Friday, October 10, 2014

Supreme Soy Sauce Fried Noodle, “炒黑面”

Nothing beats mum's simple fried noodles! The final step of the cooking is already looking delicious; i can't wait! But I had to - let the cooked noodles sit for another 5-10 mins in the off-heated wok, and the overall finish will improve tremendously before serving!

Yummy! Am as happy as a lark!

2 tbs       Cooking oil
3 cloves  Garlic (minced)
0.5kg      Yellow noodles
1kg         Thick bee hoon (Thick rice vermicelli)
0.5kg      Bean sprouts
1 cup      Water

4 tbs Dark soy sauce
2 tbs Oyster sauce
4 tbs Sweet flour sauce (Mum insists on the Buddha Brand which is less salty)
Dashes of Pepper

1. Heat up a wok on medium heat with oil. Add in garlic and fry them till slightly browned.

2. Then heap up the wok with bean sprouts, followed by thick bee hoon and yellow noodles.

3. Add Seasonings onto the heap of noodles. Then watered-down everything.

4. Using a pair of long chopsticks, stir and toss the noodles to combine well. Cover the wok periodically. Repeat. This process will take 10-15 mins; maintain low heat. Turn up to medium heat for a final finish.

5. Off fire. Rest the noodles for 10 mins before serving!

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