Soy Sauce Pan Fried Noodles
A delicious and authentic noodles and dumplings recipe for Soy Sauce Pan Fried Noodles, prepared with traditional seasonings and techniques.
Ingredients
- • 8 oz fresh Hong Kong pan fry noodles ((or 6 oz / 170 g dried egg noodles))
- • 1 tablespoon light soy sauce
- • 1 tablespoon vegetarian oyster sauce ((or oyster sauce))
- • 1 teaspoon dark soy sauce
- • 1/2 tablespoon Shaoxing wine
- • 1/2 teaspoon sugar
- • 3 tablespoons peanut oil ((or vegetable oil))
- • 4 spring onions (chopped into 2” (5 cm) pieces them quartered lengthwise)
- • 2 cups bean sprouts
- • Homemade chilli oil (to serve with (Optional))
Preparation Steps
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 frying pan over high heat until hot. Toss the noodles a few times to loosen up, then spread into the frying pan. 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 spring onions, 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 chilli oil if desired.