Soy Sauce Pan Fried Noodles (豉油皇炒面)
Springy noodles seasoned with a flavorful sauce and complemented by crunchy sprouts, these soy sauce pan fried noodles are a simple delight!
Servings: 2 servings
Calories: 481kcal
Ingredients
- 5 oz dried thin egg noodles see note
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon sugar
- ⅛ teaspoon ground white pepper
- 3 tablespoon neutral cooking oil
- 4 stalk scallions cut into slivers, separate the white and green parts
- 3 clove garlic sliced
- 1 cup bean sprouts
- 1 teaspoon sesame oil
Instructions
Parboil the noodles
- Bring plenty of water to a full boil. Add the noodles and leave to cook until they’re slightly undercooked. Transfer them to a colander and rinse under running water. Drain well and set aside.
Mix the sauce
- In a small bowl, mix light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and white pepper. Set aside.
Pan-fry the noodles
- Heat a wok or a skillet until hot, then add 2 tablespoons of oil and swirl it around to cover a large surface (if using non-stick cookware, add oil first then heat up).
- Put in the drained noodles. Use chopsticks to loosen the strands and spread them out. Leave to fry over high heat until the noodles touching the surface become a little stiff. Flip the noodles to crisp the other side. Then transfer them to a plate.
Stir-fry the dish
- Add the remaining 1 tablespoon of oil to the wok. Sizzle the white part of the scallions and garlic until fragrant.
- Stir in the noodles then pour the sauce mixture over. Toss constantly so that each strand is coated with the seasoning.
- Finally, add bean sprouts, the green part of the scallions, and sesame oil. Stir-fry for a further 15 seconds or so. Dish out and serve immediately.
Notes
You may use fresh egg noodles that have thin strands. Some versions are partially cooked. In this case, skip the first step of parboiling the noodles.
Nutrition
Serving: 1serving | Calories: 481kcal | Carbohydrates: 58g | Protein: 15g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1045mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 251IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg
