Soy Sauce Fried Egg Noodles

chineseeggnoodlessoysaucefried Alright, let's end this epic how-to with a simple little dish to test out your awesome new egg noodles, shall we? This recipe is my take on a classic and beloved simple noodle stir-fry. As the name suggests, it's all about good noodles and good soy sauce. If you're looking to keep it super-simple, you can omit the egg too and just use the sauce and green onions. It's a fantastic little side and a perfect dish to go along with dumplings, barbecued pork, or a little wine chicken. It's also really good for eating out of a container in front of an open refrigerator at midnight - not that I speak from experience or anything.

2 Tbsp. thick soy sauce (soy paste) or 1.5 Tbsp. light soy sauce mixed with 2 tsp. cornstarch
1 Tbsp. dark soy sauce
½ Tbsp. sugar
½ tsp. sesame oil
2 Tbsp. oil
2 eggs, whisked
1 bunch of scallions, greens and whites separated and sliced into 4 cm (~2") pieces
1 cm ginger, sliced into thin strips
1 clove garlic
4 servings egg noodles, boiled and drained, but still warm

Combine the soy sauces, sugar and sesame oil in a small bowl and set aside.

Heat a wok or large, heavy pan over very high heat. Add 1 Tbsp. of oil and swirl the wok to cover the bottom. Add the eggs slowly to the wok, stirring quickly to yield small pieces of egg. Add the white portion of the scallions, ginger and garlic to the wok and stir-fry for about 1 minute, or until the scallions are tender. Add the scallion greens to the wok along with half the sauce and stir-fry for about 30 seconds.

Remove everything from the wok, setting it aside in a bowl.

Add the remaining oil. Allow the wok to heat back up. Add the noodles to the wok and stir-fry for about 1 minute, stirring continuously. Add the egg and vegetables back to the wok. Add the remaining sauce and stir-fry for an additional minute or so.

Remove from heat and serve immediately.

As with all stir fries, the key to success is keeping things really hot while keeping them moving in the pan. If you're looking for stir-frying tips, I've got a handy little guide to help you master it.