Soy Sauce Pan Fried Noodles (豉油皇炒面)
Springy noodles seasoned with a flavorful sauce and complemented by crunchy sprouts, these soy sauce pan fried noodles are a simple delight!
- Prep time
- 4 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz dried thin egg noodles (see note)
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon sugar
- ⅛ teaspoon ground white pepper
- 3 tablespoon neutral cooking oil
- 4 stalk scallions (cut into slivers, separate the white and green parts)
- 3 clove garlic (sliced)
- 1 cup bean sprouts
- 1 teaspoon sesame oil
Instructions
- 1
Parboil the noodles
- 2
Bring plenty of water to a full boil. Add the noodles and leave to cook until they’re slightly undercooked. Transfer them to a colander and rinse under running water. Drain well and set aside.
- 3
Mix the sauce
- 4
In a small bowl, mix light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and white pepper. Set aside.
- 5
Pan-fry the noodles
- 6
Heat a wok or a skillet until hot, then add 2 tablespoons of oil and swirl it around to cover a large surface (if using non-stick cookware, add oil first then heat up).
- 7
Put in the drained noodles. Use chopsticks to loosen the strands and spread them out. Leave to fry over high heat until the noodles touching the surface become a little stiff. Flip the noodles to crisp the other side. Then transfer them to a plate.
- 8
Stir-fry the dish
- 9
Add the remaining 1 tablespoon of oil to the wok. Sizzle the white part of the scallions and garlic until fragrant.
- 10
Stir in the noodles then pour the sauce mixture over. Toss constantly so that each strand is coated with the seasoning.
- 11
Finally, add bean sprouts, the green part of the scallions, and sesame oil. Stir-fry for a further 15 seconds or so. Dish out and serve immediately.