Ingredients
4 tsp. light soy sauce
2 tsp. dark soy sauce
1 tsp. toasted sesame oil
1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. Shaoxing wine
1/4 tsp. ground white pepper
1 lb. fresh, thin HK-style egg noodles (we use the Twin Marquis brand)
4 scallions, cut into 2" long slices
1/4 c. white onion, thinly sliced
3 c. bean sprouts
Preparation
Step 1MIX the soy sauces, toasted sesame oil, salt, sugar, wine, and white pepper in a small bowl and set aside.Step 2BRING a pot of water to a boil and add the noodles. Cook fresh noodles for about 1 minute (or dried for about 2 minutes). Drain, rinse under cold water, drain again very well, and then pat dry with a paper towel.Step 3HEAT a wok or large pan over high heat and add 1 tablespoon of neutral oil to coat. Add white parts of the scallion and onion to the pan. Stir fry for about 1 to 2 minutes. Add the noodles to the pan. Add the soy sauce mixture and toss continuously for 2 minutes or until the noodles are golden brown. Add the bean sprouts and the rest of the scallions and toss for 1 to 2 minutes, or until the bean sprouts are slightly transparent but still crunchy.
NOTE: For an added oomph, we recommend using Pearl River Bridge Superior Light Soy Sauce and Pearl River Bridge Superior Dark Soy Sauce for this recipe.
