An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant�s version and now it�s easy to make them at home!
Ingredients
- 12 ounces Hong Kong style egg noodles
- 8 scallions
- 2 teaspoons oyster sauce
- � cup low sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons minced garlic
- � � � teaspoon red pepper flakes
- � teaspoon salt
- 2 tablespoons + 2 teaspoons toasted sesame oil
- 2 tablespoons high heat oil (such as canola, vegetable)
- 1 � cups mixed veggies (such as coleslaw style cabbage, shredded carrots, and bean sprouts)
Instructions
- Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
- When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
- Visit Cantonese-Style Pan-Fried Noodles @ littlespicejar.com For Recipe Instructions.
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