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A quick and flavorful Cantonese noodle dish featuring springy egg noodles tossed in a savory sauce made of soy, sesame oil, and aromatics. It's served with blanched choy sum and tender char siu pork for a classic, comforting meal approved by Uncle Roger.
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AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
Mix the soy sauces, garlic, sugar, sesame oil, pepper, and MSG in a bowl to create the sauce base. → Boil the egg noodles for 2 minutes, then remove and drain. → Blanch the choy sum in the boiling water for 2-3 minutes. → Toss the noodles in the sauce and serve topped with char siu and blanched greens.
Mix the soy sauces, garlic, sugar, sesame oil, pepper, and MSG in a bowl to create the sauce base. → Boil the egg noodles for 2 minutes, then remove and drain. → Blanch the choy sum in the boiling water for 2-3 minutes. → Toss the noodles in the sauce and serve topped with char siu and blanched greens.
A quick and flavorful Cantonese noodle dish featuring springy egg noodles tossed in a savory sauce made of soy, sesame oil, and aromatics. It's served with blanched choy sum and tender char siu pork for a classic, comforting meal approved by Uncle Roger.
Wash and prep the choy sum by separating the stems and leaves, then slice the spring onions.
In a serving bowl, combine light soy sauce, dark soy sauce, sesame oil, grated garlic, sugar, and white pepper.
Add the MSG to the sauce mixture and stir well to combine.
Bring a large pot of water to a boil. Add the egg noodles and cook for 2 minutes.
Once the noodles are removed, blanch the choy sum in the same boiling water for 2-3 minutes.
Do not overcook the egg noodles; they should have a slight springy texture.
The combination of light and dark soy sauce is essential for achieving both the right saltiness and a deep, rich color.
MSG is recommended for an authentic flavor profile, though it is optional.
The sauce is mixed directly in the serving bowl to save time and ensure the noodles absorb the flavors immediately.
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