Soy Sauce Noodles (Hong Kong Style)
- 1/2 lb fresh Chinese egg noodles (the thin ones are preferred)
- 6 oz mung bean sprouts
- 4 oz Chinese yellow chives (can be substituted with regular chive)
- 2 scallions
- 1.5 tbsp Soy sauce + 1 tbsp dark soy sauce
- 1 tbsp cooking wine
- 2 tsp sugar
- 1/2 tsp sesame oil
- toasted sesame seeds
- salt to taste
. Rinse the bean sprouts, yellow chive, and scallion in cold water. Cut the yellow chives and scallion into 2 inch long segments. Separate out the white parts of scallion and cut again into 1 inch long.
2. Blanched the egg noodles in boiling water for about 20 seconds. If you use the dried noodles extend the time until the noodles are loose but still hard. Be generous with the amount of the water to avoid noodles getting stuck together. Cool the noodles in cold water. Drain off the water on a mesh drainer.
3. To make the stir-fry sauce, combine the soy sauce, cooking wine, sugar, and sesame oil in a bowl. Stir to mix well.
4. Heat up wok, grease the wok with 3 tbsp of cooking oil. Add the white parts of scallions and cook until aromatic, about 30 seconds. Add noodles and turn up the heat to high.
5. Rigorously stir fry the noodles for about 1 minute. Mix in the bean sprouts and the yellow chives. Slowly add the pre-mixed sauce while constantly stir the noodles. Fry for another 1 minute when the bean sprouts are just about to wilt (overcooking will result wilted bean sprouts which is saggy). Add salt if needed. Sprinkle some sesame seeds and plate the noodles.