Description
The noodles are fried on a pan so both sides are crispy and golden brown, while the inside remains soft with the texture of a slightly chewy, eggy angel hair pasta. It is stir-fried with aromatic sliced green onions and a sauce mixture containing soy, sesame oil, sugar, Shaoxing wine and white pepper.
Ingredients
- 15 ounces, fluid Egg Noodles (Preferably Hong Kong Style)
- 4 Tablespoons Oil, Or More As Needed, For Frying
- 3 stalks Scallions, Thinly Sliced Vertically
- FOR THE SAUCE:
- 4 teaspoons Soy Sauce
- 2 teaspoons Low Sodium Soy Sauce
- 1 teaspoon Sesame Oil
- ½ teaspoons Sugar
- 1 Tablespoon Shaoxing Wine
- 3 dashes White Pepper
Preparation
Boil noodles according to the directions on the package. Drain in a colander and set aside.
Put 3 tablespoons oil on a pan on medium high heat. Spread half the noodles evenly on the pan and fry until bottom is golden brown (around 3–4 minutes), then flip and fry the other side. Add more oil and place noodles on a dish and set aside. Repeat with the rest of the noodles and set aside.
Mix the sauce ingredients together and set aside.
Add 2 teaspoons oil on pan and fry scallions til aromatic and slightly wilted. Cook the noodles and sauce in pan and combine well. Serve immediately.
