Chinese · Dinner
Salted Fish Fried Noodles
A Cantonese wok-fried noodle dish with salted fish crisped in hot oil, tossed with egg-coated noodles, scallion, bean sprouts, and soy seasoning. Salted fish delivers briny umami depth that cuts through plain noodles, finished with high-heat stir-fry for smoky wok aroma.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
502Calories
30.2gProtein
22.8gFat
48.1gCarbs
4.8gSugar
3gFiber
1847mgSodium
218mgChol
4.5gSat Fat
612mgPotassium
95mgCalcium
4.1mgIron
2.3mcgVitamin B12
7mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Flake the salted fish fillet into small pieces. Mince the garlic, slice the scallion, and have the noodles ready to add quickly.
2
Boil
Bring a small pot of water to a boil over high heat and cook the egg noodles 1 to 2 minutes until pliable, then drain well.
3
Fry
Heat the vegetable oil in a wok over high heat until shimmering, then add the flaked salted fish and stir-fry 1 minute until edges crisp.
4
Saute
Add the minced garlic to the wok and stir-fry over high heat 20 seconds until fragrant but not browned.
5
Scramble
Push fish and garlic to one side, crack the egg into the cleared space, and scramble over high heat 30 seconds until just set.
6
Toss
Add the drained noodles, bean sprouts, soy sauce, and sugar to the wok and toss over high heat 2 minutes until evenly coated.
7
Finish
Off the heat, stir in the sesame oil, white pepper, and sliced scallion, tossing until evenly distributed.
8
Plate
Pile the noodles onto a plate, scattering any crisp fish pieces over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g salted white fish, flaked
- 7 oz200g fresh egg noodles
- 22 eggs
- 4 cloves4 cloves garlic
- 22 scallion
- 1/2 cup50g bean sprouts
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 2 tbsp30ml vegetable oil
- 1 tsp1 tsp sesame oil
- a pinch of white pepper
