Cantonese Stir-fried Egg-noodle with Soy Sauce

This is a brother dish of the Stir-fried Ho Fun and Beef, both are delicious
traditional Cantonese snack.

Cantonese Stir-fried Egg-noodle with Soy Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1-2
  • Difficulty: medium


  • 1 lb. Cantonese Egg-noodle.
  • 1 lb. Bean-sprout.
  • 3 tbsp. oil.
  • 3-4 tsp. Soy sauce.
  • 1 tsp. sugar.
  • 1 tsp. Sesame Oil.
  • 4 cups water


  1. Mix Soy sauce and sugar, set aside for later use.

  2. Boil 4 cups water in sauce pan or wok for 2-3 min.
  3. Add Egg-noodle; boil over in high-heat for 4 min.
  4. Take the noodle out; cool in running-cold-water for 30 sec.
  5. Drain with colander, and set-aside for later use.
  6. Heat the sauce pan or wok for 2-3 min
  7. Add bean-sprout; stir-fry till cook through; set-aside for later use.
  8. Add oil to the hot pan; stir-fry Egg-noodle in Step 5 till hot.
  9. Pour soy sauce onto noodle, keep stirring until brown.
  10. Switch the heat off; add bean-sprout and keep on stir-frying.
  11. Add sesame oil then garnish on the plate to serve.

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