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Chef Ding's Classic Cantonese Soy Sauce Fried Noodles

Name: Chef Ding's Classic Cantonese Soy Sauce Fried Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: noodle cakes; chinese chives; bean sprouts; red onion; dark soy sauce; light soy sauce; Salt; white sesame seeds; Cooking oil

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillStir-fry

Allergens:warningGlutenwarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

4 Steps Total

schedulePrepare in advance

circleNoodle cakes need to be softened and air-dried in advance30min

Preparation

00:00:10

warningStay safe

Curl your fingers inward when chopping to hold ingredients steady and avoid blade cuts.

Cut 250g of Chinese chives into small sections, slice half a red onion thinly, and wash and drain 250g of bean sprouts.

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Watch out

Vegetables must be thoroughly drained before putting into the wok, otherwise trapped water will cause oil splatters and make the dish soggy.

Ingredients:chinese chives (250 g)bean sprouts (250 g)red onion (0.5 piece)

Tools:chef's knifecutting board

Active Cooking

00:02:10

warningStay safe

Be careful of hot oil splatters when drizzling oil along the wok edge, and stir quickly to prevent burning.

Heat the cast iron wok without oil, stir-fry 250g bean sprouts on high heat until moisture evaporates, add 250g chives and continue stir-frying until dry. Drizzle 1 tbsp cooking oil along the wok edge, add half a sliced red onion, and stir-fry until all ingredients are completely dry and fragrant, then set aside.

local_fire_departmenthigh heat

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Watch out

Do not add oil before stir-frying bean sprouts

they must be dry-fried on high heat first to remove moisture, otherwise the dish will become watery and soggy

Ingredients:bean sprouts (250 g)chinese chives (250 g)Cooking oil (1 tbsp)red onion (0.5 piece)

Tools:spatulawok

Preparation

00:05:05

Soften 4 noodle cakes in advance and thoroughly air-dry and loosen them, then drizzle with 1 tbsp cooking oil and mix gently with both hands to ensure every strand is coated and remains separate.

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Watch out

Noodles must be thoroughly dried and tossed with oil before cooking, otherwise they will clump together, stick to the wok, and break apart.

Ingredients:noodle cakes (4 piece)Cooking oil (1 tbsp)

Tools:cutting board

Active Cooking

00:05:30

warningStay safe

Use an insulated cloth or glove when moving or tilting the hot cast iron wok to prevent severe burns.

Reheat the cast iron wok, add 1 tbsp cooking oil, add the oiled 4 noodle cakes and stir-fry on high heat. When the sizzling sound softens, use chopsticks and a spatula to loosen the noodles until soft and separated. Gradually add 2 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1 tsp salt along the wok edge to achieve an even caramel color, then pour in the previously stir-fried bean sprouts, chives, and red onion. Drizzle a little more light soy sauce along the edge, continuously lifting and loosening the noodles with chopsticks until fragrant and completely dry, then plate and garnish with 1 tbsp white sesame seeds.

local_fire_departmenthigh heat

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Watch out

Continuously lift and loosen the noodles with chopsticks while frying, otherwise they will clump and burn at the bottom. Soy sauces must be added gradually along the wok edge, otherwise the flavor will be uneven and create unwanted moisture.

Ingredients:Cooking oil (1 tbsp)noodle cakes (4 piece)dark soy sauce (2 tbsp)light soy sauce (2 tbsp)Salt (1 tsp)red onionchinese chivesbean sproutswhite sesame seeds (1 tbsp)

Tools:spatulaserving platewokchopsticks