AFF Hong Kong/Macau - Hong Kong Style Soya Sauce Fried Noodles

A typical Hong Kong breakfast
But to me and my family, this is a meal :)

Recipe is from Christine's Recipes

What you need:

200g fresh Hong Kong egg noodles
100g bean sprouts, trimmed heads and tails (original recipe used 120g)
40g chives, cut into about 5cm length
1/4 from large onion, julienned (original recipe used 1/2)
shredded ginger (I used a thumb size)
2 shallots, sliced (original recipe used 1)
sesame seeds, toasted for garnish (I didn't use)

Sauce:
2 tbsp water
1 tbsp light soya sauce
1 1/2 tsp dark soya sauce (original recipe used 2 1/2)
1 1/2 tsp raw sugar
2 tsp oyster sauce
sesame oil, to taste

Method:

1. Combine all the ingredients of sauce well til the sugar is dissolved completely. Set aside
2. Blanch the noodles in boiling water for about 1 to 2 minutes. Don’t over cook it as you don’t want your noodles turn mushy. Use a pair of chopsticks to help loosen the noodles. Drain well. Set aside
3. Heat oil in a wok over high heat. Quickly stir fry the bean sprouts and chives until slightly softened. Dish up and set aside
4. Add oil in the same wok. Sautee the onion until translucent. Make sure not to burn it. Push the onion to the sides of wok. Add more oil in the middle. Sautee the ginger and shallot. Toss in the noodles. When the noodles are heated enough, sprinkle the sauce in and combine the noodles well. When you’re satisfied with the colour and taste. Toss back the bean sprouts and chives. Quickly combine well. Dish up. Top with some sesame seeds for garnish. Serve immediately

 

I am submitting this post to Asian Food Fest (Hong Kong/Macau) hosted by Annie from Annielicious Food