HONG KONG-STYLE SOY SAUCE NOODLES

Hong Kong-Style Soy Sauce Noodles image

Provided by Andrew Zimmern

Time 15m

Yield 2 servings

Number Of Ingredients 12

1 red Fresno chile, seeded, deveined and thinly sliced lengthwise
3 dried hot chiles
1 teaspoon grated garlic (about 1 large clove)
1 teaspoon grated ginger (about one 2-inch piece, peeled)
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 tablespoons naturally-brewed soy sauce, such as Kikkoman or Yamasa
1 tablespoon sake
8 ounces fresh thin egg noodles
3 tablespoons peanut oil, plus an extra teaspoon if needed
1 bunch Chinese or garlic chives, cut into 2-inch lengths
1 cup soy bean sprouts

Steps:

Combine the Fresno chile, dried chiles, garlic and ginger in a small bowl. Reserve.
Combine the sesame oil, sugar, soy sauce and sake in a small bowl for the liquid seasonings. Reserve.
Separate the noodles with your fingers so they no longer stick together.
Preheat a wok over high heat until hot. Add the 3 tablespoons peanut oil and swirl to coat. When the oil is hot, add the noodles-they should brown immediately. Toss several times.
Add 1 teaspoon of peanut oil if the wok is too dry, then add the chiles, garlic and ginger. Toss and cook for a few seconds, then add the chives. Cook, tossing with chopsticks or tongs, for 45 seconds.
Add 1/4 cup of water, which will steam the noodles, and cook for a few seconds. Add the bowl of liquid seasonings and bean sprouts. Cook, tossing, until the noodles are cooked through, about 10 seconds. Serve immediately.