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Why? Why have such big chopsticks? For Friday frying, for the big actually. Right. So you don't need to go too close. Hello guys, welcome back to wok Wednesday. I'm Lance from School of Wok, London's best Asian cookery school. Today we're making Hong Kong noodles. If you ever struggle with noodles cooking, I'm going to show you the best techniques to make it glossy and silky. Okay, we're going to start with building up our wok clock. Aromatics, your spring onions. Our spring onions we are cutting it into two parts, the firm bits and the leafy bits.
The firm bits they have like stronger flavor. And they are less easy to overcook, which we're going to cut into chunks. 12:00 on your wok clock. The leafy bits just cut off the unhappy part. Just very simply into chunks. Like that. And at the end on your wok clock. And onion, we're using half of an onion steak. We're going to go with a line. And make sure you separate it on your chopping board. Otherwise it will be a pain try to separate it in the wok later.
Onto a plate. Next bit, we're going to cut some carrots. So we're going to go through the cleaver skills for tiny bits. So when you come across with something, some ingredients that's round like this, they kind of roll around and not very safe you trying to hold it with your other hand. So you want to just trim off tiny bits to make it flat and stable. Then you can easily slice them. Stack them together but not too much. Do a down and forward, down and forward, down and forward. While the other hand you want to tuck them in, tuck the fingers in, make stance. You should knuckles to be a guideline. And like a claw basically and do a
down and forward, down and forward, down and forward. Okay. After that, uh red pepper for a bit of color. Extra health. Let's take the core out. And when you're slicing your pepper, always don't go with the slippery side. Go from inner inside. Back on the plate. And we've got some sweetheart cabbage. Might be the biggest sweetheart cabbage I've ever seen. What you want to do thinly. Don't forget your claw. We've got some garlic chives here, cow choy, Chinese chives. Whatever you want to call it.
Just going to cut them into similar shapes as the other ones. In stir fries we like to keep everything like kind of similar shapes. So when you use chopsticks to eat it, you can pick up everything all at once. Okay, and for bean sprouts, if you do mind the let's say the root bit, stem bits, sprout bits you can pick them off. But make sure you wash it though. And protein wise, we got some frankfurter pork sausage, a bit of leftover from our event last night. Sausage Saturday. These were the ingredients for the tteokbokki. Just want to kind of cut it into strips like that.
You can use anything, any protein you like. Chicken um pork beef whatever you have left in your fridge or spam. Okay, now we're going to start with mixing the sauce. Saltiness from your light soy. I'll do about 1 and 1/2 tablespoons. Okay, oyster a tablespoon. Bit of sugar a good pinch. Tiny bit of white pepper as well and a bit of chicken powder. Looks well. And there are two more sauces to go in the dish, which is your dark soy, sesame oil. We're going to add it in at the end of cooking and I'll show you why later.
Okay, now we're going to soak the noodles. Noodles here, very simple. Pot of water bring it boil and your dry egg noodles, put them in. The reason why we soak the noodles first cuz you want to loosen them and you want to kind of par cook them. But you don't want to cook them too much, otherwise they will turn mushy in your wok later. What we're looking for the texture wise is al dente. Just put it on straight on the tray is fine. You want to spread it out and some people at this point they will shock them in cold water which I don't like cuz I find it is if you do it my way you just leave it hot. The heat from the
middle of the noodles is kind of expelling all the steam all the moisture out from the noodles which makes it slightly drier once it's cool down. Let it cool down from for about like 6, 7 minutes. And we're going to start wokking. So the first bit you want to get your wok piping hot and you need to get all the moisture out between all these comments do and then season with thin layer of oil to make it physically nonstick. And turn it down slightly cuz we're gently frying the sausage here. So we try to make it slightly charred and get a bit of fats out from the sausage. We're going to take it out. Onions in.
You want to cook the aromatics first. Just onion and also the stem bits of the spring onion. The reason why we cook the aromatics first we want to bring out the flavor, release the aroma and the aroma will goes in everything you added in later. Okay. Nicely fragrance. Carrot. to cook everything. To create some steam for all the vegetables. Pepper. Bean sprouts. And again, tiny bit of water. So now we have added in aromatics and all the vegetables. And at the end you add in garlic chives cuz they cook very quickly. They will down very quickly. Just want to toss it well. And also sausage back in.
Once the sausage back in, you want to season them with tiny bit of sauce that you make earlier. Do a whirl around, do a wok toss. Nicely fragrance. Take it out and cook the noodles so you have enough heat to give everything in this dish a bit of char. Smoking hot, oil in. Fried rice, fried noodles, fried rice noodles, always decent amount of oil. Once the noodles in turn it down to medium At this bit you want to kind of pan fry it until it gets a very nice crispy and kind of charred texture on the surface.
So I don't want to stir it too much at this point. And that is the secret technique we have here for cooking your fried noodles. Separate your veg cooking and your noodles cooking. Flip it over. Okay, once it's nicely charred, I'm going to put it put the vegetable back in. Also the sausage. Once everything's in you want to toss it well. So now we need uh both hands. So it's kind of like loosen it.
You pick up a tiny bit each time. So this is the key thing you do if you want to separate your noodles, if you don't want to clump up your noodles. So then from the edge At this point if you do too much wok tossing, it will clump up into a really like noodle ball. Instead you want to just pick up a tiny bit each time to loosen it. Once it's nicely charred again we add it in the last two sauces. Dark soy and your um sesame oil. Dark soy, not from the edge. You want to pour it onto the noodles. Cuz they contain quite a bit of caramel. If you pour it from the edge, it might just burn straight away and we want to use it to kind of color the dish nicely.
So, on the noodles instead of from the edge. Okay, once it's nicely golden brown, turn off the heat. At the end, sesame oil for a nice fragrance. And we serve. Now, we're going to dig in. Smaller pair of chopsticks. So, this way of soaking our noodles really keeps the kind of bounciness for your noodles. And it also soaks up all the sauce, really salty, savory. You can taste the smokiness from the sausage as well. Thank you so much for watching. We really enjoy making these videos for you. Tell us what you want us to make next time and I will see you next week. Bye.
