PAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵
Chinese Pan Fried Supreme Soy Sauce Noodles 豉油皇炒麵 is a delicious noodle dish that pairs perfectly with congee for breakfast! These simple Hong Kong-style egg noodles with fresh scallion greens and mung bean sprouts are umami-packed. This noodle stir fry is a popular dish at Cantonese dim sum restaurants. Now, you can replicate this recipe at home easily!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 bundles of thin Hong Kong style egg noodles
- 1/2 C Fresh Bean Sprouts
- 2 Stalks of Fresh Green Onions, julienne (white and green parts seperated)
- 2 Stalks of Fresh Chives
- 1/4 Medium Fresh White Onion or Yellow Onion, finely sliced or
- 5 Shallots, finely sliced
- 2 Garlic Cloves, minced
- 3 tbsp vegetable oil
- 2 tsp Light soy sauce
- 2 tsp Dark soy sauce
- 2 tsp Oyster sauce
- 1 tbsp Shaoxing wine (Chinese Cooking Wine)
- 1 tsp of Sesame Oil
- 1 tbsp of Brown Sugar
- dash of salt to taste
- dash white pepper
- 2 Chinese mushrooms (sliced after resuscitated in water)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Shredded Carrots
- Cilantro for garnish
Instructions
- 1
Wash bean sprouts and green scallions. Drain well, and pat dry with a kitchen paper towel.
- 2
Julienne the scallions and chives. Separate the white part of the green onions. Set aside.
- 3
Finely chop some green onions for garnish. Set aside.
- 4
Finely chop shallots. Set aside.
- 5
Minced clove of garlic. Set aside.
- 6
Bring a large pot of cold drinking water to a boil. Turn off the stove. Add egg noodles to the hot water. Let it soak for 2-3 minutes. Loosen with a pair of chopsticks.
- 7
Drain well and set aside. Cool down the fresh egg noodles by air drying.
- 8
Add dark soy sauce, light sauce, salt, brown sugar, oyster sauce, sesame oil, Shaoxing wine, and ground white pepper in a small sauce bowl. Mix well and set aside.
- 9
Heat up a dry large wok or large skillet over medium-high heat.
- 10
Add minced garlic, bean sprouts, white parts of green onions and some shallots to the hot wok. Pan fry for quickly until fragrant and remove from the wok. Set aside. Reserve for later.
- 11
Add a few tablespoons of vegetable oil to a large wok over medium-high heat. Use a large skillet or nonstick pan if you do not have a wok.
- 12
Use a wooden pair of chopsticks to test when the heat is hot. Tiny bubbles should form around the utensils once hot.
- 13
Once the wok/pan is ripping hot, spread the noodles in a thin, even layer and stir and flip occasionally for 5 minutes or until golden brown. Reduce heat to low-medium.
- 14
Add remaining bean sprouts, scallion and minced garlic once the noodles get dry, crispy and golden brown.
- 15
Add in the supreme soy sauce mixture.
- 16
Toss frequently with chopsticks until the soy sauce is thoroughly soaked and mixed.
- 17
Turn the stove to medium-high heat.
- 18
Add back previously cooked fragrant wet aromatics (bean sprouts, shallots, chives and garlic) to the soy noodles.
- 19
Toss the stir-fried noodles until all the ingredients are mixed.
- 20
Plate and top with toasted sesame seeds, chives, green onions, cilantro or shredded carrots for colour.
- 21
Serve and enjoy!