Cantonese Chow Mein

Method6 steps · about 30 min

1. 1

   Step 1: Choose one preparation route for the 12 oz noodles. Fresh unsteamed: set a steamer rack above water in the wok, leaving the rack surface clear of water. Bring water to a boil, separate noodles on the rack, cover and steam over high heat for 10 minutes; on a solid plate add 2–3 minutes so the bottoms cook. Dunk steamed noodles in the boiling water for 15–30 seconds, drain and fluff apart with chopsticks for 1–2 minutes, then cool 3–5 minutes. Fresh pre-steamed: skip steaming, dunk in boiling water about 2 minutes, drain, separate and cool. Dried: skip both fresh routes, cook according to the package until just al dente, rinse in cold water to stop cooking and drain well. This preparation water is separate from the 1 tbsp sauce water.

   10-minute steaming stage for fresh unsteamed noodles only · 10 minUses 12 oz Hong Kong style pan-fried noodles · Water for the chosen noodle steaming or boiling route · Cold water only for rinsing cooked dried noodles

   
2. 2

   Step 2: Wash the vegetables. Cut the 5 scallions into about 1 1/2-inch pieces, keeping whites and greens separate. Thinly julienne the authored half onion. Leave bean sprouts (4 oz) whole, or trim beans and tips if desired.

   Uses 1/2 onion · 5 scallion stalks · 4 oz bean sprouts · Clean water for washing vegetables

   
3. 3

   Step 3: Mix the 1 tbsp dark soy sauce, light soy sauce (1 tbsp), oyster sauce (1 tbsp), sugar (2 tsp) and separate 1 tbsp sauce water until sugar dissolves. Keep sesame oil for the final cooking stage.

   Uses 1 tbsp dark soy sauce for sauce · 1 tbsp light soy sauce · 1 tbsp oyster sauce · 2 tsp sugar · 1 tbsp water for sauce

   
4. 4

   Step 4: Heat the wok about 2–3 minutes, aiming for 176–204°C/350–400°F. Add one third of the corn oil (3 tbsp), about 1 tbsp, and heat until shimmering without smoking. Stir-fry prepared scallion whites and onion for about 1 minute; reserve on a plate. Reheat the wok, add a second third of the oil and then the prepared drained noodles. Move gently without flipping yet, allowing the bottom to crisp for about 3 minutes. Flip with a spatula, add the remaining third of the oil around the noodle perimeter and crisp the second side for another 3 minutes, moving gently as needed.

   First 3-minute noodle crisping stage; flip and repeat · 3 minUses 3 tbsp corn oil, divided into three equal portions · Prepared scallion whites and onion · Prepared drained noodles from the chosen route

   
5. 5

   Step 5: Push the crisped noodles aside, add prepared bean sprouts and cover them with noodles. Cook 30–45 seconds, continuing if needed until the sprouts are heated and cooked. Return reserved cooked scallion whites and onion, add prepared scallion greens and cook 1–2 minutes while separating noodles. Pour in the prepared sauce and toss about 1 minute to coat and evaporate excess liquid. Add sesame oil (1 tsp) and continue mixing and separating for another 1–2 minutes. Taste; optionally add some of the extra dark soy sauce, up to the source 1/2 tbsp, for darker colour and flavour, reserving any unused extra sauce.

   Uses Crisped noodles · Prepared bean sprouts and scallion greens · Reserved cooked scallion whites and onion · Prepared sauce · 1 tsp sesame oil · Optional extra dark soy: add to taste up to 1/2 tbsp; reserve unused

   
6. 6

   Step 6: Transfer the finished noodles, vegetables and sauce onto a serving plate and serve.

   Uses Finished Cantonese chow mein