Fried Egg Noodles With Superior Soy 豉油王炒麵

This Cantonese classic often served during yumcha is also one of those easy to prepare standby dishes loved by so many busy mothers in Hong Kong. I learnt this simple but addictively delicious dish from Aunty K during my short stay in Hong Kong.

It is the Cantonese version of our beloved economical fried noodles, serve it with other dishes such as fried wanton or spring rolls to make it a more substantial meal. 

recipe from Aunty K
serves 2 to 3
you'll need;
2 tbs of cooking oil
2 spring onions (white parts only) chopped
A bunch of yellow chives or 4 spring onions cut into 5 cm lengths
1.5 cups of bean sprouts, topped and tailed
3 dried egg noodles, cooked until al dente, drained and refreshed
3 tbs superior light soy
2 tbs dark soy
1 tbs of oyster sauce or mushroom sauce
1 tsp of sesame oil
1 tbs castor sugar
3 tbs of toasted sesame seeds

Prepare the spring onions, sesame seeds, mix soy, oyster sauce, sesame oil and castor sugar in a bowl and set aside.

Cook noodles in a large pot of water until al dente, drain, refresh under running cold water and drain well.

Saute spring onions with a little oil for 10 seconds then add in the noodles and mix well.
a little tip - a pair of chopsticks together with the spatula works magic.

Add bean sprouts and spring onion or chives and mix well.

Pour in the sauce and mix well. Continue to fry for a minute or two r until the vegetables are slightly wilted.

Serve with some chili sauce or Cantonese chili oil on the side.