Pan Fry Noodles with Soy
Recipe by Wilson Tang (Nom Wah Cookbook)
4 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 teaspoon sesame oil
½ teaspoon kosher salt
½ teaspoon granulated sugar
1 tablespoon Shaoxing wine
¼ teaspoon ground white pepper
1 pound thin Hong Kong Style egg noodles (really skinny egg noodles)
4 scallions, julienne (cut into thin stips), light and green parts kept separate
¼ cup chives, 2 inch slices
3 cups bean sprouts
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. 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, chives and toss for 1 to 2 minutes, or until the bean sprouts are slightly transparent but still crunchy.
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