Name: Hong Kong-Style Soy Sauce Noodles
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 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

Directions

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14m Easy 98%

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Combine the Fresno chile, dried chiles, garlic and ginger in a small bowl. Reserve.
Combine the sesame oil, sugar, soy sauce and sake in a small bowl for the liquid seasonings. Reserve.
Separate the noodles with your fingers so they no longer stick together.
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.
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.
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.

Hong Kong-Style Soy Sauce Noodles

Ingredients

Directions

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