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.
Cantonese chow mein is slightly different from regular chow mein. The crucial step for successful Cantonese chow mein is to fry the noodles firstly in wok until slightly crispy and dry. This helps to remove extra water and make the noodles dry and aromatic (干香).
Cook the noodles shorter than the instruction listed on the bag. Depending on the size of the noodles you are using. If you using Cantonese style chow mein, cook the noodles for 1 minute and separate during boiling.
When cook the noodles in wok, use middle or middle to slow fire to avoid sticky.
When frying the onions, use high fire so there is only aroma but no water released. But slow down the fire as long as the sauce is added.
- 100 g dried egg noodles , thinner ones are better
- 1 cup bean sprouts remove the roots , cut into sections
- 6 blanched chives , cut into sections
- 3 green onions , shredded
- 2 tbsp. cooking oil
- Roasted sesame seeds for garnish
Bring a large pot of water to a boiling and cook the noodles for 1 minute. During the process, separate the noodles. Transfer the noodles out and drain.
In a small bowl, mix all the ingredients of the sauce and set aside.
Add around 1 tablespoon of oil in wok and slow down the fire, fry until the noodles becomes dry and crispy. However this is only optional if you want a real Cantonese flavor. You can skip this to make a regular chow mein recipe. Transfer the noodles out.
Turn up the fire and add another tablespoon of oil, add onion and the white sections of green onions in.
Place noodles back, add blanched chive, spring onions and drizzle the sauce. Mix well. Sprinkle some salt if necessary.