Hong Kong Style Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
If you want to work out your arms, forget the gym. Make either fried rice or fried noodles. Nothing tones up the arms more than tossing things around in a wok.
I am fortunate enough to have so many Asian stores around me. I went to one of them recently and happily saw that they upped their fresh noodle game. There were so many options to choose from. There were Japanese udon, Japanese ramen, Korean Japchae glass noodles, Vietnamese banh canh noodles, Vietnamese pho noodles and various other egg and rice noodles.
I picked up several packages of Hong Kong Style pan-fried noodles because I never seen them before and I wanted to try it. For previous pan-fried or stir-fry noodles, I use regular thin egg noodles but the texture is always a little off. Since these noodles were specifically branded Hong Kong Style pan-fried noodles, I knew the texture was going to be great. And it was. It was chewy. The outside was dry but the inside was perfectly moist, something I never achieved with other egg noodles.
For my recipe below, I tossed the noodles with garlic chives and bean sprouts, and flavored it with a soy sauce mixture. If you want to go all out, add protein such as sliced Xi Xiu (Char Siu) and you'll be loved by all. When making these egg noodles, what really helps is a really hot wok. If you don't have a jet-engine burner like they do at the restaurant (I have a high-intensity burner that I set up in the backyard), just make sure to really crank up the heat and be prepared to do a lot of tossing. Tone up those arms and get awesome pan-fried noodles at the same time.
Hong Kong Style Pan-Fried Soy Sauce Noodles
- 1 14-oz package fresh Hong Kong Pan-Fried Egg Noodles
- 2 tablespoons soy sauce
- 1-1/2 tablespoons granulated white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon sesame oil
- 2 tablespoons Shaoxing cooking wine
- 3 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1-1/2 cups bean sprouts
- 1-1/2 cups bunch garlic chives cut into 2 inch segments
- For this particular brand of noodles, prep the noodles by soaking them in cold water for 5 minutes. Rinse and drain dry. If you can't find fresh Hong Kong Pan-Fried noodles, use any thin egg nooddles. Bring a pot to a boil and cook the noodles for about 3-5 minutes. Drain and rinse and allow the noodles to dry before adding to the wok.
- In a small bowl, mix together soy sauce, sugar, salt, black pepper, sesame oil and cooking wine.
- In a large wok, heat up vegetable oil on medium low. Add the garlic and saute until fragrant (30 seconds).
- Add noodles and crank heat up to high. Using a pair of chop sticks or tongs, toss and airate the noodles constantly so that the noodles are separated and dry. I lift the noodles nigh and allow the strands to fall and separate. This will require a bit of elbow grease so get in there and work those arms!
- Once the noodles are dried and separated, add the soy sauce mixture, bean sprouts and garlic. Continue to toss and airate until the vegetables are soften.