Cantonese Chow Mein

Ingredients

• 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
• 1/2 small yellow onion (thinly sliced)
• 5 stalks green onions (cut into 2-inch pieces whites and greens divided)
• 2 cups bean sprouts
• 3 tablespoons corn oil (or any neutral oil)
• 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
• 1 tablespoon granulated sugar
• 1 tablespoon water

Instructions

1. 1

   Cook the noodles. Pour boiling water over your noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.

2. 2

   Make the sauce. In a small mixing bowl, add the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Mix until the sugar has dissolved.

3. 3

   Saute aromatics. Heat one tablespoon of corn oil in a wok over medium-high heat until hot. Then, add the onions and the white parts of the green onions, and sauté for 1 minute. Remove and set aside.

4. 4

   Pan-fry the noodles. Heat one tablespoon of corn oil in a wok over medium-high heat until hot, about 2 minutes. Then add the noodles and spread them into a thin layer to crisp up, about 2 minutes. Flip the noodles, add one tablespoon of oil around the perimeter of the pan, and cook for an additional 2 minutes until crispy.

5. 5

   Add the vegetables and sauce. Add the onion, both green and white parts of the green onion, bean sprouts, and sauce. Gently mix until combined, about 1-2 minutes. Taste and adjust seasoning as needed.

6. 6

   Serve. Once combined, remove from heat, add sesame oil, and toss to combine. Serve immediately and enjoy.