4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon dark brown sugar
2 teaspoons rice wine vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon black pepper
Directions: mix well
1 tablespoon honey
1 tablespoon hoisin sauce
2 teaspoons soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
½ tablespoon shaoxing wine or dry sherry (optional)
¼ teaspoon white pepper
8 oz. fresh Hong Kong Style Egg Noodles (pan-fried noodles, not “wonton noodles”) or 3 bundles dried Hong Kong Style Egg Noodles
3 tablespoons oil
1 scallion, chopped
1 tablespoon toasted sesame seeds
In a small bowl, mix together the honey, hoisin, soy sauce, sesame oil, salt, shaoxing wine (if using), and white pepper. Set aside. Bring a pot of water to a boil and add the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse the noodles in cool water and drain thoroughly.
The next step is very similar to our Cantonese Soy Sauce Pan Fried Noodles recipe, so if you have tried that recipe, this should be a snap! Heat the wok over high heat and add a tablespoon of oil. Spread the noodles across the surface of the wok in a thin, even layer, and swirl the wok to distribute the oil. Cook over medium to medium high heat until the noodles are crisp, about 5 minutes.
Flip the noodles over and add another tablespoon of oil around the perimeter of the wok to let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get the noodles to crisp evenly. You want them to be pretty dry, so that the sauce caramelizes when you add it.
Keep the heat at medium and add that last tablespoon of oil to the wok, along with the sauce. Toss the noodles around for another 3 minutes, until they’re all coated and the sauce is caramelized. Garnish with scallions and sesame seeds.