Cantonese Pan-Fried Noodles
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- 1 1/2 c
- fresh bean sprouts
- green onions white and green parts separated and thinly julienned
- snow peas thinly julienned
- 1 Tbsp
- soy sauce
- 2 tsp
- dark soy sauce
- 1 tsp
- each sesame oil, sugar, and shaoxing wine or dry sherry
- 1/2 tsp
- each salt and white pepper
- 8 oz
- dried rice noodles the thin kind
- 3 Tbsp
- olive oil
1Prepare vegetables. Set aside.
Bring 2 quarts of water to a boil
Mix the soy sauces, sesame oil, sugar, wine, salt, and white pepper together. Set aside.
2Boil the noodles for about 3 minutes. Drain well and rinse in cold water.
3Heat a large non stick skillet or wok to high. Add one tablespoon oil. Spread the noodles in a thin layer (work in batches if needed). Get a light crisp about 4 to 5 minutes on one side then flip adding another tbsp of oil. Once noodles are all lightly crisp transfer to a plate and set aside.
4Add the other tbsp of oil to pan and add the white parts of the green onions and cook about 15 seconds. Add back in the noodles and keep tossing them so they don't stick in a big clump.
5Add soy sauce mixture and keep tossing noodles until they are uniformly golden brown. Add the bean sprouts, peas and green parts of green onions and cook 1 more minute.