Soy sauce pan- fried noodles or soy sauce chow mein is a famous Cantonese chow mein dish, enjoying a high popularity especially for breakfast time inside China.
Well, this is one of my favorite Cantonese dishes in addition to shrimp dumpling, char Sui bao etc. In Chinese languages, this chow mein recipe is named as “豉油王炒麵”, which literally means pan-fried noodles with premium soy sauces. Usually Hong Kong style thin noodles are called as the main ingredient. And premium soy sauces are responsible for all flavors. If you love this kind of fried noodles, try beef chow fun, which rice noodles are called instead of egg noodles.
I am alone when I stir fry this favorite soy sauce fried noodle, because my husband does not show his interests about this dish. So it would be a little bit hard for me to take pictures of every step. But here are some tips for cooking this perfectly.
1. Cook the noodles shorter than the instruction listed on the bag. Depending on the size of the noodles you are using, I would recommend 1 minute to 2 minutes cooking time for the noodles firstly. But if you want a softened taste at the end, do as instruction told.
2. Use chop stickers to pick the noodles up, loose them and repeat this process, otherwise the noodles might be broken.
3. Heat your pan and oil really hot before adding noodles for frying and be quick during the process since if you slow down, the noodles might be sticky to the pan.
- Around 100g dried egg noodles (thinner ones are better)
- 1 cup bean sprouts remove the roots and cut into sections
- 6 chives cut into sections
- 1 green onion, shredded
- 1 and ½ tablespoon cooking oil
- Pinch of salt; for chive and bean sprouts
- Roasted sesame seeds for garnish
- Bring some water in a large pot to a boiling and then cook the dried noodles until just cooked or slightly under-cooked depending on how chewy you want the final noodles to be. Loose and separate them.
- Transfer out and rinse the noodles under cold water immediately. Drain and set aside.
- In a small bowl, mix all the ingredients of the sauce and set aside.
- Heat up around ½ tablespoon of oil in pan, stir fry chive and bean sprouts with pinch of salt until fragrant and soft. Move all the content out.
- Heat up around 1 tablespoon of oil in pan on high fire. Add noodles in. Use chop stickers to pick some up, loosen them and repeat the process for around 1 to 2 minutes. Swirl in the sauce. Mix well with the noodles.
- Transfer to serving plates, garnish sesame seeds and green onions. Serve directly or with any chili sauce you prefer.