Cantonese Soy Sauce Pan Fried Noddles

A classic Cantonese dish that is usually found at your local authentic Chinese restaurant. Simple and Tasty!
Serves: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:
1 1/2 cups bean sprouts, rinsed and drained
2 stalks of green onion, Julienned
2 teaspoons soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
½ tablespoon shaoxing wine
¼ teaspoon freshly ground white pepper
8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for “wonton noodles”) or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying
 3 tablespoons oil

Directions:
1. Boil water and cook noodles per cooking instructions on package. Rinse with cold water and set aside.
2. While the noodles are cooking, mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.
3. Heat wok/pan to high and add a tablespoon of oil. Spread the noodles thin on the wok/pan. You want to evenly coat the noodles with oil. Should take 3-5 minutes per side to get crisp. Use chop sticks toss the noodles so everything get crisp.
4. Add the sauce mixture. Make sure to use chop sticks or tongs to toss continuously.
5. Once the noodles is brown, add in the bean sprouts and toss until the bean sprouts start turning transparent. You don't want to overcook the bean sprouts.
6. Add the scallions.
7. Enjoy.

Tips:

- It doesn't matter what flavor you get as long as the noodles look like this.
- I didn't have any shaoxing wine so I used a bit of white cooking wine. Tasted fine to me.
- I also used my frozen cut up green onions but if you want it to look prettier then julienne your green onions - cutting length wise.

Recipe Source