Hong Kong-Style Soy Sauce Noodles

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
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1 red Fresno chile, seeded, deveined and thinly sliced lengthwise

3 dried hot chiles

1 teaspoon grated garlic (about 1 large clove)

1 teaspoon grated ginger (about one 2-inch piece, peeled)

1 teaspoon toasted sesame oil

1 teaspoon sugar

2 tablespoons naturally-brewed soy sauce, such as Kikkoman or Yamasa

1 tablespoon sake

8 ounces fresh thin egg noodles

3 tablespoons peanut oil, plus an extra teaspoon if needed

1 bunch Chinese or garlic chives, cut into 2-inch lengths

1 cup soy bean sprouts


  1. Combine the Fresno chile, dried chiles, garlic and ginger in a small bowl. Reserve.
  2. Combine the sesame oil, sugar, soy sauce and sake in a small bowl for the liquid seasonings. Reserve.
  3. Separate the noodles with your fingers so they no longer stick together.
  4. Preheat a wok over high heat until hot. Add the 3 tablespoons peanut oil and swirl to coat. When the oil is hot, add the noodles—they should brown immediately. Toss several times.
  5. Add 1 teaspoon of peanut oil if the wok is too dry, then add the chiles, garlic and ginger. Toss and cook for a few seconds, then add the chives. Cook, tossing with chopsticks or tongs, for 45 seconds.
  6. Add 1/4 cup of water, which will steam the noodles, and cook for a few seconds. Add the bowl of liquid seasonings and bean sprouts. Cook, tossing, until the noodles are cooked through, about 10 seconds. Serve immediately. 
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