Shoyu Fried Noodles
This Shoyu Fried Noodles is a quick throw-together dish that is simple to make and can be made with whatever you have in the house.
2 patties of dried egg noodles
2 cups bean sprouts
6 sprigs green onions
1 1/2 tbsp cooking oil
1/2 tsp cooking wine
1/8 tsp salt
1 tsp roasted white sesame seeds
2 tsp Aloha shoyu
1 tsp oyster sauce *omit for vegetarian
1/4 tsp salt, or to taste
1/4 tsp sugar
1/2 tsp sesame oil
2 tbsp water
Cook and loosen the dried noodles in a pot of boiling water until just cooked (1-2 minutes). When done, immediately drain noodles in a colander and run them under cold water. Drain dry.
Wash bean sprouts and green onion and drain dry. Cut chives into similar length of sprouts. Mix well ingredients for making sauce, set aside.
Heat half table spoon of oil in wok over medium heat, sauté chives until fragrant, toss in bean sprouts. Quickly turn and stir, at the same time, splash in wine on side of wok near sprouts and sprinkle salt while stirring continuously, completing the whole step in half to one minute.
Dish up bean sprouts before they get wilted, or water will start to leach from them.
Add one table spoon of oil in wok, toss in noodles. Stir them constantly to minimize their lumping together or sticking to wok (add some more oil if required). Swirl in sauce, and stir well with noodles. Then, return bean sprouts and chives to wok. With the sauce, the noodles may stick to wok easier, so keep turning quickly, about half minute, until done.
Dish up, sprinkle sesame seeds on top. Serve hot with your preferred chili sauce if you like a hint of spiciness.