Hong Kong Style Soy Sauce Noodles
- 1 red Fresno chile, seeded, deveined and thinly sliced lengthwise (or substitute Jalapeno or Serrano pepper)
- 1 red Fresno chile (or substitute Jalapeno or Serrano pepper)
- 1 large garlic clove to yield 1 tsp grated garlic
- 1 2-inch piece of ginger, peeled to yield 1 tsp grated ginger
- 2 tsp toasted sesame oil
- 2 tsp sugar
- 2 TBSP naturally-brewed soy sauce – get a good one!
- 2 TBSP Shao Xing (or substitute sake or mirin – if using mirin, use less than the 2 tsp sugar called for in the recipe)
- 8 ounces fresh Chinese thin egg noodles or other cooked thin noodle
- 3 TBSP peanut oil, plus an extra teaspoon if needed
- Chinese chives or garlic chives, cut into 2-inch lengths (or substitute scallions) to yield 2 cups
- 1 cup bean sprouts
Step 1 Prep: Seed, devein and thinly slice chiles lengthwise. Grate garlic and ginger. Cut chives into 2-inch lengths.
Step 2: Combine the Fresno chile, dried chiles, garlic and ginger in a small bowl. Reserve.
Step 3: Whisk the sesame oil, sugar, soy sauce and sake together in a small bowl. Reserve.
Step 4: Separate the noodles with your fingers so they no longer stick together.
Step 5: 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.
Step 6: 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.
Step 7: Add 1/4 cup of water, which will steam the noodles, and cook, tossing for 20-30 seconds.
Step 8: Add the bowl of liquid seasonings and bean sprouts and cook, tossing, until the noodles are cooked through, about 10-20 seconds. The wok should be ‘dry’ at this point. Serve immediately.
Recipe courtesy of celebrity chef Andrew Zimmern.