Cantonese Soy Sauce Chow Mein
Cantonese Soy Sauce Chow Mein
Ingredients
For the Chow Mein
- 1 pound fresh egg noodles
- 1 bunch green onions, chopped
- 2 tablespoons vegetable oil, divided, as needed
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
Instructions
- 1
Bring a large pot of water to a rolling boil. While the water heats, prepare your ingredients: chop the green onions and set aside. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and sesame oil for the sauce.
⏱️ 5 min
- 2
Heat a large wok or a large, heavy-bottomed pan over high heat until it is smoking slightly. Add 1 tablespoon of vegetable oil to the hot wok, swirling to coat the bottom.
⏱️ 1 min
- 3
Add the fresh egg noodles to the boiling water and blanch them for 30 seconds to 1 minute, or until they are just loose and pliable. Do not overcook. Immediately drain the noodles thoroughly and set them aside.
⏱️ 2 min
- 4
Return the wok to high heat. Add the remaining 1 tablespoon of vegetable oil. Once the oil is shimmering, add the drained noodles to the wok, spreading them out as much as possible. Allow the noodles to cook undisturbed for 1-2 minutes to develop a nice char on one side.
⏱️ 3 min
- 5
Toss the noodles and continue to cook for another 1-2 minutes, allowing other sections to char slightly. Pour the prepared sauce evenly over the noodles.
⏱️ 2 min
- 6
Add the chopped green onions to the wok. Using tongs or a spatula, quickly and vigorously toss the noodles, sauce, and green onions together until everything is well combined and the noodles are evenly coated with the sauce.
⏱️ 1 min
- 7
Remove from heat and serve immediately. Enjoy your Cantonese Soy Sauce Chow Mein!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Soy Sauce Chow Mein
For the Chow Mein
- 1 pound fresh egg noodles
- 1 bunch green onions, chopped
- 2 tablespoons vegetable oil, divided, as needed
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
Instructions
- 1
Bring a large pot of water to a rolling boil. While the water heats, prepare your ingredients: chop the green onions and set aside. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and sesame oil for the sauce.
⏱️ 5 min - 2
Heat a large wok or a large, heavy-bottomed pan over high heat until it is smoking slightly. Add 1 tablespoon of vegetable oil to the hot wok, swirling to coat the bottom.
⏱️ 1 min - 3
Add the fresh egg noodles to the boiling water and blanch them for 30 seconds to 1 minute, or until they are just loose and pliable. Do not overcook. Immediately drain the noodles thoroughly and set them aside.
⏱️ 2 min - 4
Return the wok to high heat. Add the remaining 1 tablespoon of vegetable oil. Once the oil is shimmering, add the drained noodles to the wok, spreading them out as much as possible. Allow the noodles to cook undisturbed for 1-2 minutes to develop a nice char on one side.
⏱️ 3 min - 5
Toss the noodles and continue to cook for another 1-2 minutes, allowing other sections to char slightly. Pour the prepared sauce evenly over the noodles.
⏱️ 2 min - 6
Add the chopped green onions to the wok. Using tongs or a spatula, quickly and vigorously toss the noodles, sauce, and green onions together until everything is well combined and the noodles are evenly coated with the sauce.
⏱️ 1 min - 7
Remove from heat and serve immediately. Enjoy your Cantonese Soy Sauce Chow Mein!
⏱️ 1 min