HK Style Soy Sauce Stir Fry Noodles

Hong Kong Soy Sauce Stir Fry Noodles are a staple in quick eateries or dim sum restaurant. It is a simple stir fry noodle dish with a few veggies. The secret is the crispy noodles with a sweet yet savory soy sauce. Not only is it popular for the flavor but the price is also a winner. It is usually one the cheapest stir fry dishes on a menu. Whether is a quick snack or a sit down dinner, these noods will has anyone at the table wanting seconds and thirds.

 
 
 

HK Style Soy Sauce Stir Fry Noodles

Prep time: 15 minutes | Total time: 15 minutes

Serves: 4

Ingredients:

1 12-ounce package thin Hong Kong egg noodles (photo above)

1/3 cup vegetable oil

3 scallions, halved and cut into 1-inch pieces

1 1-inch piece of ginger, thinly sliced into matchsticks

1 small red bell pepper, thinly sliced into matchsticks

1 small carrot, thinly sliced into matchsticks

2 teaspoons sugar

1/2 teaspoon ground white pepper

1 tablespoon Shao-Xing cooking wine*

3 tablespoons light soy sauce**

2 tablespoons dark soy sauce**

2 teaspoons toasted sesame oil

Sambal oelek or sriracha, for serving

Instructions:

  1. Bring a large saucepan of water to boil over high heat. Once boiling, add the egg noodles and cook until noodles are warmed through, about 2 minutes. Drain well in a colander and rinse under cold water. Shaking excess water out. Set aside.

  2. Heat 2 tablespoons vegetable oil in a non-stick skillet over high heat. Once shimmering, add half the noodles and spread out in a flat layer. Let fry until crispy edges form, about 2 minutes. Flip the noodles over and continue to fry the other side until just golden brown, about 2 minutes more. Transfer to plate and let cool slightly. Add another 2 tablespoons of vegetable oil into the skillet and repeat with remaining noodles.

  3. Add the remaining oil to the skillet over medium heat. Once shimmering, add the scallion and ginger. Gently fry the aromatics until fragrant, about 1 minute. Add the carrots and peppers and cook until carrots have soften slightly, about 2 minutes. Sprinkle the sugar and white pepper. Stir the mixture until vegetables are nicely coated.

  4. Deglaze with Shao-xing wine. Once the wine has mostly evaporated, about 15 seconds. Add the light soy sauce and the dark soy sauce. Bring to a simmer, about 30 seconds. Add the fry noodles and toss until everything is well coated.

  5. Turn off heat and drizzle sesame oil. Serve hot with Sambal oelek on the side. Enjoy.

Cook’s Note

What is shao-xing wine?*

Shaoxing wine is a traditional Chinese wine, fermented from rice. There many varieties but this variety gets it’s name from Shaoxing, China. My favorite of Shao-xing wine is from Shaoshing.

If you need to substitute shao-xing wine , you can use dry sherry or sake.

  • 1 tablespoon shao-xing to 1 tablespoon dry sherry or sake

**Difference between soy sauce.

There are so many difference kinds of soy sauce. Depending on the purpose, it will vary between color, viscosity and taste. The lighter the soy, the more delicate in flavor it is. Light soy sauces are usually for dipping or finishing a dish. Dark soy sauces are for braising or stews. They will add color to the dish and it is often times saltier. My favorite brand of dark soy sauce is from Amoy Gold Label Dark Soy.