One of the dishes which I simply cannot resist when I am in Hong Kong, is a good plate of the plain, simple Soya Sauce Fried Noodles. Totally simplistic in its make up and yet so flavourful and satisfying. This is somewhat similar to our morning breakfast favourite, the economy Fried Beehoon/ Fried Noodles. These are commonly fried in big herd-feeding batches with just soya sauce and a little bean sprouts and are usually sold in a good fulfilling portion for a humble 80 cents to a dollar - hence the word Economy. We have since then turned affluent and started to add a myriad of side dishes (the likes of fried egg, Luncheon meat, chicken wings, curry vegetables etc...) to make this into quite a yummilicious feast. However, as delicious as the Economy Fried Noodles could be, one will never find it on the menu of a Chinese restaurant. The Hong Kong Soya Sauce Fried noodle, however, often comfortably shares a place in the menu with fancy dim sums and gourmet abalones...
The critical component to a great Soya Sauce Fried Noodles is a good soya sauce. A premium grade soya sauce lends nuances of delicate flavour and fragrance to the dish which instantly elevates this otherwise simple, no frills dish to its classic, evergreen status.
After the soya sauce, the choice of noodle would understandably be another important component for this dish. Dried egg noodles are usually quickly blanched in hot water to soften the noodles before they are fried to a dry, glossy consistency. The other accompaniments cooked together with the noodles are as humble as they come - bean sprouts and a little Chinese Chives are the staple fare. Sprinkle on a handful of toasted sesame seeds and this proudly becomes restaurant worthy. Enjoy!
Dried Egg Noodle 200g (blanched quickly in hot water to soften. Drain and set aside)
Premium light soya sauce 2 tbsp (生抽王）
Premium dark soya sauce 1 tbsp (老抽王）
Oyster sauce 1/2 tbsp
Sugar 1/8 tsp
Pepper Generous dash
Bean sprouts 1 loose cup
Chinese Chives 1/2 loose cup ( I didn't have this with me so I omitted this)
Toasted Seseame seeds Generous sprinkle.
1. Heat 1 tbsp of oil in a heated wok.
2. Add bean sprouts and fry for 1 minute over medium heat. Add softened noodles and fry for 1/2 minute over high heat.
3. Add all seasoning and continue to fry noodles over high heat for about 2-3 minutes.
4. Add in Chinese chives and fry for another 1/2 minute. Sprinkle on toasted sesame seeds and dish out. Serve with chilli sauce.