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Cantonese Soy Sauce Pan-Fried Noodles
Ingredients
  • 1 ½ cups bean sprouts
  • 2 scallions
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ½ tablespoon shaoxing rice wine
  • ¼ teaspoon white pepper
  • 8 oz. fresh thin Hong Kong Style Egg Noodles (225g; for pan-frying, not to be mistaken for “wonton noodles,” or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying)
  • 3 tablespoons vegetable oil
Steps
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