Soy Sauce Fried Noodles aka Chow Mein
Serving: side dish for 2; main dish for 1
[Recipes]
- 2 patties of dried egg noodles, ~100g
- 2 cups bean sprouts, ~100g
- 6 sprigs chives
- 1 1/2 tbsp cooking oil
- 1/2 tsp cooking wine
- 1/8 tsp salt
- 1 tsp roasted white sesame seeds
[Sauce]
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1/4 tsp salt, or to taste
- 1/4 tsp sugar
- 1/2 tsp sesame oil
- 2 tbsp water
[How to cook]
Cook and loosen the dried noodles in a pot of boiling water until
just cooked. The instructions on the packet suggested boiling noodles for 2
minutes; I removed them a little bit earlier to have them slightly
under-cooked.
When done, immediately drain noodles in a colander and run them
under cold water. Drain dry.
Wash bean sprouts and chives and drain dry. Cut chives into
similar length of sprouts. Mix well ingredients for making sauce, set aside.
Heat half table spoon of oil in wok over medium heat, sauté chives
until fragrant, toss in bean sprouts. Quickly turn and stir, at the same time,
splash in wine on side of wok near sprouts and sprinkle salt while stirring continuously,
completing the whole step in half to one minute.
Dish up bean sprouts before they get wilted, or water will start
to leach from them.
Add one table spoon of oil in wok, toss in noodles. Stir them
constantly to minimize their lumping together or sticking to wok (add some more
oil if required). Swirl in sauce, and stir well with noodles. Then, return bean
sprouts and chives to wok. With the sauce, the noodles may stick to wok easier,
so keep turning quickly, about half minute, until done.
Dish up, sprinkle sesame seeds on top. Serve hot with your
preferred chili sauce if you like a hint of spiciness.
Enjoy!
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