Cantonese pan fried soy sauce noodles is the best to go with congee and cheung fun for breakfast. Easy and quick Chinese breakfast or brunch can be done around 15 minutes! Hope you enjoy this simple soy sauce noodles recipe.
What is Cantonese soy sauce pan fried noodles (豉油皇炒麵)?
Cantonese soy sauce noodles is a very common dish in southern part of China. People live in southern part of China, especially in Canton area they like to eat them with congee and cheung fun for breakfast.
In addition, it is very popular among Chinese and many people love them because of the simple ingredients. I remember I had soy sauce noodles all the time for breakfast or lunch when I lived in Hong Kong and Macau.
What are the ingredients in soy sauce stir fried noodles?
Soy sauce stir fried noodles is very simple. And, it doesn’t have any meats. Normally, people use Cantonese style egg noodles that are small and thin either fresh or dried one, sprout beans, green onion and soy sauce.
In this soy sauce noodles recipe, I used dried Cantonese egg noodles because it is easier to find it in our area.
How to cook Cantonese egg noodles ?
First of all, you need boil the noodles either you use fresh or dried cantonese egg noodles. If you use fresh one, boil them and rinse under cold water in order to remove alkaline stuff and drain them very well.
Then, I suggest to use a non-stick pan to stir fried because it uses less oil and healthier.
Cooking tips for how to make soy sauce noodles (豉油皇炒麵):
- Boil and rinse noodles under cold water
- Drain the noodles very well
- Use a non-stick pan to stir fried, so you can use less oil and the noodles won’t stick on a pan
- stir fried sprout beans a little bit, don’t over cook them
FAQs:
Can I use other noodles like spaghetti?
Yes, you can. However, the texture is different. The dish will be slightly different from the traditional Cantonese soy sauce noodles.
What is dark soy sauce?
Dark soy sauce is a darker colored soy sauce mainly used for adding color and flavor to dishes. It is richer, slightly thicker and less salty than other regular soy sauce.
Why boil the noodles?
The purpose of boiling the noodles is to loosen up and soften the noodles, so it is easier for stir fry. If you use fresh noodles, it helps to remove alkaline stuff from the noodles.
Instructions for how to make soy sauce noodles :
1. Boil water in a pot and add noodles in it. Cook for 2-3 minutes until it is soft
2. Drain the noodles and set a side
3. Add 1 tablespoon of oil into non-stick pan turn on fire to high. Then, add 2 cups of sprout beans stir fried for 1-2 minuets, and set it a side.
4. In a small container, add 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 1.5 tablespoon of dark soy sauce, 1 teaspoon of brown sugar and mix it
5. Add 2 tablespoons of oil into non-stick pan turn on fire medium high add noodles and the mixture from step 4. Then, keep stir fried for couple minutes.
6. Add green onion, sprout beans and stir fried again.
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Cantonese Soy Sauce Pan Fried Noodles
Ingredients
- 4 Cantonese style dried noodles
- 2 cups Sprout beans
- 4 sticks Green onion
- 3 tablespoons Vegetable Oil
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 1.5 tablespoons Dark soy sauce
- 1 teaspoon Brown sugar
Instructions
- Boil water in a pot and add noodles in it. Cook for 2-3 minutes until it is soft
- Drain the noodles and set a side
- Add 1 tablespoon of oil into non stick pan turn on fire to high add sprout beans stir fried for 1-2 minuets then set it a side
- In a small container, Sesame oil, soy sauce, dark soy sauce, brown sugar and mix it
- Add 2 tablespoons of oil into non stick pan turn on fire medium high add noodles and the mixture of soy sauce from step 4 then keep stir fried for couple minutes
- Add green onion, Sprout beans and stir fried again. Enjoy!
Notes
Cooking tips for how to make soy sauce noodles (豉油皇炒麵):
- Boil and rinse noodles under cold water
- Drain the noodles very well
- Use a non-stick pan to stir fried, so you can use less oil and the noodles won't stick on a pan
- stir fried sprout beans a little bit, don't over cook them