Noodles are a much-loved staple in the everyday life of a Hong Konger – regardless of whether they are soup-based, stir-fried, braised or deep-fried. When it comes to dried egg noodles, one of the best ways to cook them is to stir-fry the blanched noodles with vegetables and really, really good quality dark soy sauce, this being the most important factor that determines the tastefulness of the noodle dish.
- Dried egg noodles: 5 slices (375g)
- Oil: 5 tbsp
- Green chilli padi: 5, sliced finely
- Bean sprouts: 300g
- Light soy sauce: 5 tbsp
- Dark soya sauce: 3 tbsp
- Oyster sauce: 2 tbsp
- Sugar: 1 tsp
- White pepper: to taste
- Chinese chives: 1 stalk, sliced into finger lengths
- Sesame seeds (optional): 2 tbsp
- Blanch noodles quickly in boiling water to soften. Drain and set aside.
- Heat oil in wok. Stir-fry chilli till fragrant.
- Add bean sprouts and leave to cook for 1 min. Mix in noodles.
- Add in the rest of the sauces, sugar and pepper. Stir to mix evenly.
- Add in chives and stir quickly to mix.
- Sprinkle with sesame seeds to garnish. Serve warm with red chilli paste.
- Since the egg noodle is already fragrant on its own, it is therefore not necessary to add other condiments like sesame oil to further enhance its flavour.
5 – 6 persons