Cantonese Style Pan Fried Noodles

Ingredients

• 2 cups boiled egg noodles
• ¾ cup bean sprouts
• 1 tablespoon sesame oil (til oil)
• 1 inch ginger,cut into juliennes
• 6-7 garlic cloves, sliced
• 4-5 spring onion bulbs, sliced
• 2 teaspoons light soy sauce
• 1 teaspoon dark soy sauce
• ½ tablespoon wine vinegar
• Crushed black peppercorns to taste
• ¼ teaspoon sugar
• 2-3 spring onion greens, cut into juliennes + for garnishing  
• Red bell pepper juliennes for garnishing

Method

1. Heat ½ tablespoon sesame oil in a non-stick pan. Take portions of the noodles and place on the pan, fry till the underside turns golden and crisp. Flip and fry till the other side also turns golden and crisp. These are noodle nests.
2. Heat remaining sesame oil in a non-stick wok. Add ginger and garlic and sauté well.
3. Add spring onion bulbs and toss on high heat. Add light soy sauce and dark soy sauce and mix well.
4. Add wine, crushed peppercorns and sugar, mix well and sauté for 2-3 minutes. Add spring onion greens and mix well. Add bean sprouts and mix well.
5. Place the noodle nests on a serving platter. Top with portions of cooked mixture and garnish with spring onion greens and red pepper juliennes.
6. Serve hot.

Nutrition Info