzling scallion whites with wok oil · All mixed soy-and-sesame sauce

7. 7

   Step 7: Add all the rinsed bean sprouts and remaining scallion greens from step 1 to the seasoned noodles from step 6. Toss for another 1–2 minutes, checking from 1 minute, until the sprouts begin to look transparent. Continue as needed until the sprouts are thoroughly cooked and hot throughout, while retaining some crunch. If desired, splash a little extra Shaoxing wine around the wok rim.

   Check sprouts in hot noodles · 1 minUses Golden noodles with the full sauce and scallion whites · All rinsed and drained bean sprouts · All julienned scallion greens · a little extra Shaoxing wine around the wok rim, optional

8. 8

   Step 8: Serve all the finished noodles from step 7 immediately as two portions, with optional ready chili oil on the side.

   Uses Finished soy sauce pan-fried noodles with thoroughly cooked sprouts · ready chili oil for serving, optional