Cantonese Soy Sauce Chow Mein
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A classic Cantonese dish known for its supreme soy sauce flavor, typically served for breakfast or lunch, especially popular for dim sum. This recipe showcases the traditional method of preparing chow mein with steamed noodles for a perfect texture.
00:20:00 total
Serves 4
medium
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Ingredients
- Chinese egg noodles (Chow Mein) - 12 ounces (Hong Kong Style Pan Fried Noodles, about 12 ounces)
- green onions - 4-5 pieces (cut into 1 - 1.5 inch pieces, separate white and green parts, about 4-5 pieces)
- white onion - 1/2 (julienned, use 1/2 of a large onion)
- beansprouts - 4 ounces
- dark soy sauce - 1 tablespoon (1 tablespoon)
- light soy sauce - 1 tablespoon (1 tablespoon)
- oyster sauce - 1 tablespoon (1 tablespoon)
- sugar - 2 teaspoons (2 teaspoons)
- water - 1 tablespoon (for sauce, 1 tablespoon)
- corn oil - 2 tablespoons (for frying, about 2 tablespoons divided)
Instructions
- Prepare the noodles: Steam the Chow Mein noodles on a metal rack or plate over boiling water for 10 minutes. After steaming, dunk the noodles in boiling water for 1 minute, then drain and cool.
- Prepare the sauce: Mix together dark soy sauce, light soy sauce, oyster sauce, sugar, and water until the sugar dissolves.
- Cook the vegetables: Heat 1 tablespoon of corn oil in a wok to 350-400F. Sauté the white parts of the green onions and the julienned white onion until aromatic, about under a minute. Set aside.
- Pan fry the noodles: Add another tablespoon of oil to the wok. Add the noodles and pan fry until the bottom becomes crispy. Flip over and continue to pan fry until all the noodles are crispy.
- Combine and serve: Add the bean sprouts, cooked vegetables, and sauce to the noodles. Mix well and serve hot.
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