Cantonese-Style Soy Sauce Fried Noodles (Si Yau Chao Mian)

Simple dishes are often the hardest to perfect, and Si Yau Chao Mian is proof of that. On the surface it looks almost too straightforward — just egg noodles, a handful of vegetables, and a light soy sauce dressing. But the magic of this dish is all in the technique. A screaming hot wok, completely dry noodles, and the confidence to leave them alone long enough to develop that irresistible slightly crispy, charred edge that defines a truly great plate of Cantonese fried noodles. Here at Yunion, our fresh Shanghai egg noodles are perfect for this dish — their thin profile and natural springiness hold up beautifully to the dry-fry technique without falling apart.

Serves: 2 Prep time: 10 minutes Cook time: 10 minutes

Ingredients

For the noodles:

• 1 packet Yunion Shanghai Egg Noodles

For the stir-fry:

• 1 cup yellow chives, cut into 5cm lengths

• 3 green scallions, cut into 5cm lengths

• 2 cups mung bean sprouts

• 3 cloves garlic, minced

• Neutral oil for frying

For the sauce:

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tsp premium fish sauce

• 1 tsp sugar

Method

• Mix all sauce ingredients together in a small bowl and set aside.

• Cook Yunion Shanghai Egg Noodles according to packet directions. Drain thoroughly and spread out on a tray or plate to dry for at least 5 minutes. The drier the noodles, the better the fry.

• Heat wok over the highest heat your stove will allow until smoking. Add a generous splash of neutral oil.

• Add the noodles in a single layer and press them down gently with a spatula. Leave completely undisturbed for 1-2 minutes until the bottom layer develops a golden, slightly crispy crust.

• Toss the noodles, then leave again for another minute to char the other side.

• Add garlic and toss through for 30 seconds until fragrant.

• Pour the sauce over the noodles and toss quickly to coat every strand evenly.

• Add yellow chives, scallions, and bean sprouts. Toss for a final 30 seconds — you want the vegetables barely wilted so they retain their fresh crunch.

• Serve immediately.

Tips

• Drying the noodles thoroughly after boiling is the single most important step in this recipe. Wet noodles steam instead of fry, and you'll never achieve that gorgeous charred edge without starting completely dry.

• Resist the urge to keep moving the noodles once they're in the wok. Leaving them undisturbed is what creates the crispy, caramelised crust that makes this dish so special.

• Yellow chives have a more delicate, subtly sweet flavour than regular green chives and are worth seeking out at Asian grocery stores across Perth. If you can't find them, green chives make a perfectly good substitute

Find Yunion Near You

Our full range of fresh noodles, wonton skins, and dumpling skins are available at select supermarkets and Asian grocery stores across Perth. Click here to find your nearest stockist.