Cantonese Soy Sauce Fried Noodle - 豉油皇炒麵
Give this vegan Cantonese soy sauce fried noodles a try today! It's made with fresh yellow noodles, simple soy sauce mixes, and delicious vegetables. You'll have a tasty noodle in no time for you and your family.
Servings: 2
Ingredients
- 2 servings fresh yellow noodles see notes
- 1 shallots sliced thinly
- 8 oz mung bean sprouts
- 2 stalks green onions
- a small bunch of Chinese chives about ¼ cup
- cooking oil
- toasted sesame seeds
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon vegan oyster sauce
- 1 teaspoon sugar
Instructions
- Prepare the vegetables: Wash and dry the Chinese chives and green onions. Cut each into sections, 1-inch long and set aside in separate bowls. I separated the white part of the green onions as well.
- To prepare the mung bean sprouts, remove the ends, then clean and rinse the sprouts with water, then drain out the water.
- Prepare the sauce: Mix the soy sauce, dark soy sauce, vegan oyster sauce, and sugar in a bowl until well-combined.
- Next, fill a pot (enough to cook 2 servings of noodles) of water to boil.
- Add the noodles and use a pair of chopsticks or tongs to spread out the noodles. Turn off the heat, and let it sit in the water for a minute.
- Sieve out the noodles to a large plate. Rub the noodles with a splash of oil and allow the noodles to dry and cool down.
- Meanwhile, in a heated non-stick skillet with a teaspoon of oil, stir-fry mung bean sprouts for about 30 seconds. Turn off the heat and transfer the bean sprouts to a bowl.
- Using the same skillet, add in more oil and sauté shallots and the white part of green onions over medium-low heat until the shallots turn translucent. Then, transfer the mixture to a bowl and set it aside.
- Now, heat the skillet again and add about a tablespoon of oil. Add in the noodles and spread the noodles in one layer to cover the bottom of the pan.
- Let the noodles cook for 1-2 minutes before flipping over.
- Once you've flipped the noodles, add the cooked vegetables along with half of the sauce.
- Using a pair of chopsticks toss the noodles to mix in the sauce [It helps to turn the heat to medium-low in this step to allow the moisture from the vegetables to slowly cook the noodles.]
- Then, add the remaining sauce and continue to toss until well-combined.
- Taste and season with more soy sauce if needed. If the noodles appear to be too dry, you may add some vegetable broth or water to cook the noodles further.
- Finally, fold in the Chinese chives, green onions, and cook for another minute while tossing the noodles. Turn off the heat and garnish with sesame seeds. Serve warm.
Video
Notes
- For dried noodles, cook the noodles accordingly but remove them a minute earlier.
- Check out this recipe for homemade vegan oyster sauce.