Kitchen Recipe Collection
Classic Soy Sauce Chow Mein
The quintessential Cantonese noodle dish. Thin, crispy, and chewy egg noodles wok-tossed with bean sprouts, scallions, and a savory soy sauce glaze.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 2 servings
- 2 portions fresh thin egg noodles (Hong Kong style pan-fried noodles)
- 2 cups mung bean sprouts, washed and dried
- 1/2 yellow onion, thinly sliced
- 4 scallions, cut into 2-inch lengths
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 3 tbsp cooking oil
Equipment
- Wok
- Tongs
Instructions
- 1
Prepare Noodles
If using fresh egg noodles, blanch them in boiling water for 30 seconds, then drain and rinse with cold water. Pat them completely dry with paper towels.
- 2
Mix Sauce
In a small bowl, whisk together the light soy, dark soy, oyster sauce, sesame oil, and sugar.
- 3
Heat Wok
Heat a wok over high heat until it smokes. Add 2 tbsp of oil.
- 4
Pan-fry Noodles
Spread the dry noodles evenly in the wok. Let them sit undisturbed for 2 minutes to develop a crispy, golden crust on the bottom.
- 5
Flip Noodles
Flip the noodle pancake over and crisp the other side for 1 minute. Remove the noodles and set aside.
- 6
Sauté Veggies
Add the remaining 1 tbsp of oil to the wok. Add the sliced onion and stir-fry until slightly translucent.
- 7
Add Scallions
Add the scallions (mostly the white parts first) and toss for 30 seconds.
- 8
Return Noodles
Put the crispy noodles back into the wok. Use tongs to loosen them up and toss with the onions.
- 9
Add Bean Sprouts
Add the bean sprouts. (They are added late so they remain crisp and don't release water).
- 10
Pour Sauce
Pour the soy sauce mixture around the edges of the hot wok, not directly on the noodles, so the soy sauce sears and caramelizes.
- 11
Wok Hei
Toss vigorously with tongs over maximum heat until the sauce coats every strand uniformly and the 'breath of the wok' is achieved.
- 12
Serve
Serve immediately while hot, chewy, and crispy.
Cooking Tips
- The noodles must be completely dry before pan-frying. If they are wet, they will steam and become mushy instead of crispy.
- Hong Kong style egg noodles (which are pre-steamed and dry-ish) are the best for this dish.
Variations
- Chicken Chow Mein: Marinate thin slices of chicken breast and stir-fry them before adding the noodles.
Nutrition Estimate
380 calories · 12g protein · 45g carbs · 18g fat · 4g fiber per serving
