The difference between light and dark soya sauce: Light soya sauce is made from soya beans, salt and water while dark soya sauce should have caramel as one of its ingredients as well. Dark soya sauce is also more viscous.
250 gm Chinese egg noodles, boiled in sufficient water with 1 tablespoon salt till done
2 white onions, cut into paper thin half-rings
Sufficient vege oil to deep-fry the onion rings
2 tablespoons dark soya sauce
Deep-fry the onion rings till crispy OR fry the garlic till crispy. Drain onion rings/garlic from oil. Mix the noodles with the oil left over from the frying the garlic or six tablespoons of the oil left over from the onion rings, and dark soya sauce by tossing the noodles. Sprinkle the onion rings/garlic on top. Serve.
Alternative: Making crispy onion rings is a LOT of work. Instead, you can substitute the onion rings with crispy chopped garlic. Chop 6 cloves garlic. Fry till golden brown in 6 tablespoons oil. Mix the garlic and oil in place of the onion rings and onion oil.
This goes well with Pakchoy in garlic oyster sauce and slices/pieces of roast pork.
No comments:
Post a Comment