Soy Sauce Chow Mein (small) Recipe

Prepare noodles

If using dried noodles, cook 6 oz according to package until just al dente (usually 4–6 minutes), then drain and rinse briefly under cold water to stop cooking. If using fresh noodles, separate and loosen them with gentle pull-apart. Toss noodles with 1/2 teaspoon neutral oil to prevent sticking and set aside.

Make sauce

In a small bowl whisk together 2 tablespoons low-sodium soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon sesame oil, 3 tablespoons chicken or vegetable stock (or water), 1/2 teaspoon cornstarch, and 1/2 teaspoon dark soy sauce if using. Stir until cornstarch is fully dissolved. Taste for balance and adjust (add a pinch of sugar if very salty or a few drops more stock if too strong). Set sauce aside.

Heat a large skillet or wok over medium-high heat until hot. Add 1 1/2 tablespoons neutral oil and swirl to coat.

Add minced garlic (2 tsp) and minced ginger (1 tsp). Stir-fry 10–20 seconds until fragrant but not browned.

Add sliced onion (1/2 cup) and stir-fry 30–45 seconds until beginning to soften. Add carrot (1/2 cup) and cabbage (1 cup) and stir-fry 1–2 minutes until vegetables are bright and crisp-tender. Keep vegetables moving so they retain some texture.

If using scallion whites from the 2 scallions, add them now and stir 15–20 seconds.

If adding protein (4 oz shrimp, chicken, or tofu), pat it dry and season lightly with 1/4 teaspoon light soy or salt. Push vegetables to the side of the wok, add a touch more oil if needed, and add protein. Stir-fry until just cooked through (shrimp pink and curled ≈ 1–2 minutes; thin chicken strips 2–3 minutes; tofu until heated and lightly golden ≈ 2 minutes). Then mix protein with vegetables.

Increase heat to high. Add the prepared noodles to the wok in a single layer if possible. Pour the sauce evenly over the noodles and toss quickly with tongs or two spatulas to combine, coating noodles and vegetables. Stir-fry 1–2 minutes until sauce thickens slightly and everything is heated through. If mixture looks dry, add up to 1–2 tablespoons water or stock.

Taste and adjust seasoning: add a splash more soy if it needs salt, a pinch of sugar if it tastes too sharp, or a few drops of sesame oil for aroma.

Turn off heat. Stir in sliced scallion greens. Transfer to a serving plate and finish with freshly ground black pepper, sesame seeds, and extra scallion greens to taste.