CANTONESE SOY SAUCE PAN FRIED NOODLES RECIPES

Steps:

• Bring a large pot of water to a boiling and cook the noodles for 1 minute. During the process, separate the noodles. Transfer the noodles out and drain.
• In a small bowl, mix all the ingredients of the sauce and set aside.
• Add around 2 tablespoon of oil in wok and slow down the fire, fry until the noodles becomes dry and crispy. However this is only optional if you want a real Cantonese flavor. You can skip this to make a regular chow mein recipe. Transfer the noodles out.
• Turn up the fire and add another tablespoon of oil, add onion and the white sections of green onions in.
• Place noodles back, add blanched chive, spring onions and drizzle the sauce. Mix well. Sprinkle some salt if necessary. Serve immediately.

Steps:

• MIX the soy sauces, toasted sesame oil, salt, sugar, wine, and white pepper in a small bowl and set aside. BRING 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. HEAT 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.