Recipe: Andrew Zimmern's Hong Kong Style Soy Sauce Noodles

Hong Kong style soy sauce noodles this is one of my favorite meals to make in my house and as good as anything like in any restaurant anywhere [Music] okay so the first thing you need to do when you're making Hong Kong style soy sauce noodles is to have taken your thin egg noodles I just blanched these in boiling water for like for 90 seconds maybe less maybe just a minute um they're much more raw than Al Dente but the fact is is that now we don't have to cook them with a ton of liquid just the steam from the vegetables will cook them right so I have that over here I've got no I don't know four or five tablespoons of oil in my Wok that's getting really Smoky hot and these are my aromatics hot chilies ginger and garlic right and I'm just gonna fry those in my Wok you can see them blackening almost immediately and then all I want to do is just sprinkle my noodles in there because I want to get some nice brown color on my noodles now [Music] the first thing that I do is flip them over after they've been in there for about 30 seconds why I mean ideally if I didn't have those aromatics in there I would want to just leave them on that one time and let the noodles brown but if I did that in this case I would overcook my chilies and my garlic and my Ginger and I don't want that to happen so what I'm doing by flipping them over once is letting that bottom side get nice and crispy almost like a pan fried noodle and you can literally just poke back with your your chopsticks and see if they're starting to change colors just a little bit what I'm looking for is a much deeper dark toasty color on that so I'm just using the whole surface area of my Wok now one by one I want to add some of my vegetables to take a little more time to cook and nothing takes more time to get crisp tender uh than my carrots so I'm just gonna snake out a bunch of those in there I tried to make this very pretty this platter for you guys and I added leftover shallots there's like an onion uh in there to go along with my scallion I had a leftover shallot burning a whole in the bottom of my refrigerator so I put that in there I can sort of hear as those little scrape on the bottom come on over here and check this out that when I peel this back it actually see they're starting to Brown see that there so when that happens I just want to break them up because I don't want a big if you cook them much longer than that you wind up with a big noodle cake which then becomes crispy pan fried noodles that's a whole different dish so I just spread them and give them a nice pause I have so many more opportunities as I add these other ingredients and then my liquid seasonings to kind of bring the whole thing together I'm not really worried about evenly combining with this but some chopped scallion I'm going to add a little bit of cabbage now I also happen to have a fresh red chili It's a Fresno chili and I had some Thai Basil that was kind of getting tired I love Thai Basil in this dish is it traditional absolutely not uh is it traditional Thai sort of right but the whole point of that dish right there is that it represents not only traditional cooking but also I think just household management like let's use up what we have um ordinarily if I wasn't shooting this on video I would be using a wok tool to do this but I want to be able to talk to you guys and do this very efficiently as those vegetables wilt and they don't take long and walk this hot with noodles that are this hot um it's all going to come together very very quickly probably not much more um time in here to cook the noodles are getting more tender and they're really going to get tender and cook all the way and the rest of the vegetables are going to wilt almost instantaneously when I put my liquid seasoning this is a few tablespoons of dark sewing as you can see this brings the whites away two tablespoons of oyster sauce and two tablespoons of sugar two two two two and all I do is I just pour that in [Music] thank you and I just keep jumping it then the last thing that I want to do is just [Music] make this look a little prettier on my platter [Music] just by taking a towel and running it around the edge here these are easy five minutes to cook Hong Kong style soy sauce noodles where the I prefer to use a thin a fresh thin egg noodle but if you have one that's slightly bigger than that go ahead and use it loaded with vegetables you can add any kind that you want this is an easy weeknight dish by the way no meat Seafood poultry in here so you can make this as vegan as you want by deleting the oyster sauce um simple easy cheap weeknight meal using a wok or even just a big saute pan enjoy

Channel: Andrew Zimmern

Views: 385,859

Keywords: andrew, zimmern, Cooking, Culinary, Literacy, Kitchen, instructions, How, to, Yum, delicious, favorite, eating, meal, Travel, Channel, family, azcooks

Id: Vt5ZcDR-BTk

Length: 7min 15sec (435 seconds)

Published: Thu May 25 2023