Soy Sauce Pan Fried Noodles (广式豉油皇炒面) Recipe

Super fast and easy soy sauce pan fried noodles that you can put together in 10 minutes! The noodles are beautifully charred then mixed with a savory sauce, creating a crispy caramelized effect. Top it with an egg and serve it as a quick main dish, or serve it as a side as part of a full-on Chinese dinner! {Vegetarian}

Soy sauce pan fried noodles, or Cantonese Chi You Huang Chao Mian, is a very popular dish because it’s fast to make and tastes great. The thin egg noodles are pan fried until crispy, cooked with a soy sauce based sauce, then tossed with bean sprouts and green onions. The noodles are beautifully browned and very fragrant. It is a dish that people enjoy for a quick lunch or even breakfast, or it’s served as a side in a multi-course meal. 

INGREDIENTS

• ▢1 1/2 cups bean sprouts
• ▢2 scallions
• ▢2 teaspoons soy sauce
• ▢1 teaspoon dark soy sauce
• ▢½ teaspoon sesame oil
• ▢¼ teaspoon salt
• ▢¼ teaspoon sugar
• ▢½ tablespoon shaoxing rice wine
• ▢¼ teaspoon white pepper
• ▢8 oz. fresh thin Hong Kong Style Egg Noodles 
• ▢3 tablespoons vegetable oil

INSTRUCTIONS

• Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
• Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
• Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
• Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
• Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
• After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.
• Plate and serve!