Soy sauce chow mein
Souped Up Recipes · ♥ 33.1K likes · 979.1K views · 9 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g dried egg noodles
- 3 L water
- olive oil
Bring 3 L of water to a boil, add a drizzle of olive oil so the noodles do not stick, and add the dried egg noodles.
Turn off the heat immediately and let the noodles soak in the hot water 3 to 5 minutes depending on thickness (fresh noodles 2 to 3), loosening them with chopsticks; do not cook them through or they go mushy and stick.
Spread the noodles on a rack for at least 10 minutes so the residual heat evaporates the moisture. Do not rinse in cold water.
Drying and cutting the noodles
Cut the noodles into 6-inch pieces with scissors so they do not tangle; coat with a little more oil if sticky.
Divide into three servings and cook one serving at a time; a home stove can only give wok hei to one serving, about 5 minutes each.
One serving at a time for wok hei
- 40 g bean sprouts
- 40 g carrot
- 40 g garlic chives
- ¼ whole onion
- 1 cloves garlic
Per serving, prepare bean sprouts, carrot in thin strips, garlic chives in 2-inch pieces, a quarter onion in thin lengthwise strips and a clove of garlic in strips.
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
Per serving, mix the soy sauce, dark soy sauce, oyster sauce and sugar in a sauce bowl ahead of time.
Mixing the sauce ahead
- ¼ tsp sugar
- 2 tbsp oil
Heat the wok on high until smoking, add 2 tbsp oil and swirl to coat. Add the noodles and fluff constantly with two pairs of chopsticks, heat on high throughout so they do not stick.
When the noodles show some charred marks, add the vegetables. Add the sauce in batches so the wok does not lose temperature. When the vegetables are soft, turn off the heat and serve.