Cantonese Chinese · China

Garlic and Ginger Cantonese Soy Sauce Pan-Fried Noodles

Name: Garlic and Ginger Cantonese Soy Sauce Pan-Fried Noodles
Total time: 17 min
Yield: 2 servings
Cuisine: Cantonese Chinese
Ingredients: 200g wheat noodles; 1/2 cup shredded carrots; 1/2 cup chopped cabbage; 2 tbsp dark soy sauce; 1 tbsp sesame oil; 1 egg; 1 tbsp vegetable oil; 1 tsp sugar; 1 clove garlic, minced; 1 tsp grated ginger

Adds a savory depth with garlic and a zesty kick from fresh ginger.

17 minutes2 servings

Method

Stir in minced garlic and grated ginger during the stir-frying stage.
Cook noodles in boiling salted water until al dente, drain and set aside.
In a wok or non-stick pan, heat vegetable oil over medium-high heat.
Push noodles to one side, crack in egg and cook until set, then scramble and mix with noodles.
Add soy sauce, sesame oil, and sugar, tossing to coat evenly.
Stir-fry for 2-3 minutes until ingredients are heated through and flavors meld.

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