Instagram

Instagram

Wednesday, February 6, 2013

Recipe: Stir fried Hong Kong soy sauce noodles

If you have been to Hong Kong, you probably have seen this quite a lot in their Cha Chan Tang.

(source: google)

Hong Kong's soy sauce noodles, a very simple but delicious breakfast that HKers eat every morning. Yes, I envy much! 

So what to do when the craves come? Head to then kitchen then! 


What do you think? Passable? :D :D :D 

Ingredients;
1. Egg noodles
2.. Beansprouts
3. Chives
4. Garlic and onions (chopped finely)
4. Dark soy sauce
Optional - Carrorts, cabbage, black mushrooms, Tau Pok, Pork belly (sliced thinly), sotong balls, crab sticks

Method:
1. Cook the egg noodles in a pot of boiling water, drain noodles and set aside. 
2. Heat 1/2 tablespoon of oil in wok. Toss in chopped garlic and onions and fried till golden brown
3. Toss in pork belly, carrots and mushrooms, stir fried for a few minutes
4. Toss in the vegetables and the rest of the ingredients (except beansprouts and chives), add some water while stirring continuously.
5. Cover and let it cook for 2 minutes 
6. Toss in noodles, stiff them to minimize lumping or sticking of the noodles to the wok
7. Toss is beansprouts and chives finally.
8. Add 2 tablespoons of dark soy sauce and give a quick mix. 
9. Cover and let it cook for about a minute before serving. 


I have a list of optional ingredients because they are obviously not in the actual HK style noodles. I like my meals to be filled with different food, so I added them. :P Feel free to remove them and add your own variety too. You also probably notice that I don't really give quantity of the amount of ingredients to add. Well, I always cook by agaration. So I'm sorry if it's hard to follow. Drop me questions if in doubt ya? :)



Have fun cooking! 
.xoxo. 

PS: The Korean Ginseng Chicken Soup recipe will be up soon! Sorry for the delay! 

2 comments:

  1. Hey Lirong! This + a bowl of pei dan congee is fantastic for breakfast! You could try add a few dashes of light soy sauce into the wok *before* adding water..the sizzle makes the soy sauce more fragrant and the dish has more wok hei =) It's what Dad and I usually do..hehe.

    ReplyDelete
    Replies
    1. And fen chang!! I miss HK so much!!! T.T haha! Really? Thanks! I will try that next time! Hehe!

      Delete