Tastes like home.
These noodles have made their way into my supper clubs and dinner parties now. I love how easy it is to make. You don’t need a wok – just intention, good seasoning and fresh ingredients. Everyone always instinctively reaches for it. Kids love it, adults love it and even the pickiest eater will find a way back to this plate.
Stephanie Feher says…
Growing up in a Chinese Hungarian household, I learned to eat a lot and to eat everything. And being surrounded by loved ones who love to eat and cook, who are from all over the place, means I’m not always having the Chinese cuisine I grew up with. But the moment I spot a gorgeous plate of these glossy, soy sauce spiked noodles, I know exactly what the first bite will feel like: home. It’s a dish that has quietly and faithfully sat on the centre of the tables I grew up around. Whether it was eating out celebrating a special occasion or eating in family-style, they’ve always been there anchoring all the other dishes together, in the best way a comfort plate of carbs do.
At its core, this is a simple dish with barely a handful of ingredients. What makes it special is the technique you use – dry stir-frying. You use just enough oil to loosen the noodles, high heat to tease out the natural sweetness of the chives, onion and bean sprouts, and a touch of dark soy sauce to add depth and a rich, caramel colour without making the dish overly saucy. The vegetables are stir-fried over high heat to retain their bite without becoming too soft. Everything remains delicate yet full of flavour. My favourite way to eat it is how my mum taught me – with a splash of Chinese red vinegar. The gentle acidity rounds everything out, lifting the sweetness of the vegetables and the depth of the dark soy sauce.
These noodles have made their way into my supper clubs and dinner parties now. I love how easy it is to make. You don’t need a wok – just intention, good seasoning and fresh ingredients. Everyone always instinctively reaches for it. Kids love it, adults love it and even the pickiest eater will find a way back to this plate. I still order it at yum cha, even though it’s so easy to make. It’s an iconic dish and I hope you make it.
Ingredients
Serves 4
300g fresh egg noodles
¼ cup (60ml) neutral oil
2 handfuls bean sprouts
1 bunch garlic chives, cut into 10cm lengths
½ brown onion, sliced
2 teaspoons dark soy sauce
1 tablespoon light soy sauce, plus extra to taste
Salt, to taste
To serve
Chinese red vinegar
Crispy chilli oil or chilli oil (optional)
Method
Place the noodles on a tray and gently loosen the strands with your hands. Bring a large saucepan of water (enough to submerge the noodles) to a rolling boil. In batches, cook the noodles according to the packet instructions (usually 30–60 seconds). Drain well and spread them out over the tray to cool slightly. Once cool, drizzle the noodles with the oil and toss to coat. Use your hands to further loosen the strands.
Next, stir-fry the vegetables. Heat a wok over high heat until it begins to smoke lightly. Since this is a dry stir-fry, do not add oil. Add the bean sprouts and stir-fry for 30–60 seconds. Add the garlic chives and onion and stir-fry for 1 minute, or until fragrant. The vegetables should remain crisp and not wilted. Remove from the wok and set aside.
Then stir-fry the noodles. Clean the wok and return it to high heat. Spread the noodles evenly around the wok and let them sit for 1–2 minutes to eliminate excess moisture. Once the noodles are warmed through, drizzle with the dark soy sauce. Using chopsticks or tongs, gently toss and loosen the noodles to coat them evenly. Return the vegetables to the wok and toss to combine. Drizzle with the light soy sauce and give it a final toss.
Adjust the seasoning with extra light soy sauce or salt to suit your preference. Transfer the noodles to a platter and serve immediately with sides of Chinese red vinegar and chilli oil (if using).
LUCKY DRAGON SUPPER CLUB BY STEPHANIE FEHER IS OUT NOW.
Published in ed#755
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