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4.84 from 12 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Asian, Cantonese, Chinese
Keyword: 30-minute, Chinesefood, noodles
Servings: 2
Author: woonheng

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.