Description
A quick and flavorful Chow Mein recipe featuring thin fresh Hong-Kong style egg noodles stir-fried with onions, green onions, and bean sprouts in a savory sauce made from soy, oyster, and fish sauces. Crisped pan-fried noodles are tossed with aromatic aromatics and finished with a touch of sesame oil for an authentic taste of this classic Chinese stir-fry noodle dish.
Ingredients
Noodles
- 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
Vegetables
- 1/2 small yellow onion, thinly sliced
- 5 stalks green onions, cut into 2-inch pieces with whites and greens divided
- 2 cups bean sprouts
Oils & Sauces
- 3 tablespoons corn oil (or any neutral oil), divided
- 1 teaspoon sesame oil (to finish)
- 2 tablespoons dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon fish sauce
Other
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Cook the noodles. Pour boiling water over your chow mein egg noodles and soak for 30 seconds to 1 minute until softened but not mushy. Drain well and set aside to use in the stir-fry.
- Make the sauce. In a small mixing bowl, combine the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar is completely dissolved to create a balanced, savory sauce.
- Sauté aromatics. Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the thinly sliced yellow onion and the white parts of the green onions and sauté for 1 minute until fragrant and slightly softened. Remove from the wok and set aside.
- Pan-fry the noodles. In the same wok, heat another tablespoon of corn oil over medium-high heat until hot, about 2 minutes. Add the drained noodles and spread them out in a thin, even layer to allow the noodles to crisp up on one side, cooking for about 2 minutes. Flip the noodles carefully, drizzle the remaining tablespoon of corn oil around the wok’s perimeter, and continue cooking for another 2 minutes until crispy on both sides.
- Add vegetables and sauce. Return the sautéed onions along with both the white and green parts of the green onions and the bean sprouts to the wok with the crispy noodles. Pour the prepared sauce over everything and gently toss and combine for 1-2 minutes, allowing the noodles and vegetables to soak up the savory flavors. Taste and adjust seasoning if necessary.
- Serve and finish. Remove the wok from heat, drizzle the teaspoon of toasted sesame oil over the stir-fry, and toss it to combine evenly. Serve immediately while hot and enjoy this authentic and quick Chow Mein dish.
Notes
- Soaking the noodles in boiling water instead of boiling them helps prevent overcooking and keeps them firm for stir-frying.
- If you prefer, you can substitute corn oil with vegetable oil or another neutral oil with a high smoke point.
- Adjust soy sauce quantities based on salt preference and dietary needs.
- For added protein, consider adding thinly sliced chicken, beef, shrimp, or tofu during the sautéing step.
- Be careful when flipping the noodles to keep them intact for the best crispy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Chinese