I love going to Hong Kong, mainly for its food and shopping. And it’s liked quite a destined travelling location that I would not missed on a yearly basis. And one of my favourite breakfast or supper items is their Supreme Soy Sauce Fried noodles. If you are a Hong Kong drama fan like me, you would also realise that this dish is one of their most common and favourite home-cooked breakfast item on the family table. And what I so loved about this dish is that there you do not essentially need al0t of ingredients to go along with this dish and only a few kinds of vegetables and sauce condiments is all that’s need to keep things going.
The only difficulty I encountered is to find the right kind of noodles to prepare this dish. Went to several NTUCs and couldn’t get the right kind of noodles and eventually mom gotten this “emperor noodles’ from the wet market which I must say, is the perfect fit for this dish ! Not only is the noodles the right texture in every way, the QQ-iness and tender texture makes it the best fried noodles I ever had. It’s even better than the so-called “Hong Kong noodles” sold at zhi char stalls which I think egg noodles were being used instead.
Even the very fussy sista give a thumbs up for this dish and the most joking part is, everyone keep mistaking it for fried rice vermicelli instead of fried noodles !
Oh not forgetting to mention the kind of noodles that I’ve gotten. This is the “emperor noodles” that was used to prepare this dish. Gotten it at the noodles stall from the wet market at Bedok Blk 85 which costs $2 for one pack.
Get your supply of other fresh ingredients from PurelyFresh online today to cook up this very seemingly simple yet very delectable and mouth-watering dish today !
- 200g noodles
- 50g spring onion, chopped into sections
- 50g beansprouts
- ½ onion, sliced
- 1 tbsp ginger, shredded
- 4 tbsp cooking oil
- 200ml stock/water
- 2 tbsp oyster sauce
- 1 tbsp light soya sauce
- 2 tbsp dark soya sauce (depending on the brand of dark soy sauce used, adjust according as some brands maybe darker than the others)
- 2 tsp sugar
- 1 tsp chicken powder
- ½ tsp sesame oil
- Some fried shallots
- Bring a pot of water to a boil. Add the noodles to the water and cook for approximately 1 minute and remove from flame.
- Add the noodles to some iced water briefly.
- Strain the noodles well and use a noodles to stir the noodles briefly to prevent them from sticking. Set aside.
- Heat up 2 tbsp of cooking oil in a wok and stir fried the beansprouts and the white parts of the spring onions till they turn soft. Dish up and set aside.
- Add in the balance cooking oil and add in the shredded ginger and sliced onions.
- Add in the noodles from Step 3. Used chopsticks to stir fried the noodles. Add in the sauce and continue to stir fried till the sauce is well combined with the noodles and noodles become evenly browned.
- Add in the white parts of the spring onions and beansprouts from Step 4 and mix well. Add in the green parts of the spring onions and stir briefly.
- Remove from heat and serve hot. Serve with fried shallots as desired.