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Cantonese Soy Sauce Egg Noodles

Cantonese Soy Sauce Egg Noodles

Cantonese Soy Sauce Egg noodles are one of the most easy and delicious noodle recipes on earth.

Great as a side dish or can easily star as the lead for any meal. The noodles are fried on a pan so both sides are crispy and golden brown, while the inside remains soft with the texture of a slightly chewy, eggy angel hair pasta. It is stir-fried with aromatic sliced green onions and a sauce mixture containing soy, sesame oil, sugar, Shaoxing wine and white pepper. The dish has a nice balance with two contrasting textures of crispy and soft, so your mouth never gets bored.

Do mouths get bored? Sounded like a weird thing to say. But you know what I mean.

Scroll to the end of this post for a printable recipe.

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Look how beautiful these noodles are.

They are so easy to make you wouldn’t think they could be so addictive, but it’s one of those dishes that you take a bite of, and then another bite, and another until the next thing you know you finished the plate.

This recipe is only cooked with scallions to flavor the noodles, but other variations have seafood, meat and/or veggies. I’ll make those on my site later, but this is what you need to make if you have limited ingredients and want something delicious fast.

I always think that this recipe is the Chinese version of the Italian Pasta Cacio e Pepe, not because of the similar ingredients but because they are two very well loved, simple pasta recipes. Pasta cacio e pepe is oil, pepper and cheese. Soy sauce noodles are soy and scallions. These are all everyday ingredients people have on hand for quick and easy meals.

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These egg noodles come fresh in the refrigerated section of well stocked supermarkets or almost all Asian supermarkets. They also come as dry packaged noodles in case you can’t find them fresh. Cook them according to the instructions on the package.

I recommend buying egg noodles that say ‘Hong Kong style’ because it’s the texture/consistency that most closely resembles what we order at Cantonese restaurants. But if you can’t find them, any Asian style egg noodles will work with this recipe.

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Cantonese Soy Sauce Egg Noodles

serves 4

Ingredients:

  • 15 oz. package of egg noodles (preferably Hong Kong style)
  • 3 scallions, thinly sliced vertically
  • oil for pan frying

Sauce Ingredients:

  • 4 tsp. soy sauce
  • 2 tsp. low sodium soy sauce
  • 1 tsp. sesame oil
  • 1/2 tsp. sugar
  • 1 Tbsp. Shaoxing wine
  • few dashes of white pepper

Instructions:

  1. Boil the noodles according to the directions on the package. Drain in a colander and set aside.
  2. Put 3 Tbsp. of oil on a pan on medium high heat. Spread half the noodles evenly on the pan and fry until bottom is golden brown (around 3-4 minutes), then flip and fry the other side. Add more oil and place noodles on a dish and set aside. Repeat with the rest of the noodles and set aside.
  3. Add two tsp. of oil on pan and fry scallions til aromatic and slightly wilted. Put the noodles and sauce in pan and combine well. Serve immediately.

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Instructions with Photos:

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Boil the noodles according to the directions on the package.

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Drain in a colander and set aside.

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Put 3 Tbsp. of oil on a pan on medium high heat. Spread half the noodles evenly on the pan and fry until bottom is golden brown (around 3-4 minutes),

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then flip and fry the other side. Add more oil and place noodles on a dish and set aside. Repeat with the rest of the noodles and set aside.

I said ‘set aside’ too many times.

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Add two tsp. of oil on pan and fry scallions til aromatic and slightly wilted.

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Put the noodles in pan and combine well.

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Add sauce and mix everything up.

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Serve immediately.

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pin template 2

Cantonese Soy Sauce Egg Noodles

June 12, 2017
: 4
: Easy

The noodles are fried on a pan so both sides are crispy and golden brown, while the inside remains soft with the texture of a slightly chewy, eggy angel hair pasta. It is stir-fried with aromatic sliced green onions and a sauce mixture containing soy, sesame oil, sugar, Shaoxing wine and white pepper.

By:

Ingredients
  • 15 ounces, fluid Egg Noodles (Preferably Hong Kong Style)
  • 4 Tablespoons Oil, Or More As Needed, For Frying
  • 3 stalks Scallions, Thinly Sliced Vertically
  • FOR THE SAUCE:
  • 4 teaspoons Soy Sauce
  • 2 teaspoons Low Sodium Soy Sauce
  • 1 teaspoon Sesame Oil
  • ½ teaspoons Sugar
  • 1 Tablespoon Shaoxing Wine
  • 3 dashes White Pepper
Directions
  • Step 1 Boil noodles according to the directions on the package. Drain in a colander and set aside.
  • Step 2 Put 3 tablespoons oil on a pan on medium high heat. Spread half the noodles evenly on the pan and fry until bottom is golden brown (around 3–4 minutes), then flip and fry the other side. Add more oil and place noodles on a dish and set aside. Repeat with the rest of the noodles and set aside.
  • Step 3 Mix the sauce ingredients together and set aside.
  • Step 4 Add 2 teaspoons oil on pan and fry scallions til aromatic and slightly wilted. Cook the noodles and sauce in pan and combine well. Serve immediately.



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