Cantonese Soy Sauce Noodles

I love Chinese food. Simple a simple stir fry or a pot of noodles makes me incredibly happy. I couldn’t care less if there was meat in it or just veggies, I enjoy it either way and I’ve realised it’s actually extremely easy to cook this type of food. My wok is my favourite utensil and I end up making everything in it. I’ve made Chinese noodles many times but I find a lot of times the noodles stick, are too soft or aren’t seasoned right. Sometimes I feel it might even be too many ingredients at one time so I’m constantly experimenting to see what works.

I use pinterest regularly and apart from sharing my own pictures, I find it an unusual but brilliant place to source recipes. I found this Cantonese Style Soy Noodles from an amazing blog called The Woks Of Life  and after slightly tweaking the recipe, it turned out to be brilliant restaurant style Chinese noodles! I’ve made these vegetarian and I find the simpler it is, the tastier it is but of course you can add anything you like. I hope you enjoy this recipe !

Cantonese Soy Sauce Noodles

Ingredients –

1 packet egg noodles
1 carrot julienne ( thinly sliced )
1 spring onion julienne ( thinly sliced )
Soy Sauce  ( Light version )
Fish Sauce ( can substitute this with Dark Soy )
Chinese cooking wine ( can skip if you don’t have it )
A pinch of Salt
Sesame Oil

Method –

1. Boil the noodles as per instructions on the packet and refresh them in cold water.

2. Heat oil in the wok and cook the noodles for about 2 minutes on each side. Keep stirring the noodles or else they will stick. Make sure you cook on a high flame and then add the soy sauce and fish sauce. Keep stirring.

3. Add the carrots and spring onions and keep stirring. Add some sesame oil and keep cooking for about another 2 minutes and then drizzle in some chinese cooking wine.

4. Take off the flame and serve hot!

Notes –

I used a pair of chopsticks because I find it easier to cook the noodles with it. Please break the noodles in half while boiling so it’s easier to eat later on

I only addded a pinch of salt while boiling the noodles. The soy sauce, fish sauce or if you use dark soy instead of fish sauce all have plenty of salt so I didn’t add any extra. You could add some pepper if you like but I didn’t feel the need to.

The noodles tend to get a little fried I like it that way, I like them slightly crisp in certain places.

If you stop stirring, the noodles will stick or get burnt. Try to cook them on a high flame as much as possible.

I haven’t used exact measurement for the sauces, but about a teaspoon or a table spoon depending on how much you like it. Initially when you’re cooking the noodles in the wok make sure there is enough oil about 2 tablespoons and move the wok around so all sides get coated well.