If you want to cook Chinese restaurant quality Soy Sauce Chow Mein then follow my tips on this video. Soy sauce chow mein is the perfect dish for a quick lunch. Make a bunch and save it for lunch the next day at work. Your co-workers will smell this, see it and pay you to make it for them.
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Ingredients:
200g (7oz.) Egg Noodles
50g (1.5oz) Bean Sprouts
¼ Medium Yellow Onion
20g (0.7oz) Carrots
4 Spring Onion or Scallion Stalks
1 Slice Smoked Ham
The Sauce
1 Tbsp Dark Soy Sauce
½ Tbsp Light Soy Sauce
½ Tbsp Oyster Sauce
½ Tsp MSG
1 Tsp Chinese Black Vinegar (can substitute with white vinegar)
½ Tsp Sugar
½ Tsp Ground White Pepper
Cooking Instructions:
I'll be using dry egg noodles for this recipe. Cook the noodles in boiling water for 2 to 3 minutes. Then strain and rinse with cold water. Immediately spread noodles on wire rack to get rid of extra water. A salad spinner works best, so if you got one use it to give your noodles a couple of spins then set aside.
Slice garlic. Cut carrots into small matchsticks and slice onions. Snip the roots off of spring onions if any. Then cut off the whites and set aside with garlic, onions, carrots and spring onions.
Add tablespoon cooking oil to a pan on medium high heat. Then add onions, spring onion stems, carrots and garlic until onions and carrots soften up and brown a little. Remove and set aside.
On the same pan add 1/2 tablespoon oil and cook bean sprouts until shrinks slightly and turns brown. Then remove and set aside.
On same pan with medium high heat add 2 tablespoons cooking oil and cook noodles. Continuously move noodles around. Tongs and chopsticks work best here. When the noodles shrink slightly and you can tell it is noticeably drier it is time to add the sauce
Pour the sauce around the noodles so that when it hits the hot pan the flavors will intensify as it mixes with noodles.
Continue tossing noodles around making sure all of it is covered in sauce for about 2 minutes. Then add the cooked onions, garlic, spring onions, carrots and bean sprouts. Also the ham too.
Continue cooking for a few minutes while thoroughly mixing.
Finally switch off heat and add spring onion stems. Toss all the ingredients around. The residual heat from the wok and noodles will wilt down the spring onions and cook out the rawness.
Plate and enjoy!
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🍚Essential Chinese Kitchen Ingredients:
Wok: amzn.to/3H43i1r (not exactly the same wok I use but close enough)
Wok Spatula and Ladle: amzn.to/3F492pe
Dark Soy Sauce: amzn.to/3F4ZWZw
Light Soy Sauce: amzn.to/3uL824R ("light" does not mean low sodium)
Chinese Cooking Wine: amzn.to/3BcBHap
Oyster Sauce: amzn.to/3F50G0K
Pure Sesame Oil: amzn.to/3Fv28La
Cornstarch: amzn.to/3UAcei0
Chinese Black Vinegar: amzn.to/3iDd943
📹 Video Gear:
Main Camera: amzn.to/3VsMl52
Camera Clamp: amzn.to/3FpQam7
Microphone: amzn.to/3Up8sbr
Affiliate disclaimer: Every item you purchase through my Amazon links I might earn a small commission. At no extra cost to you. Plus it will help support this channel.
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