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Bring a large pot of water to a boil. Add 1/2 teaspoon of salt to the boiling water.

Add 250 grams of noodles to the boiling water.

Cook the noodles over high heat for 3 minutes.

Immediately remove the cooked noodles from the boiling water and transfer them to a cold bath (a bowl of cold water).

Gently massage the noodles in the cold water to prevent sticking and ensure they are thoroughly cooled.

Drain the noodles thoroughly. Add 1 teaspoon of dark soy sauce and 30 ml of edible oil to the drained noodles.

Mix the noodles and sauces well with chopsticks, ensuring the noodles are evenly coated.

Heat a pan with a small amount of edible oil over medium-high heat. Pour the 3 beaten eggs into the pan.

Scramble the eggs until they are firm and cooked through.

Add 100 grams of bok choy, 100 grams of bean sprouts, and 50 grams of sliced luncheon meat to the pan with the scrambled eggs.

Stir-fry the ingredients over high heat until the vegetables begin to soften.

Add 3 teaspoons of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of chili oil, and 1 teaspoon of sugar to the pan.

Add the cooked noodles to the pan.

Stir-fry everything together over high heat for 1 minute, ensuring all ingredients are well combined and heated through.

Add 1 teaspoon of black vinegar to the chowmein.

Toss the chowmein well over high heat, using a spatula or by carefully tossing the pan, to evenly distribute the vinegar and flavors.

Dish up the chowmein and serve immediately.


Bring a large pot of water to a boil. Add 1/2 teaspoon of salt to the boiling water.

Add 250 grams of noodles to the boiling water.

Cook the noodles over high heat for 3 minutes.

Immediately remove the cooked noodles from the boiling water and transfer them to a cold bath (a bowl of cold water).

Gently massage the noodles in the cold water to prevent sticking and ensure they are thoroughly cooled.

Drain the noodles thoroughly. Add 1 teaspoon of dark soy sauce and 30 ml of edible oil to the drained noodles.

Mix the noodles and sauces well with chopsticks, ensuring the noodles are evenly coated.

Heat a pan with a small amount of edible oil over medium-high heat. Pour the 3 beaten eggs into the pan.

Scramble the eggs until they are firm and cooked through.

Add 100 grams of bok choy, 100 grams of bean sprouts, and 50 grams of sliced luncheon meat to the pan with the scrambled eggs.

Stir-fry the ingredients over high heat until the vegetables begin to soften.

Add 3 teaspoons of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of chili oil, and 1 teaspoon of sugar to the pan.

Add the cooked noodles to the pan.

Stir-fry everything together over high heat for 1 minute, ensuring all ingredients are well combined and heated through.

Add 1 teaspoon of black vinegar to the chowmein.

Toss the chowmein well over high heat, using a spatula or by carefully tossing the pan, to evenly distribute the vinegar and flavors.

Dish up the chowmein and serve immediately.
