Flavorful Cantonese styled Soy Sauce Fried Noodles - 豉油皇炒麵

By WoonHeng · 20 min

Ingredients

Instructions

1. Wash and dry the Chinese chives and green onions, cut them into 1-inch sections, and keep them in separate bowls. Separate the white parts of the green onions.
2. Remove the ends of the mung bean sprouts, rinse them, and drain well.
3. Mix the soy sauce, dark soy sauce, vegan oyster sauce and sugar in a bowl until combined.
4. Bring a pot of water to the boil, enough for 2 servings of noodles.
5. Add the noodles and spread them apart with chopsticks or tongs. Turn off the heat and leave them in the water for 1 minute.
6. Drain the noodles onto a large plate, rub them with a splash of oil, and leave to dry and cool.
7. In a hot non-stick pan with 1 teaspoon of oil, stir-fry the bean sprouts for about 30 seconds, then transfer them to a bowl.
8. In the same pan, add more oil and fry the shallots and white parts of the green onions over medium-low heat until the shallots are translucent. Transfer to a bowl.
9. Reheat the pan, add about 1 tablespoon of oil, and spread the noodles in a single layer. Cook for 1 to 2 minutes before flipping.
10. After flipping, add the cooked vegetables and half the sauce. Toss with chopsticks over medium-low heat so the vegetables' moisture gently cooks the noodles.
11. Add the remaining sauce and toss until well combined.
12. Taste and add more soy sauce if needed. If the noodles look dry, add a little vegetable broth or water and cook a little longer.
13. Fold in the Chinese chives and green onion greens, toss for another minute, then turn off the heat. Garnish with sesame seeds and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

More recipes with

ScallionShallotBean sprout