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Ingredients
Ingredients
- 200 g dried egg noodles
- 200 g mung bean sprouts
- 20 g onion (about ¼ medium onion), thinly sliced
- 15 g garlic (about 4 cloves), minced
- 12 pieces siomai (3 siomai per bowl)
- 2 tsp sesame oil
- 4 Tbsp cooking oil
For the Fried Noodle Sauce
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp mirin (optional)
- 1 Tbsp oyster sauce
- 50 ml water
For the Toppings per bowl
- 1.5 Tbsp chili garlic oil, or to taste
- 1.5 Tbsp fried garlic, or to taste
- 1 piece calamansi
How to Make It
How to Make It
- Cook the egg noodles according to the package instructions, then drain well and set aside.
- In a bowl, combine the soy sauce, sugar, mirin, oyster sauce, and water. Mix until the sugar is mostly dissolved.
- Steam the siomai for 10–12 minutes, or until fully cooked and heated through. Set aside.
- Heat the cooking oil in a large wok or pan over medium-high heat.
- Add the garlic and onion, then sauté until fragrant and lightly softened.
- Add the mung bean sprouts and stir-fry for about 1 minute, keeping them slightly crisp.
- Add the cooked egg noodles and toss until evenly combined with the vegetables.
- Pour in the prepared sauce and continue tossing until the noodles are evenly coated and have absorbed most of the sauce.
- Drizzle in the sesame oil and toss briefly to combine.
- Transfer the noodles to a serving bowl or plate.
- Top with the steamed siomai, fried garlic, and chili garlic oil.
- Serve with calamansi on the side and squeeze over the noodles before eating.
- Serve and enjoy.
Kubo Tips
- Avoid overcooking the egg noodles during boiling since they will continue cooking when stir-fried with the sauce.
- Use a hot wok or wide pan so the noodles fry instead of steaming.
- Drain the noodles well before adding them to the pan to prevent the dish from becoming watery.
- Adjust the chili garlic oil and calamansi to taste when serving.