Yen Can Cook: Stir Fried Noodles with Soy Sauce
Stir Fried Noodles with Soy Sauce 豉油皇炒面 (“See Yow Wong Chow Meen” in Cantonese) is one of the dishes that I frequently heard from the Hong Kong drama series (TVB drama series to be precise :P) which I’ve been watching since my childhood days. This fried noodles is normally served as breakfast and it can be found in dim sum restaurants or street hawkers.
Usually this type of egg noodles is used for this recipe however I couldn’t get it, the nearest I can get was the flat version.
Ingredients (serve: 3-4)
250gm fresh egg noodles
130gm bean sprouts
2 – 3 Shiitake mushrooms, sliced
½ onion, shredded
Toasted sesame seeds, for garnishing
1 tablespoon soy sauce
1.5 teaspoons dark soy sauce
2 tablespoon water
1 teaspoon sugar
¼ teaspoon salt
½ tablespoon Shaoxing Wine
½ sesame oil
Remark: The classic Stir Fried Noodles with Soy Sauce is usually cooked with Chinese yellow chives (韭黄) but this vegetable is not commonly available in the market, you may substitute with chives.
Step 1: Combine all the ingredients of sauce. Set aside.
Step 2: Blanch the noodles in boiling water according to the package instructions. Rinse in cold water and drain well.
Step 3: Heat oil in a wok over high heat, saute the onion until translucent then add in sliced mushrooms and continue stir fry till the mushrooms soften.
Step 4: Add noodles and bean sprouts, turn up the heat to high. Loosen the noodles by using chopsticks, add the soy sauce mixture (Step 1) and toss continuously for a few minutes until every strand of noodles are evenly coated with the sauce. (Keep the heat on high) When the bean sprouts just starting to turn transparent, season with salt if require and turn off the heat.
Step 5: Sprinkle some sesame seeds and serve.