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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

Pasta / Noodle Course

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Ingredients

  1. fresh unseed Hong Kong pan-fried noodles - watch the video to see
  2. green onions - watch the video to see (chopped)
  3. onion - watch the video to see (chopped)
  4. dark soy sauce - watch the video to see
  5. light soy sauce - watch the video to see
  6. oyster sauce - watch the video to see
  7. sugar - watch the video to see
  8. water - watch the video to see
  9. oil - watch the video to see (for stir-frying)
  10. bean sprouts - watch the video to see
  11. sesame oil - watch the video to see

Instructions

  1. Prepare Noodles: Steam the fresh unseed Hong Kong pan-fried noodles instead of boiling them. Refer to our detailed video posted previously for guidance.
  2. Chop Vegetables: Chop the green onions and onion.
  3. Create Sauce: Mix dark soy sauce, light soy sauce, oyster sauce, sugar, and water in a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Final Touches: Drizzle some sesame oil, mix for another minute, then plate and enjoy.

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