The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, food lovers! If you’re craving a classic and comforting dish that’s both crispy and savory, then Cantonese Fried Noodles is the perfect recipe for you. This dish is all about getting that crispy noodle texture on the bottom while keeping the top soft and flavorful. I love it because it reminds me of my favorite childhood flavors and takes me straight to the heart of Cantonese cuisine. Let’s dive into how to make this mouthwatering dish!
Method
Cook the Noodles
To start, bring a pot of water to a boil and cook the noodles according to the package instructions. Once they’re ready, drain them and immediately run them under cold water. This will stop the cooking process and keep them from getting too soft. It’s important to cool the noodles down quickly to prevent them from becoming mushy when you fry them later.
Prepare the Noodles
After draining and cooling the noodles, pat them dry with paper towels. This step is key to making sure the noodles don’t get soggy. Once dry, drizzle some sesame oil over them and toss gently. The oil helps prevent the noodles from sticking together and gives them a slight nutty flavor, which is perfect for the dish. Make sure each noodle is evenly coated for the best results!
Let the Noodles Cool
Spread the noodles out on a plate and let them sit for a few minutes to cool further. This helps them dry out a bit more, which is crucial for getting that crispy texture later on. The more the noodles dry, the better they will crisp up in the pan.
Mix the Sauce
In a separate bowl, combine the light soy sauce, dark soy sauce, oyster sauce, hot water, and sugar. Stir well until the sugar is fully dissolved. This sauce will add a rich, savory flavor to the noodles, and the balance of soy sauce and oyster sauce gives the dish a perfect depth. Set the bowl aside for now, ready to use when the noodles are crispy and the veggies are cooked.
Cook the Veggies
Heat 1 tablespoon of vegetable oil in a hot pan or wok. Once the oil is hot, add the white parts of the green onions and the sliced onions. Cook these for about 1 minute or until the onions become soft and translucent. This helps release the flavors of the onions, which will infuse the noodles later. Once cooked, remove the onions from the pan and set them aside.
Sauté the Bean Sprouts
In the same pan, add a little more oil and toss in the bean sprouts. Cook them for about 30 seconds just enough to slightly wilt them but not too long, as you want to maintain their crunch. Once done, remove them from the pan and set aside with the onions.
Crisp Up the Noodles
Now for the most exciting part! Heat 1 tablespoon of vegetable oil in the same pan, ensuring the oil evenly covers the surface. Add the prepared noodles, spreading them out across the pan. Press the noodles down gently with a spatula or spoon, making sure that most of the noodles are touching the hot pan. Let them cook without stirring for 2-3 minutes. The key here is to let the bottom of the noodles get golden and crispy. This is where that perfect crispy texture comes from, so resist the urge to flip them too soon!
Flip the Noodles
Once the bottom of the noodles is crispy and golden, carefully flip them over to allow the other side to crisp up as well. Add a little more oil if needed to help crisp up the second side. Let the noodles cook for another 2 minutes until both sides are beautifully crispy. This step is crucial for getting that perfect balance of crispy and tender noodles.
Add the Veggies and Sauce
After both sides of the noodles are crispy, add the cooked onions, green onion tops, and bean sprouts back into the pan. Toss everything together, and then pour in the prepared sauce. Stir everything so the noodles are evenly coated with the sauce. Let it cook for another minute, allowing the sauce to soak into the noodles and veggies. Taste the dish and adjust the seasoning if needed, whether it’s a little more soy sauce or sugar to suit your preference.
Necessary Tools
- Wok or large frying pan
- A bowl for mixing the sauce
- A large spoon or spatula
- Paper towels for drying the noodles
- Measuring spoons
- A plate for cooling the noodles
Cantonese Fried Noodles
Cuisine: ChineseServings
3
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
200g dried egg noodles (or fresh, just adjust the cooking time)
200g bean sprouts, heads and tails removed (I did try to remove them all, but let’s be honest, it’s a bit of a hassle
1/2 onion, slice
5-6 green onion stalks, separated into whites and green parts (if they’re thick, reduce the quantity)
Sesame oil
Vegetable oil
Sauce
1 tbsp light soy sauce (I love @lee for this)
1 tbsp dark soy sauce (feel free to add a bit more for a deeper color)
1 tbsp oyster sauce
1 tbsp hot water
2 tsp sugar
Directions
- Cook the Noodles Start by boiling the noodles according to the package instructions. Once done, drain and rinse them under cold water to stop the cooking process.
- Prepare the Noodles Pat the noodles dry with a paper towel and drizzle some sesame oil over them. Toss to coat the noodles evenly so they don’t stick together.
- Let the Noodles Cool Spread the noodles on a plate and let them sit for a bit to cool and dry out slightly.
- Mix the Sauce In a bowl, combine the light soy, dark soy, oyster sauce, hot water, and sugar. Stir well and set aside.
- Cook the Veggies Heat 1 tbsp of vegetable oil in a hot pan or wok. Add the white parts of the green onions and onions. Cook for about 1 minute or until the onions start to soften and turn translucent. Set aside.
- Sauté the Bean Sprouts In the same pan, add another splash of oil, throw in the bean sprouts, and cook for about 30 seconds. Then, set them aside with the onions.
- Crisp Up the Noodles Now for the fun part! Heat 1 tbsp of oil in the same pan, and spread the noodles evenly across the pan. Press them down gently so that most of the noodles touch the hot pan. Let them cook without stirring for 2-3 minutes until the bottom turns golden and crispy.
- Flip the Noodles Once the bottom is crispy, flip the noodles over, add a bit more oil, and let the other side crisp up for another 2 minutes.
- Add the Veggies and Sauce Toss in the veggies, including the green parts of the green onions, and pour the sauce over everything. Stir well and let it all cook for another minute. Taste, adjust the seasoning to your liking, and enjoy!
Notes
- Crispiness When you’re crisping the noodles, make sure not to stir them too early. Let the noodles sit undisturbed for 2-3 minutes on each side to achieve that perfect golden crust.
- Noodle Dryness If you don’t dry the noodles properly, they might become soggy instead of crisping up. Use a paper towel to soak up any excess moisture before frying.
- Adjusting the Sauce Taste the sauce before adding it to the noodles. If you prefer a saltier flavor, add a little more soy sauce. If you like it sweeter, adjust the sugar!
Serving Suggestions
This dish is fantastic as a main course or a side dish to any Chinese-inspired meal. I love serving it with some crispy spring rolls or a side of sautéed bok choy. Want to add some protein? Try adding some cooked shrimp, chicken, or tofu!
Fun Fact
Did you know that fried noodles like this one are a popular street food in Hong Kong? They’re often served with different toppings like beef, pork, or even shrimp. The key is getting that crispy bottom, which makes the noodles extra delicious!
Conclusion
This Cantonese Fried Noodles recipe is a super fun and tasty dish that’s perfect for any day of the week. With its crispy bottom and flavorful sauce, it’s like a little piece of nostalgia in every bite. It’s easy to make and incredibly satisfying, so I’m sure you’ll love it as much as I do. Go ahead, give it a try, and enjoy your crispy noodle goodness!
