Soy Sauce Chow Mein
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A Cantonese classic, Soy Sauce Chow Mein, featuring steamed Hong Kong pan-fried noodles, a savory mix of sauces, and a combination of onions and bean sprouts for a quick and tasty meal.
00:15:00 total
Serves 4
medium
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Ingredients
- fresh unseed Hong Kong pan-fried noodles - watch the video to see
- green onions - watch the video to see (chopped)
- onion - watch the video to see (chopped)
- dark soy sauce - watch the video to see
- light soy sauce - watch the video to see
- oyster sauce - watch the video to see
- sugar - watch the video to see
- water - watch the video to see
- oil - watch the video to see (for stir-frying)
- bean sprouts - watch the video to see
- sesame oil - watch the video to see
Instructions
- Prepare Noodles: Steam the fresh unseed Hong Kong pan-fried noodles instead of boiling them. Refer to our detailed video posted previously for guidance.
- Chop Vegetables: Chop the green onions and onion.
- Create Sauce: Mix dark soy sauce, light soy sauce, oyster sauce, sugar, and water in a bowl.
- Stir-Fry Onions: Heat some oil in the wok and stir-fry the onion and green onion roots for a minute, then set them on a plate for later.
- Cook Noodles: Heat the wok again with a little more oil, then add the noodles. Cook for 3 minutes to let the bottom get crispy, then flip and add more oil along the perimeter of the noodles. Cook for another 3 minutes.
- Add Vegetables and Sauce: Add the bean sprouts and all of the onions, then cook for 2-3 minutes. Pour in the sauce and mix it around.
- Final Touches: Drizzle some sesame oil, mix for another minute, then plate and enjoy.
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