From J. Kenji López-Alt’s The Wok comes this recipe for Cantonese Superior Soy Sauce Noodles. It’s a classic dim sum dish characterized by its smoky aroma (wok hei) and a mix of textures between the crispy noodles and tender vegetables.
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Serves:
2
Prep time:
15 minutes
Cook time:
15 minutes
Recipe Category
Cuisine
Ingredients
1 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp Shooxing wine
1 tsp roasted sesame oil
1/2 tsp sugar
dash of freshly ground white pepper
8 oz Hong Kong-style parboiled noodles (fresh/chow mein)
kosher salt
3 tbsp vegetable oil
2 oz thinly sliced yellow onion (about 1/2 onion)
4 scallions, cut into 2-inch segments and thinly sliced lengthwise
small bunch Chinese chives or baby leeks, cut into 2-inch sections (optional)
3 oz (about 1 cup) mung bean sprouts, stringy ends torn off
kosher salt and freshly ground white pepper
Instructions
For the Sauce: Combine the soy sauces, white pepper, wine, sesame oil, and sugar in a small bowl and stir until the sugar is dissolved. Set aside.
For the Noodles: Bring 1 quart (1 L) of lightly salted water to a boil. Add the noodles and stir with chopsticks to break them up. Immediately drain through a colander.
Dry the noodles: Spread the noodles on a rimmed baking sheet so they can steam as they cool. Allow to cool until the noodles feel dry to the touch (about 10 minutes).
The First Fry (Crisping): Heat a wok over medium-high heat until lightly smoking. Add 2 tablespoons (30 ml) of oil and swirl to coat.
Add the noodles, using your spatula to gently spread them into a single layer. Let them cook undisturbed for about 1 minute until the bottom starts to crisp.
Carefully flip the noodle cake (you can use the "two-plate method" by sliding it onto a plate and flipping it back into the wok).
Add the remaining 1 tablespoon (15 ml) of oil around the edges and cook the second side until crisp and golden. Transfer the noodles back to the rimmed baking sheet.
Stir-Fry the Vegetables: Wipe out the wok and return to high heat until smoking.
Add a splash of oil and stir-fry the onion, scallion, and Chinese chives (if using) until lightly charred and wilted (about 1 minute).
Transfer the vegetables to the baking sheet with the noodles.
The Final Toss: Reheat the wok over high heat until smoking. Return the noodles and vegetables to the wok.
Add the mung bean sprouts and the sauce mixture, swirling it around the edges of the wok so it sears.
Stir-fry rapidly, using your spatula to break up the noodles and toss them through the sauce.
Cook until the liquid has evaporated and the noodles are evenly coated and charred in spots.
Finish and Serve: Season with salt and white pepper to taste.
Transfer to a serving platter and serve immediately.
Thin, Hong Kong-style pan-fry noodles are ideal. They are often labeled "chow mein" or "thin egg noodles" and are usually parboiled (precooked). If using dry noodles, follow the package instructions to parboil them first, then drain and dry thoroughly.