Cantonese Soy Sauce Chow Mein
Cantonese Soy Sauce Chow Mein
Ingredients
For the Chow Mein
- 1 pound fresh chow mein noodles, thin or medium
- 2 tablespoons peanut oil, plus more for cooking
- 1 tablespoon ginger, minced
- 2 garlic, cloves, minced
- 4 green onions, sliced, white and green parts separated
- 2 cups bean sprouts
- 1/2 yellow onion, small, thinly sliced
- 1/2 cup carrots, julienned
For the Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 1 min
- 4
Add the sliced yellow onion and julienned carrots to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
Taste and adjust seasoning if necessary. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Soy Sauce Chow Mein
For the Chow Mein
- 1 pound fresh chow mein noodles, thin or medium
- 2 tablespoons peanut oil, plus more for cooking
- 1 tablespoon ginger, minced
- 2 garlic, cloves, minced
- 4 green onions, sliced, white and green parts separated
- 2 cups bean sprouts
- 1/2 yellow onion, small, thinly sliced
- 1/2 cup carrots, julienned
For the Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 1 min - 4
Add the sliced yellow onion and julienned carrots to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
Taste and adjust seasoning if necessary. Serve immediately.
⏱️ 1 min