豉油皇炒麵Superior Soy Sauce Fried Noodles

Prep 10 min·Cook 10 min

1. 1You're here
   Step 1.

   Mix the sauce ingredients until the sugar dissolves.

   1½ tbsp Light soy sauce1½ tbsp Dark soy sauce2 tsp Sugar2 tbsp Hot water1 tsp Sesame oil

2. 2
   Step 2.

   Blanch the noodles in a large pot of boiling water for 30 seconds (dried: 1 minute less than the pack says). Drain, rinse under cold water, then shake very dry and loosen with chopsticks.

   250 g Thin egg noodles (fresh, or 3 dried nests)

   1 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   The noodles must be dry before they hit the wok, or they steam and stick. Leave them in a colander for 10 minutes if you can.
3. 3
   Step 3.

   Heat the wok until smoking, add 1 tbsp oil and stir-fry the onion for 1 minute, then the bean sprouts for 30 seconds. Tip out.

   3 tbsp Cooking oil½ Onion, thinly sliced200 g Bean sprouts

   2 minStir-fry
4. 4
   Step 4.

   Add the remaining 2 tbsp oil and the noodles, spread them out and leave for 30 seconds to toast, then toss with chopsticks for 1 minute.

   250 g Thin egg noodles (fresh, or 3 dried nests)3 tbsp Cooking oil

   2 minHigh-heat wok tossing (wok hei)
5. 5
   Step 5.

   Drizzle the sauce around the edge of the wok and toss until the noodles are evenly brown.

   250 g Thin egg noodles (fresh, or 3 dried nests)1½ tbsp Light soy sauce

   High-heat wok tossing (wok hei)
6. 6
   Step 6.

   Return the onion and bean sprouts with the spring onion and yellow chives. Toss for 30 seconds over the highest heat, sprinkle with sesame seeds and serve.

   ½ Onion, thinly sliced200 g Bean sprouts4 stalks Spring onions, 4 cm lengths50 g Yellow chives, 4 cm lengths1 tsp Toasted sesame seeds

   High-heat wok tossing (wok hei)