Cantonese Soy Sauce Pan-Fried Noodles (豉油皇炒面）

Soy sauce pan-fried noodles is a traditional Cantonese delicacy. It is the favorite snack for Guangzhou people to eat for morning tea, and also a home-cooked fried noodle on the dining table of ordinary families.

The ingredients are simple but delicious. The soul of fried noodles is mixed seasoning with oyster sauce. We all know that oyster sauce is extracted from oysters, so it has the sweetness of seafood. Using a mixed sauce mixed with oyster sauce to stir-fry the noodles also gives the noodles a rich seafood flavor.

Ingredients

• Egg noodles, I bought ready-made thin noodles made with eggs.
• Oyster sauce, is extracted from oysters, so it has the sweetness of seafood.
• Sugar, you can choose granulated sugar, here, sugar is added to make the filling more delicious.
• Dark soy sauce,  is a dark-colored soy sauce used mainly for adding color to dishes. 
• Light soy sauce, is a common kitchen seasoning used by Chinese people. It can color chicken and also add saltiness.
• Oil, just choose the oil commonly used in Chinese cooking, such as soybean oil, sunflower oil, etc.
• Mung bean sprouts, The fried mung bean sprouts have a crisp texture. Usually,  the two ends are removed and the middle part is used.
• Yellow chive, Yellow chives are commonly used in Cantonese fried noodles and are crispier and more tender than the green chives.
• Scallion, An ingredient commonly used in Chinese cuisine that gives the dish the aroma and sweetness of scallions.

Instructions

1. Heat a pot of water, bring to a boil, boil the noodles for 2 minutes, transfer to a plate.

2. Heat a wok over medium-low heat, add oil, when the oil is just beginning to smoke, add noodles, stir-fry slowly with chopsticks, the purpose of this step is to dry out the noodles. Stir-fry for 2-3 minutes, then add scallion, mung bean sprouts, yellow chive, mixed sauce, continue to stir-fry until every noodle is coated with sauce.

3. Turn off the heat,