Immerse yourself in the essence of Cantonese cuisine by mastering the Cantonese pan-seared soy noodles at home! Known affectionately in dim sum parlors as “see yow wong chow meen,” these noodles pay tribute to their deep soy foundation. Often the showstopper of any feast, there’s a reason they’ve garnered such adoration. With our guide, you can effortlessly recreate this delicacy in your very own kitchen.
The Wok’s Magic Touch
The secret behind this dish’s unique taste and texture is the intensely hot wok. Capturing the essence of “Wok Hay,” that unmistakably smoky aroma and flavor, requires the wok to be sizzling. A pro tip: always prepare this dish in smaller quantities to maintain the wok’s soaring temperature.
Noodle Game
Hong Kong style pan-fried noodles are the stars of this dish. These vibrant yellow egg noodles can be sourced from most Asian grocery stores, either fresh or dried. Always opt for those labeled “Hong Kong Style Pan-Fried Noodles” or “Hong Kong Style Egg Noodles.” Beware of their close cousin – the “Hong Kong Style Wonton Noodles,” which belong to a different culinary tale. A key distinction to remember: pan-fried noodles are crispier and thinner than the softer, thicker lo mein noodles.
Satisfy your vegetarian cravings with this dish, as it’s completely plant-based yet packed with flavor.
Ingredients
- 1 1/2 cups bean sprouts
- 2 scallions
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ½ tablespoon shaoxing rice wine
- ¼ teaspoon white pepper
- 8 oz. fresh thin Hong Kong Style Egg Noodles (225g; for pan-frying; not the “wonton noodles” variant) or 3 small bundles of dried equivalent
- 3 tablespoons vegetable oil
Steps to Savor
- Begin by boiling 2 quarts of water. Freshen up the bean sprouts with a cold rinse, drain, and then finely slice the scallions. Mix together the soy sauces, sesame oil, salt, sugar, wine, and white pepper; set this aside for later.
- Dive the noodles into the boiling water: a minute for fresh ones, and two for dried. Once done, cool them under cold water and drain thoroughly.
- Let your wok radiate heat and glaze it with a tablespoon of oil. Spread the noodles uniformly, ensuring they crisp evenly. This should take about 5 minutes per side. Set them aside once crisped.
- Reheat the wok and introduce a tablespoon of oil and the white scallion bits. After about 15 seconds, welcome the noodles back, separating them and mixing well. The prepared soy sauce mixture joins next. Keep the flames roaring!
- Once the noodles don a golden shade, incorporate the bean sprouts. Toss for another couple of minutes, aiming for a slightly translucent, yet crunchy bean sprout texture.
- Serve it hot, and let the compliments flow!
A Final Note: The real beauty of this dish lies in the crispy noodles drenched in the deep flavors of the soy mixture. So, the next time you’re in the mood for an authentic Cantonese treat, you know what to whip up! Enjoy every bite.