
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Pan- fried noodles go through a two- step tango to reach peak pleasure: first they’re quickly boiled and then they’re thrown into the wok to get their crispiness. It’s in the burning crucible of this wok, endowed with wok hei, that the noodles develop their fragrant satisfying character, commingling under such high temperature with the soy sauce, wine, oil, sugar, and herbs. If anyone asks you which dish embodies Cantonese cooking’s high- wire act, it’s this one.
NOTE: For an added oomph, we recommend using Pearl River Bridge Superior Light Soy Sauce and Pearl River Bridge Superior Dark Soy Sauce for this recipe.
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Ingredients
- 4 tsp.
light soy sauce
- 2 tsp.
dark soy sauce
- 1 tsp.
toasted sesame oil
- 1/2 tsp.
salt
- 1/2 tsp.
sugar
- 1 Tbsp.
Shaoxing wine
- 1/4 tsp.
ground white pepper
- 1 lb.
fresh, thin HK-style egg noodles (we use the Twin Marquis brand)
- 4
scallions, cut into 2" long slices
- 1/4 cup
white onion, thinly sliced
- 3 cups
bean sprouts
Directions
- Step 1MIX the soy sauces, toasted sesame oil, salt, sugar, wine, and white pepper in a small bowl and set aside.
- Step 2BRING a pot of water to a boil and add the noodles. Cook fresh noodles for about 1 minute (or dried for about 2 minutes). Drain, rinse under cold water, drain again very well, and then pat dry with a paper towel.
- Step 3HEAT a wok or large pan over high heat and add 1 tablespoon of neutral oil to coat. Add white parts of the scallion and onion to the pan. Stir fry for about 1 to 2 minutes. Add the noodles to the pan. Add the soy sauce mixture and toss continuously for 2 minutes or until the noodles are golden brown. Add the bean sprouts and the rest of the scallions and toss for 1 to 2 minutes, or until the bean sprouts are slightly transparent but still crunchy.
From The Nom Wah Cookbook by Wilson Tang with Joshua David Stein. Copyright 2020 Wilson Tang. Excerpted by permission of Ecco, an imprint of HarperCollins
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