Home Cooked Fried Noodle 自家炒麵

 

I used to fry noodles when I am not in the mood for rice. And, all these while I only fry Lou Shu Fun aka Silver Needle Noodle (銀針粉). When I was small I was learnt this noodle as Lou Shu Fan as in Rat Noodle if you translate it directly (老鼠粉); and along the years of my growing age, I got to know it’s also call Bee Tai Bak in Hokkian dialague (米篩目/米台目). Frying Noodle especially we called that Yellow Noodle is my 1^st experience, we got to wash off the alkaline (鹼水) before we fry. I have never ever know how do we wash it off, cuz, all the time I only know to blanch it before we eat, just like the normal Ko Lo Mee (乾捞麵).

Ingredients

100g to 150g of yellow noodle, I told the trader I only need 1 person serving

Bean sprout, again… 1 person serving

1 egg

1 tablespoon light soya sauce

2 teaspoon dark soya sauce

2 teaspoon of chili boh

2 to 3 cloves of garlic, chopped

Method

1. Wash the yellow noodle under the running water for about 5 to 10 minutes

2. Then after, leave it aside to let it dry off

2. Heat the wok on high flame

3. Add in the garlic and fry till fragrant

4. Follow by the yellow noodle

5. Then keep stir frying it and add in other sauces like dark soya sauce, light soya sauce and chili boh

6. Once all sauces blended well, add in the bean sprout

7. Add in the egg and blend in the noodle

8. Stir fry it for couple of minutes and dish out

 

Though this is my first time, I wouldn’t say it’s delicious, but it isn’t that bad, most important thing is the flame that has to control it well.