Soy Sauce Fried Noodles Recipes
SOY SAUCE FRIED NOODLES
Make and share this Soy Sauce Fried Noodles recipe from Food.com.
Provided by Danielle LaPointe
Categories Pork
Time 30m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Separate the noodles from each other, and place on a plate. Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2 INCH (5cm) long pieces. Make sure to clean well.
- Fry the garlic on high in the oil until lightly browned and fragrant. Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn't burn. Add the noodles. Keep stirring so they don't stick.
- Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn't stick. Don't add too much that the noodles get clumpy though. Add around 1 teaspoon at a time.
- When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well.
- Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles.
- Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.
Nutrition Facts : Calories 397.9, Fat 32.6, SaturatedFat 5.1, Cholesterol 211.5, Sodium 1443.8, Carbohydrate 17.2, Fiber 2.9, Sugar 8.7, Protein 12
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- Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
- Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
- Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
- Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
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