Cheap, delicious and goes with chicken, duck, pork, tofu or beef!
- 400g Fresh Thin Egg Noodles (like a Chow Mein Noodle)
- 2-3 Spring Onions/Scallion
- 2 Cups Bean Sprouts, Rinsed
- 4 Tablespoons Soy Sauce
- 1 Teaspoon Grated Ginger (optional)
- ½ Teaspoon Grated Garlic (optional)
- ⅓ Teaspoon shaved Palm Sugar (or otherwise standard sugar)
- 1 Tablespoon Shaoxing Wine (Chinese Cooking Wine)
- A good Pinch of Sea Salt
- 3 Tablespoons Coconut or Vegetable Oil
- Coconut or Vegetable Oil Spray
- 1 Teaspoon Sesame Oil
- Sesame Seeds
- Sriracha or Chili Sauce
Additional (if desired)
- BBQ Pork, Sliced
- Deep Fried Tofu
- Soy Chicken, Sliced
- BBQ or Roast Duck, Sliced
- Cooked Prawns, peeled
What You’ll need
- 1 Large Wok
- A Sharp Knife
Mix the soy sauce, sugar, wine, garlic and ginger in a bowl.
Wash and drain the bean sprouts, then slice the shallots by one of the below methods with a sharp knife;
- EASY WAY - slice the spring onions on an angle so to get long thin oval shaped pieces
- BEST WAY - Julienne by cutting into 2inch long pieces, then slice down the centre, lay each piece flat on the board then slice thinly lengthways,
Fill your wok with water and bring to a rapid boil. Add the noodles and cook for 1 minute then drain and run under cold water to stop them cooking. Drain well.
Empty the water, dry the wok and return to a high heat.
Once the wok is smoking, add the oil, wait 10-15 seconds for the oil to heat up then gently add the noodles and stir ensuring they are all coated in the oil. Spread the noodles out so as much of the noodles are contacting the wok then leave for 1 minute, stir and repeat 3-4 times.
Add the sauce mixture and stir well to distribute and coat all the noodles.
Throw in any meat you are adding, the bean sprouts and 90% of the spring onions. Cook for 1 minute to warm the meat through.
Remove from heat, sprinkle the remaining spring onions and sesame seeds over the top and serve with a side of hot sauce.
© Tim Elwin 2017