PERFECT CHOW MEIN EVERY TIME- Easy Stir Fried Noodles (豉油皇炒面)
soupeduprecipes.com recipe - Breakfast
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 150 g (5.3 oz) of fresh egg noodles or 100 grams (3.5 oz) of dry egg noodles
- 40 g 1.4 oz of bean sprouts
- 40 g 1.4 oz of carrot
- 1/4 a medium size onion about 40 grams / 1.4 oz
- 40 g 1.4 oz of garlic chives
- 1 clove garlic
- A drizzle of olive oil to add to the water
- 1 l water to pre-cook the noodles
- 1-2 tbsp oil to stir fry
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- 1/4 tsp sugar
Instructions
- 1
Bring 1 liter of water to a boil. Add a drizzle of olive oil, then toss in 100 grams of dry egg noodles (or 150 grams of fresh egg noodles).
- 2
Turn off the heat immediately, let the noodles soak in the hot water. Gently loosen up all the noodles with a pair of chopsticks. Dry egg noodles will take about 3-5 minutes; fresh egg noodles will need 2-3 minutes depending on the thickness.
- 3
Take out the noodles and spread them on a rack for at least 10 minutes. The rest of the heat will help to evaporate the excess moisture.
- 4
Cut the noodles into 6 inches long pieces with a pair of scissors.
- 5
Julienne some vegetables. I used 40 grams (1.41 oz) of bean sprouts, 40 grams (1.41 oz) of carrot, 40 grams (1.41 oz) of garlic chives, 1/4 of an onion, and 1 clove of garlic.
- 6
In a sauce bowl, mix 1 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce and 1/4 tsp of sugar.
- 7
Turn the heat to high. Heat your wok until smoking hot. Add 2 tbsp of oil. Swirl the oil around to cover the bottom to create a non-stick layer. Add in the noodles. Use two pairs of chopsticks to fluff the noodles for a couple of minutes.
- 8
Add the vegetables. Pour in the sauce in batches. Stir to combine all the flavor. Turn off the heat and serve the noodles on the plate.