This is a Cantonese classic. It may be difficult to replicate if you cannot find fresh thin egg noodles in your area.

Fresh egg noodles taste much like fresh pasta: they have a special texture that cannot be obtained in the dried versions. The Cantonese love their fresh egg noodles and they call them ‘raw noodles’ – Sang Min 生面. Sang Min are commonly used in dry noodles dishes or in noodles soup, together with typical Cantonese fare like roast duck, wonton dumplings 馄饨, char siew roast pork 叉烧 or sliced broiled chicken 鸡丝.

There is however a third way of eating Sang Min: deep-frying.

That is what we are going to do today!



  • 1 large portion of fresh egg noodles, usually 2 balls/handful
  • 250g beef steak, sliced
  • 3 branches of kailan 芥蘭/芥兰, loosely torn
  • 1 eggwhite
  • 3 tbs Oyster sauce
  • 1 tbs dark soy sauce 老抽
  • 3 cloves garlic, minced
  • 3 slices, fresh ginger
  • Salt and pepper
  • 3 tbs corn starch
  • 3 tbs cold water
  • 200ml water
  • Frying oil

Serving: 1-2 persons



  1. Marinate your beef in oyster sauce, dark soy sauce, a dash of salt and pepper. Set aside.
  2. Heat up your wok with oil. Depending on the width and depth of your wok, the oil should be 5cm deep.
  3. First untangle and spread out your egg noodles loosely on a plate.
  4. Once the oil is hot, spread your noodles into the oil to form a loosely formed round bird’s nest.
  5. Once the noodles turn golden brown, take them out of the oil, drain well and place in the centre of your serving plate.
  6. Discard most of the oil in the wok with only 3 tbs left.
  7. Stir-fry your ginger, then minced garlic until the fragrance is released.
  8. Add it your beef and stir-fry well. Followed by the kailan.
  9. Once those are cooked, add in your water. Cover and bring to boil.
  10. Meanwhile, mix the cornstarch evenly in cold water in a bowl. Set aside.
  11. Uncover your wok, test the taste of your gravy and add salt and pepper to taste.
  12. Once the gravy is boiling, stir in your eggwhite quickly to create thousands of white specks in the dark brown sauce.
  13. Next, slowly pour in your cornstarch mixture while stirring the gravy quickly so that the gravy is thickened evenly.
  14. Turn off the fire and pour your thick beef and vegetable gravy over the deep-fried noodles.
  15. Give it a dash of pepper and serve piping hot. Enjoy!

*Note: Do not attempt to use dry egg noodles you find in Asian supermarkets. They will turn out really hard.