Cantonese Soy Sauce Pan Fried Noodles (thewoksoflife)

1 1/2 c bean sprouts
2 scallions
2 t soy sauce
1 t dark soy sauce
1/2 t sesame oil
1/4 t salt
1/4 t sugar
1/2 T shaoxing wine
1/4 t freshly ground white pepper
8 oz fresh thin Hong Kong Style Egg Noodles (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 T oil

Bring 2 qts water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside. Boil the noodles. Fresh noodles should be boiled for about 1 min. For dried noodles, boil for 2 – 3 min. Rinse in cold water and drain very well. Heat the wok to high and add 1 T oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3 – 5 min for the first side. Flip the noodles over and add another T oil around the perimeter of the wok and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. Set aside these noodles on a plate. Heat the wok over high heat. Add 1 T oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mix and toss continuously (don’t stop!) for a couple min using a pair of chopsticks or a set of tongs. Keep the heat on high. After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mix again for another 1 – 2 min until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key requirement for this dish. Plate and serve! Serves 2.

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