Cantonese superior soy sauce noodles (with bean sprouts and scallions) from The Wok - Recipes and Techniques (page 360) by J. Kenji López-Alt

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Notes about this recipe

  • LittlePanFriedBun on January 31, 2026

    The only change I made is adding 340 grams (12 oz) thinly sliced boneless skinless chicken thighs. I marinate the chicken thighs in a combination of potato starch, oyster sauce, and shaoxing wine for at least 30 minutes prior.

  • Stephenn31 on April 05, 2023

    Really easy and turned out well! I only had Chinese wheat noodles on hand and they worked well (I was not going out in an ice storm just for different noodles!) - I would have left them in the wok a bit longer to fry up more in the first solo flip. Added some egg before the noddles and veg went back in for protein

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