Equipment
Ingredients
Noodles and Produce
- 400 g yellow egg noodles
- 15 g garlic, minced
- 100 g bean sprouts, rinsed and drained
- 50 g garlic chives, cut into 5cm lengths
Protein
- 200 g raw king prawns, peeled and deveined, tails removed
- 2 eggs
Sauce and Oil
- 50 ml chicken stock, warm
- 30 ml light soy sauce
- 30 ml oyster sauce
- 15 ml dark soy sauce
- 5 ml fish sauce
- 2 g white pepper, finely ground
- 30 ml neutral cooking oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1116 kcal
- Protein
- 60 g
- Carbohydrates
- 153 g
- Fat
- 30 g
- Fiber
- 9 g
- Sugar
- 6 g
- Sodium
- 2171 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 516 mg
- Potassium
- 1118 mg
- Calcium
- 222 mg
- Iron
- 11.0 mg
- Magnesium
- 203 mg
- Phosphorus
- 892 mg
- Zinc
- 6.5 mg
- Vitamin A
- 278 mcg
- Vitamin C
- 24 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 2.35 mg
- Riboflavin
- 1.24 mg
- Niacin
- 18.1 mg
- Folate
- 521 mcg
- Water
- 238 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the warm chicken stock, light soy sauce, oyster sauce, dark soy sauce, fish sauce, and white pepper in a small mixing bowl. Stir until smooth and set aside.
Place the yellow egg noodles in a colander and rinse under very hot tap water for 30 to 60 seconds to separate the strands and wash away excess oil. Drain thoroughly.
Heat half of the neutral oil in a wok or large skillet over high heat, reaching approximately 200C/400F. Add the prawns and sear quickly until they turn pink and opaque. Remove the prawns from the wok and set aside.
Lower the heat to medium. Add the remaining neutral oil and minced garlic to the wok. Sauté until fragrant, about 15 seconds, then push the garlic to the side. Crack the eggs directly into the wok and scramble until just set.
Turn the heat back up to maximum. Add the drained noodles and pour the sauce mixture over them. Using tongs, stir-fry vigorously, tossing the noodles through the sauce until the liquid is fully absorbed and the noodles begin to take on a slightly charred, dark appearance.
Fold the cooked prawns, bean sprouts, and garlic chives back into the wok. Toss for one final minute until the vegetables are heated through but still maintain their crunch. Serve immediately.
Chef's Notes
- Preparation is everything in stir-frying. Have all your ingredients chopped, measured, and placed next to the stove before you turn on the heat, as the cooking process takes less than 10 minutes.
- Dark soy sauce is used primarily for its rich caramel color and mild sweetness rather than saltiness. Do not substitute it entirely with light soy sauce or your dish will be too salty and pale.
- To maximize wok hei at home, avoid tossing the noodles constantly. Let them sit undisturbed for 15 to 20 seconds at a time to develop a slight sear against the hot metal before moving them.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Microwave on high with a splash of water for 2 minutes, or toss in a hot skillet until warmed through.
Troubleshooting
Noodles are mushy and broken into small pieces
Cause: Noodles were boiled instead of gently blanched, or tossed too aggressively with a sharp spatula.
Fix: Cannot be fixed
Prevention: Only rinse fresh egg noodles with hot tap water to loosen them, do not boil. Use tongs to gently lift and toss.
Dish lacks the signature smoky wok flavor
Cause: The wok or pan was overcrowded or not hot enough during the final tossing phase.
Fix: Cannot be fixed
Prevention: Ensure your burner is on the highest possible heat setting and the pan is slightly smoking before adding the noodles.
Prawns are tough and rubbery
Cause: Prawns were left in the wok for the entire cooking process.
Fix: Cannot be fixed
Prevention: Always remove the proteins after the initial sear and fold them back in only at the very end.
Cultural Context
Inspired by the vibrant hawker centers of Singapore, this quick stir-fry echoes the beloved flavor profiles of dishes like Hokkien Mee and Char Kway Teow. By utilizing fresh yellow egg noodles and a concentrated sauce reduction, it streamlines traditional methods for the home kitchen while retaining the signature savory, sweet, and smoky wok hei characteristics that define Southeast Asian street food.
