Black pants. Chocolate ice cream. Harrison Barnes. Subarus. What do they all have in common? They are all solid, trusted options. You can’t go wrong with them.
Bet you can’t say that about every dim sum dish though. It’s rare that every steamer and special plate bat homeruns and are perfectly executed. Think about the shrimp dumpling (蝦餃): the wrapper could be too thick or the filling tastes like it lacks freshness or crunch. Or beef balls (牛肉丸): maybe there isn’t much bounce to the meat because the meat is too dense. And don’t get me started about Chinese broccoli with oyster sauce (蠔油芥蘭): we all have our preferences on how well we like our vegetables cooked. The chef’s way is not always the best way.
So what dish will you never regret ordering at dim sum? Cantonese soy sauce noodles (豉油皇炒麵).
The list of ingredients is minimal, the sauce simple. It’s something everyone at your table can agree on and perfect as a side dish to pair with all of the dim sum at lunch.
What’s even better is that you don’t have to wait until your next dim sum lunch to enjoy this when you can make it at home! Execution is easy and you’ll have it ready on the table in minutes.
If you like these Cantonese Soy Sauce Noodles, try my:
Singapore Stir-Fried Noodles (星洲炒米粉)
Drunken Noodles (Pad Kee Mao)
Cantonese Soy Sauce Noodles (豉油皇炒麵)
- Yield: 4 1x
- Category: Chinese
- Method: Stir Fry
Description
What dish will you never regret ordering at dim sum? Cantonese soy sauce noodles (豉油皇炒麵). The list of ingredients is minimal, the sauce simple. Execution is easy and you’ll have it ready on the table in minutes.
Ingredients
- 14 oz. of Hong Kong-style pan-fried noodles
- 1 small white onion, sliced
- 5 sprigs of green onion, cut into 2-inch long batons
- A handful of mung bean sprouts
- 1.5 tablespoons of dark soy sauce
- 1.5 tablespoons of light soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of granulated sugar
- 1 teaspoon of sesame oil
- Neutral-flavored cooking oil
Instructions
- Create the sauce. In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, granulated sugar and sesame oil. Set aside.
- Prepare the noodles. Add the noodles to a small pot of boiling water for 1 minute. Transfer them to a colander and rinse them in cold water. Drizzle a little bit of oil onto the noodles and gently incorporate it in.
- Time to stir fry. Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the white onion and stir fry for 1 minute. Dish up and set aside. Add 2 more tablespoons of oil and transfer the noodles into the pan. Allow the noodles to cook undisturbed for 2 minutes, using chopsticks to loosen them up occasionally. Flip the noodles. Add 2 more tablespoons of oil around the perimeter of the pan and cook the noodles undisturbed for another 2 minutes, separating them with chopsticks occasionally. Turn up the heat up to medium high, flip the noodles again and repeat the cooking process for another 2 minutes until the noodles are dry.
- Almost there. Add the bean sprouts into the pan and cover them with the noodles to cook for 30 to 45 seconds. Add the white onion, green onion and sauce into the pan. Mix, mix, mix until the green onion and bean sprouts have gently cooked down and the sauce has coated all of the ingredients. Serve immediately.
Keywords: Noodles, Stir-Fry, Chinese, Asian, Vegan, Vegetarian
