Cantonese fried noodles

10:00 AM. This is a lovely morning. Sunshine is coming through my window and warms my back.
I have just made lunch to bring to my work, and I’m now drinking coffee with oliebollen, a local pastry from the Netherlands.
Oliebol
Every Thursday I start work at 12 O’ clock. That means I can get up late, have a slow breakfast and sometimes cook lunch for work.

Cantonese fried noodles 3Today, I made Cantonese style fried noodles. For this we will need:

  • Udon noodles (2 bags of 200 grams)
  • Cantonese dried sausage, also known as Lap Cheong: 2 pieces (you can use chicken, beef, pork or any other kind of sausage to replace)
  • Spring union: 3 pieces
  • Fresh bean sprouts (100 grams)
  • Dark soy sauce (1 tablespoon)
  • Light soy sauce (1 tablespoon)
  • Oyster sauce (2 tablespoons)
  • Dried chilies: 4 (only if you like it very spicy:)

Preparation step: cut, cut and cut…

  1. Cut the sausages into thin pieces
  2. Cut the spring union in pieces of about 3 cm
  3. Cut the dried chilies in fine pieces

This will be my lunch:
Cantonese fried noodles
How to cook it

  1. Heat some oil in a wok, then add the sausages and dried chili. Fry for 1 minute and then add the Udon noodles
  2. You will find that the Udon is a bit dry and sticky. This is not a problem: just sprinkle some warm water (about half my coffee cup) over them, and then stir. You’ll see that they loosen up
  3. Add the dark soy sauce and the Oyster sauce and stir 1 to 2 minutes
  4. Add the bean sprouts, and one spoon of light soy sauce. Stir fry for another minute
  5. Finally add the spring unions and stir fry for one minute more

That’s it!

Everything from washing, cutting and cooking in only 10 minutes. Now that’s easy right?

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