Hong Kong Style Fried Noodles

Ingredients for Egg Noodles:

250g Noodelicious Flour 

50g Water

5g Salt 

50g Whole Egg

3g Lye Water

Ingredients for Sauce:

50g Hot Water

20g Light Soy Sauce

20g Dark Soy Sauce 

30g Oyster Sauce   

10g Brown Sugar  

Ingredients for Toppings:

30g White Onion

100g Bean Sprouts

100g Chives

300g Broccolli    

100g Zucchini

100g Carrots

100g Mushrooms

30g Sesame Oil

2g Sesame Seed

Making your Egg Noodles:

1. In a mixing bowl, sift URC Noodelicious Flour.
2. Add the salt, water, egg, and lye water. Knead the until well combined. Let rest in a bowl covered with plastic film for 30 minutes. 
3. Using a noodle sheeter, roll the dough into 1.5mm thickness. 
4. Cut noodles in a noodle cutter using the finest or smallest noodle size. 
5. Allow to air dry before cooking. 

Making your Sauce:

1. In a bowl combine hot water, brown sugar, light soy sauce, dark soy sauce, and oyster sauce. Mix it well.

Cooking it all together:

1. In a wok or pan, boil water. Add the noodles only when the water is boiling. 
2. Do not overcook the noodles. Once they are already loosened up. Remove from the pot, drain, and rinse with water. 
3. Heat a pan or wok and coat with oil. Once oil is hot, saute the bean sprouts. Fry over medium to high heat briefly for a few seconds. 
4. Add the white onion and cook until translucent. 
5. Add the blanched and drained noodles and saute in the mixture for a minute. 
6. Add the pre-prepared sauce, and toss to mix well. 
7. Add in the chives, broccoli, zucchini, and mushroom, and toss to mix well. 
8. Flavor with sesame oil. Add sesame seeds, and toss more to mix well. 
9. Remove from pan and garnish with sesame seeds and chives.