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
Scale
- 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.