Supreme Soy Sauce Fried Noodles豉油皇炒面chǐ yóu huáng chǎo miàn

You will find the supreme soy sauce fried noodles at most of the Cantonese dim sum restaurants. A traditional Cantonese fried-noodle dish, it can be made at home within minutes. Every strand of the noodle is evenly coated with the savory and sweet soy sauce, mixed with the crunchy bean sprouts and chives.  It’s simple, yet delicious.

Serve 2

  • 2 tablespoons      cooking oil
  • 200g                              egg noodles (100g per serving) 全蛋面 (click here for homemade fresh egg noodles)
  • 100g                              chicken breast, sliced
  • ½ yellow onion, thinly sliced洋葱
  • 5 stalks                        Chinese chives韭菜, cut into small pieces, separate white and green parts
  • 50g                                                mung bean sprouts绿豆芽
  • 1 tablespoon                        white sesame seeds 白芝麻


  • 1/4 teaspoon                     salt
  • 1/4 teaspoon white peppercorn powder 白胡椒粉
  • 1/2 teaspoon                     corn starch
  • 1 teaspoon      sesame oil
  • ½ tablespoon                     Chinese cooking wine

Seasoning sauce

  • 1 teaspoon                         caster sugar白糖
  • ¼ teaspoon                        white peppercorn powder白胡椒粉
  • 2 tablespoons    light soy sauce 生抽
  • 1 tablespoons                   dark soy sauce老抽
  • 1 teaspoon                         sesame oil
  • 2 tablespoons                   water
  1. Add all the marinade sauce in the chicken slices. Mix well. Let it stand for about 15 minutes. In a separate bowl, prepare the seasoning sauce by mixing all the ingredients of sugar, white peppercorn powder, light soy sauce, dark soy sauce, sesame oil and water.

2. Bring a big pot of water to a boil, add in egg noodles. Use chopsticks to loosen the noodles to prevent them from sticking together. If the noodles are freshly made, cook for about 3 minutes to al dente (80% cooked). Remove and rinse with running tap water. Drain and set aside.

3. Heat up the 2 tablespoons of cooking oil in a wok, add into the marinated chicken over medium heat. Fry for 1-2 minutes once the chicken turns pale (80% cooked). Remove the chicken by leaving the residual oil in the wok. Add into sliced onions and white parts of the chive. Stir fry for 2 minutes. Add into mung bean sprouts, cooked chicken and noodles. Pour into the seasoning sauce. Mix and stir fry for about 3 to 4 minutes till sauce absorbed by the noodles.

4. Stir in the green part of the chive. Turn off the heat.

5. To serve, place the noodles in a big serving plate. Sprinkle 1 tablespoon of white sesame seeds.


  1. There are often two kinds of egg noodles available at Asian grocers. One is for making noodle soup, the other for stir fry. Get the one for stir fry to make this dish as it won’t easily break apart while stir frying.
  2. Bean sprouts and chives cook very fast. Make sure you do not toss them in the wok too early.

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