To get the full experience of our site please enable javascript.

×

Join us

For lots of delicious recipes and fun stuff

Join our new newsletter :) and be the first to know about our delicious, easy-peasy recipes and our handy chinese guides!
→

  • 13.05.2018
  •  0

5 Ingredient Fried Noodles

Breakfast, lunch or dinner in minutes

One of our favourite memories of visiting Hong Kong is chowing down on delicious Cantonese eats for next-to-nothing at the open-air dai pai dong lining the busy streets. These street vendors specialise in wok hei infused dishes that fill the air with the kind of aromas that literally make your mouth water.

Our really simple noodle recipe is inspired by dai pai dong style noodles. With only five ingredients and a ridiculously simple process they’re perfect for a quick breakfast, lunch or dinner. Dark soy sauce is the real star of this dish, giving the noodles an almost syrupy and extra-smoky quality.

Make them now!

Serves
2-3
Ingredients

180g dried egg noodles, soaked in boiling water until al dente and drained
2 medium carrots, peeled and julienned
4 spring onions, sliced into thirds and julienned
2 pinches of salt
1/2 tbsp good quality dark soy sauce
oil for stir-frying
chilli oil (optional)

One of our favourite memories of visiting Hong Kong is chowing down on delicious Cantonese eats for next-to-nothing at the open-air dai pai dong lining the busy streets. These street vendors specialise in wok hei infused dishes that fill the air with the kind of aromas that literally make your mouth water.

Our really simple noodle recipe is inspired by dai pai dong style noodles. With only five ingredients and a ridiculously simple process they’re perfect for a quick breakfast, lunch or dinner. Dark soy sauce is the real star of this dish, giving the noodles an almost syrupy and extra-smoky quality.

Make them now!

GET THE METHOD →

Heat 1/2 a tablespoon of vegetable oil in a wok over a medium-high heat. Add the carrots and stir fry for a minute.
OUR
TIP!
If you're using a carbon steel wok rather than a non-stick one, you can ramp up the temperature until the oil is smoking. This will give you a lovely smoky flavour. Avoid getting a non-stick wok too hot as you may damage the non-stick coating.
Add the noodles and the dark soy sauce, and use a spatula to toss the noodles in order to help the soy sauce coat every strand. A good method here is to stick the spatula in and give it a good wiggle. Add salt and toss to season throughout.
Add the spring onions and toss for a minute or two until they have wilted. Serve with big blobs of chilli oil.
more for you



Meet Kate: Our New Dumpling Sister
  • Journal →

Seaweed Snack
  • Supermarket Guides →

Know Your Soy Sauce
  • Tips & Tricks →

Merry Christmas Y’all
  • Journal →