Easy Fried Noodle with Black Bean Sauce
1.
First boil water, add a tablespoon of oil, a little salt, turn off the heat, put in the noodles, cover and simmer for three minutes.
2.
When time is up, open the lid to scatter the noodles, remove them, and quickly rinse them with tap water and let them dry. You can pour 1 tablespoon of oil and mix well to prevent the noodles from sticking.
3.
Wash the shallots and cut into sections. If there are bean sprouts, add some bean sprouts to taste better.
4.
Take a small bowl of soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of steamed fish soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, 2 tablespoons of boiling water, and mix well. Because these are salty, no salt is added.
5.
Pour the same amount of oil into the non-stick pan, pour the noodles, and use chopsticks to spread the noodles. Try to make each noodle stick to the oil, and then fry for a while. Don't use a spatula at this time, it is easy to shovel the noodles, and the spatula is used as an auxiliary tool at this time.
6.
According to your preference, fry the noodles until they are semi-dry or dry a little, then pour in the previously prepared black bean sauce and mix well.
7.
Add the shallots and mix well.
Tips:
1. It is not good to use ordinary dried noodles to fry this noodles, it is easy to paste. Can only be Cantonese-style egg noodles, or use corrugated noodles instead, and do not cook the corrugated noodles, just boil for two or three minutes. If you like the harder, soak for 2 minutes, and softer for 3 minutes.
2. Add a little bean sprouts, shredded shiitake ham, etc. to the side dishes, or it won't be watery.
3. Adjust the black bean sauce first, and the instant noodles are evenly colored.
