• Cantonese fried egg noodles with soy sauce and sesame oil. (Alan Benson)Source: Alan Benson

This is a classic Hong Kong breakfast dish, however, you can have it for lunch and dinner too. It is usually accompanied with a smooth, rice congee.

Serves
2

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 3.7 (21 votes)
Yum

It is extremely easy to make, quick and simple to prepare with nice subtle flavours.

Ingredients

  • 2 tbsp vegetable oil
  • 2 spring onions, sliced into 3 cm lengths
  • 2 garlic chives, sliced into 3 cm lengths
  • 1 cup bean sprouts
  • 200 g fresh egg noodles, blanched

Sauce

  • ½ tsp cooking wine
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp oyster sauce
  • ¼ tsp salt
  • ¼ tsp sugar
  • ½ tsp sesame oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

For the sauce, place all the ingredients in a bowl and stir to combine well.

Heat a wok over high heat. Add 1 tablespoon oil then the spring onions and chives, stir-fry for 10 seconds. Add the bean sprouts and stir-fry for a further 10 seconds and remove.

Add the remaining tablespoon of oil to the wok, then add the noodles and stir-fry for 1 minute. Return the bean sprouts, chives and spring onions to the wok, then add the sauce and stir-fry for another minute. Remove from the heat and serve immediately.

 

Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.

Luke Nguyen's Food Trail airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.