Cantonese Chow Mein (Soy Sauce Chow Mein)

Method7 steps · about 15 min

1. 1

   Step 1: Mix all 2 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp oyster sauce, 2 tsp brown sugar, 1 tbsp sauce water, 1 tbsp sesame oil and the measured 1 tbsp sauce chili oil in a bowl until evenly combined. Keep the complete sauce ready.

   Uses 2 tbsp soy sauce · 2 tbsp dark soy sauce · 1 tbsp oyster sauce · 2 tsp brown sugar · 1 tbsp water · 1 tbsp sesame oil · 1 tbsp chili oil

   
2. 2

   Step 2: Bring enough separate noodle water to the boil. Soften all 300 g egg chow-mein noodles in the boiling water for about 1 minute, as the source directs for its quick-softening noodles, then drain well. If your noodle packet requires a longer preparation to become stir-fry ready, follow that actual packet rather than undercooking dried noodles.

   Source quick-softening noodles · 1 minUses Separate boiling noodle water; amount unspecified · 300 g egg chow-mein noodles

3. 3

   Step 3: Heat all 2 tbsp neutral cooking oil in a wok or large pan over high heat. Add all 4 minced garlic cloves, the diced shallot (1) and sliced ½ onion. Sauté for about 1 minute until fragrant.

   Fry garlic shallot and onion · 1 minUses 2 tbsp neutral cooking oil · 4 minced garlic cloves · 1 diced shallot · Sliced ½ onion

   
4. 4

   Step 4: Add all the drained softened noodles to the fried aromatics and their retained oil. Follow with all 100 g bean sprouts and the green parts from 5 scallions, cut into 2-inch pieces.

   Uses All drained softened noodles · All fragrant aromatics and retained 2 tbsp cooking oil · 100 g bean sprouts · Green parts from 5 scallions, cut into 2-inch pieces

   
5. 5

   Step 5: Keep stir-frying the assembled noodles and vegetables, loosening and separating the strands with chopsticks or a spatula so they heat evenly.

   Uses All assembled noodles and vegetables

6. 6

   Step 6: Pour all the earlier complete sauce over the separated noodles and vegetables. Toss over heat until the sauce coats every strand without dry patches and the noodles and vegetables are hot throughout.

   Uses All separated noodles and vegetables · All complete sauce, including its measured 1 tbsp chili oil

   
7. 7

   Step 7: Divide the completed Cantonese chow mein into 2 portions. Garnish with sesame seeds, ready fried shallots and the separate extra sliced spring onions as desired. Add optional extra chili oil only if wanted; the measured sauce tablespoon is already in the noodles.

   Uses All finished sauced noodles and vegetables · Sesame seeds to garnish; amount unspecified · Ready fried shallots to garnish; amount unspecified · Separate extra sliced spring onions to garnish; amount unspecified · Optional extra finishing chili oil; amount unspecified