CANTONESE SOY SAUCE PAN-FRIED NOODLES
Chinese and dim sum eateries serve Cantonese Soy Sauce Pan-fried Noodles.
While you’re chowing down on some dim sum, give your ears a little attention. “saw yow wong chow meen” may be the order of the day for some people. You can use these words to describe “Pan-Fried Soy Sauce Noodles”: “Soy Sauce Pan Fried Noodles,” “Soy Sauce Pan Fried Noodles,” and “Soy Sauce Pan Fried Noodles.” That’s a literal translation, as well.
Is it “Supreme Soy Sauce Fried Noodles” or “Supreme Soy Sauce Fried Rice?”
We’ve developed a recipe that replicates the flavor of a restaurant at home.
This dish necessitates the use of a very hot wok. That “Wok Hay” flavor is what you’re aiming for in your cooking.
Before you begin, make sure your pan is hot and avoid cooking these noodles in large quantities. Keep your wok on high heat longer by making tiny batches.
PAN-FRIED NOODLES ARE WHAT?
How to find them, and where to find them?
Pan-fried noodles made in the style of Hong Kong can be purchased in Chinese and Asian supermarkets. You can get them fresh or dried, and they should be yellow in color because they’re egg noodles.
Don’t forget to buy the noodles labeled “Hong Kong Style Pan-Fried Noodles” or “Hong Kong Style Egg Noodles.”
People don’t confuse the “Hong Kong Style Wonton Noodles” on the fresh noodle aisle with the “Hong Kong Style Wonton Noodles,” which are completely different.
What’s the difference between lo mein and pan fried noodles? Pan-fried noodles are thin and crunchy; lo mein noodles are thick and chewy. Lo mein has a softer texture than the pan-fried noodles, which are crispier.
- 225g of fresh thin Hong Kong Style Egg Noodles
- 3 tablespoons of vegetable oil
- 1 1/2 cups of bean sprouts
- 2 scallions
- 2 teaspoons of soy sauce
- 1 teaspoon of dark soy sauce
- ½ teaspoon of sesame oil
- ¼ teaspoon of salt
- ¼ teaspoon of sugar
- ½ tablespoon of shaoxing rice wine
- ¼ teaspoon of white pepper
- Boil the water. Bean sprouts should be rinsed and drained in cold water. Slice the scallions into strips. Gather all of the ingredients for the sauce in a small bowl and set it aside.
- Noodles should be boiled. Boiling fresh noodles for around a minute is recommended. After 2 minutes of boiling, use dried noodles. Use plenty of cold water to thoroughly clean and wring out the sponge.
- Add a tablespoon of oil and bring to high heat before adding the ingredients. To crisp the bottom layer of the noodles, spread the noodles out evenly and tilt the wok in a circular motion. Each side should be completed in around 5 minute intervals.
- To make a new batch of noodles, simply turn them over. The opposite side should be crisped up by adding another tablespoon of oil to the wok’s border. No worries if you can’t flip the noodles in a single gulp! The idea here is to achieve a uniform crispness and to dry out the noodles. Serve yourself a bowl of noodles.
- The wok should be preheated on a high heat. Toss in one tablespoon of oil and the white parts of the onion. Cook for 15 seconds at the most. After that, add the noodles to the skillet and thoroughly toss them to prevent them from sticking together. Soy sauce and water should be added and mixed thoroughly for a few minutes. Don’t let up on the hot air!
- The bean sprouts can be added once they’re golden brown and mixed together. For a final 1 to 2 minutes, until the bean sprouts are just beginning to turn transparent, add in the remaining scallions and toss the mixture. Sprouts should be cooked, but not soft.
- Put the food on a plate and dish it up!