Soy Sauce Fried Noodles Hong Kong Style Chow Mein
Classic noodle dish found in Dim Sum restaurants and Chinese delis. Simplicity perfected
Ingredients
- 16 oz Hong Kong style pan fried noodles unsteamed or steamed I’m lazy I get steamed
- 1/2 yellow onion cut into thin slices, lengthwise
- 5 stalks green onion (or Chinese Chives) Cut into 1.5 inch pieces and then julienned.
- 6-8 oz bean sprouts Washed and drained
- 3 tbsp peanut oil or vegetable oil of choice
Sauce
- 1.5 tbsp dark soy sauce
- 1.5 tbsp light soy sauce
- 1.5 tbsp oyster sauce
- 0.5 tbsp shaoxing wine
- 2 tsp sugar
- 1 tbsp water
- 1 tsp sesame oil to taste
Instructions
Prep Noodles
- Steam noodles, drain, cool. Please DON’T over cook your noodles!!! This is the takeaway.
- For fresh, steamed noodles, bring pot of water to a boil. Drop in noodles (separated), bring the water back to a boil and take them out-pronto! Leave them in colander to drain and dry out a little.
- If you're using dried noodles, cook according to the package's instructions, erring on the more al-dente side, and rinse with cold water afterwards to stop the cooking. Drain well.
Veggies
- Cut green onions into about 1.5 inch pieces. Separate the light and the green sections. The light part will be cooked first with the yellow onion.
- Cut yellow onion in half, and julienne half (thinly slice lengthwise)
- Rinse and drain bean sprouts
Sauce
- Combine soy sauces, oyster sauce, sugar, and water in a bowl, stir until the sugar dissolves. Set aside.
Frying Time
- On high, heat wok, to around 350-400°F, basically smokin hot.
- When the wok is hot, add oil (1 tbsp) and heat to 350-400°F. The oil should be "shimmering" - rippling, but not smoking. If it's smoking, the wok is too hot. Little wisps of smoke is okay.
- Saute’ green onion whites and onions for about 1 minute and reserve.
- Heat the wok again and add 1 T oil. Once the oil is shimmering, add the noodles.
- Move the noodles around the pan gently. DO NOT flip them yet, move the noodles around so parts get crispy. Cook for about 3 minutes moving the noodles carefully.
- Turn the top noodles over so the noodles are on the bottom, add 1 T oil along the perimeter of the pan to help develop a nice crisp. Let the noodles cook on this side for another 3 minutes, occasionally prodding and moving the noodles.
- The noodles will not stick to the pan if they are not overcooked. Lifting the noodles as you fry helps release moisture.
- Add bean sprouts and stir fry for 30-45 seconds. Use tongs or cooking chopsticks to help you move the noodles around. Place the noodles over the sprouts to help cook them. Better to undercook sprouts, you want to retain their crunch!
- Add sautéed onion-green onion mixture and mix to incorporate and heat onions. No more than a minute.
- Add sauce by pouring it in a steady stream all over the noodles and vegetables. Keep moving and lifting the noodles to coat with sauce and release any extra moisture.
- Add sesame oil and continue to mix and separate the noodles for another 1-2 minutes. If the noodles seem to be getting a bit soft, take them off the heat. The oil does not need to cook.
- Taste the noodles, season with salt and dark soy if the noodles are not dark enough. Add white pepper if you like.
- Garnish julienned green onion shreds. Serve immediately.