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Prepare the noodles: Bring a large pot of water to a boil. Add the fresh chow mein noodles and cook according to package directions, usually 1-2 minutes, until al dente. Drain immediately and rinse under cold water to prevent sticking. Toss with 1 tablespoon of peanut oil to keep them from clumping. Set aside.

Prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, white pepper, and sesame oil. Set aside.

Heat a large wok or skillet over high heat until smoking. Add 1 tablespoon of peanut oil. Add the minced ginger and garlic, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.

Add the sliced yellow onion and julienned carrots to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.

Add the drained noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. Use tongs or two spatulas to lift and turn the noodles.

Add the bean sprouts and the green parts of the green onions. Continue to stir-fry for another 1-2 minutes until the bean sprouts are just tender-crisp. Do not overcook them.

Taste and adjust seasoning if necessary. Serve immediately.


Prepare the noodles: Bring a large pot of water to a boil. Add the fresh chow mein noodles and cook according to package directions, usually 1-2 minutes, until al dente. Drain immediately and rinse under cold water to prevent sticking. Toss with 1 tablespoon of peanut oil to keep them from clumping. Set aside.

Prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, white pepper, and sesame oil. Set aside.

Heat a large wok or skillet over high heat until smoking. Add 1 tablespoon of peanut oil. Add the minced ginger and garlic, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.

Add the sliced yellow onion and julienned carrots to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.

Add the drained noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. Use tongs or two spatulas to lift and turn the noodles.

Add the bean sprouts and the green parts of the green onions. Continue to stir-fry for another 1-2 minutes until the bean sprouts are just tender-crisp. Do not overcook them.

Taste and adjust seasoning if necessary. Serve immediately.
