Soy Sauce Pan-Fried Noodles

also called si yau wong chau min · 豉油皇炒麵 · soy sauce pan fried noodles · soy sauce chow mein · king soy sauce noodles · soy sauce fried noodles

The table

A home burner will not scorch these. Dry the noodles hard and fry them in two batches for what browning you can get
12 oz(340 g; the ones sold for chow mein)fresh thin egg noodlesloosen 1 min, drain and dry hardfry flat 5 min, two batches, still between turnstoss 1 min and get it out of the pan
2 Tbsneutral oil
1 Tbsdark soy saucestir it together, no cornstarch
2 tsplight soy sauce
1 tspsugar
1 tsptoasted sesame oil
2 cups(150 g)bean sprouts
3(cut in 2-in lengths)scallions
1/4 tspwhite pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

Before anything else

2loosen 1 min, drain and dry hard

3stir it together, no cornstarch

4fry flat 5 min, two batches, still between turns

goes in with what step 2 made

5toss 1 min and get it out of the pan

goes in with what steps 3 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 7 min1 of 4 steps gives no time
Needs you
about 6 min
If you get it wrong
Narrow — a crowded pan steams instead of browning, and noodles that have gone wet and soft will not come back however long you leave them over the heat

  1. stir it together, no cornstarch

    not timedfrom the start

  2. loosen 1 min, drain and dry hard

    1 minwalk awayfrom the start

  3. fry flat 5 min, two batches, still between turns

    5 minneeds you1 min in

  4. toss 1 min and get it out of the pan

    1 minneeds you6 min in

You'll need frying pan · saucepan

See how it is written
>> title: Soy Sauce Pan-Fried Noodles
>> category: Noodles
>> tags: noodles, soy sauce, bean sprouts, hong kong, stovetop, quick
>> counters: Cha Chaan Teng
>> aka: si yau wong chau min, 豉油皇炒麵, soy sauce pan fried noodles, soy sauce chow mein, king soy sauce noodles, soy sauce fried noodles
>> servings: 2
>> time: 20 min
>> slack: narrow — a crowded pan steams instead of browning, and noodles that have gone wet and soft will not come back however long you leave them over the heat
>> capacity: 1 — the frying pan, fry

A home burner will not scorch these. Dry the noodles hard and fry them in two batches for what browning you can get.

>> step: stir it together, no cornstarch
Stir @dark soy sauce{1%Tbs}, @light soy sauce{2%tsp}, @sugar{1%tsp} and @toasted sesame oil{1%tsp} together in a bowl.

>> step: loosen 1 min, drain and dry hard
Loosen @fresh thin egg noodles{12%oz}(340 g; the ones sold for chow mein) in a #saucepan{} of boiling water for ~boil{1%min}, then drain them and spread them out to dry.

>> step: fry flat 5 min, two batches, still between turns
Fry @&(~1)noodles{} in @neutral oil{2%Tbs} in a #frying pan{} for ~fry{5%min} in two batches, pressing them flat and leaving them alone between turns.

>> step: toss 1 min and get it out of the pan
Toss @&(~1)noodles{} with @&(~3)sauce{}, @bean sprouts{2%cups}(150 g), @scallions{3}(cut in 2-in lengths) and @white pepper{1/4%tsp} for ~fry{1%min}, and get it out of the pan while the sprouts still snap.