Chow Mein (Stir Fry Noodles)

Ingredients

• 8 oz fresh Chinese egg noodles (about 230g)
• 1 tbsp sesame oil (or cooking oil)
• 1 tbsp light soy sauce (for the savory flavor)
• 1 tbsp dark soy sauce (for the reddish brown color)
• 1/2 tsp sugar
• 1/3 tsp salt
• 1 tbsp oyster sauce (lee kum kee has vegetarian oyster sauce if you want)
• 1 tbsp water
• 3 tbsp cooking oil (I used corn oil)
• 2 eggs
• 1/2 sweet onion
• 1/2 bell pepper
• 1 green onion
• 1 handful of cabbage

Instructions

1. 1

   Beat 2 eggs. Cut cabbages and 1/2 bell pepper into strips. Cut green onions into 2 inch length. Set prepared ingredients aside.

2. 2

   Mix all sauce ingredients in a bowl and set aside.

3. 3

   Put fresh egg noodles in a large bowl, loosen the noodles. Add sesame oil into the noodles, mix well.

4. 4

   Once the water in the steamer is boiling, put in the noodles, and steam over high heat for 5 minutes. Transfer the noodles into a plate, loosen the noodles, and set aside.

5. 5

   Preheat the wok over high-heat for about 1 minute. Add 3 tbsp cooking oil. Heat oil over high heat until its smoking hot. I usually wait until my oil is literarily smoking.

6. 6

   Pour in the eggs and stir fry for about 30 seconds. (I set a timer. So I literarily mean 30s here.) Add vegetables and stir fry for 1 minute. Add steamed noodles and stir fry for 1 minute. Pour in the sauce, toss or stir fry for 1 minute.

7. 7

   Dish out and serve.