Soy Sauce Chow Mein Recipe
Make Soy Sauce Chow Mein Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodle
Method
Noodle
Prepare noodles
Cook the egg noodles according to package instructions until just al dente. If using fresh noodles, blanch in boiling water 1–2 minutes. Drain and rinse briefly under warm water to stop cooking and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.
Make sauce
In a small bowl combine 3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp dark soy sauce (if using), 1/4 tsp white pepper, and 1/4 cup stock or water. If you want a slightly thicker glossy sauce, dissolve 1 tsp cornstarch in 1 tbs cold water and add to the mixture; stir until smooth. Set sauce aside.
Cook aromatics and vegetables
Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add minced garlic and grated ginger and stir-fry 10–15 seconds until fragrant (do not burn). Add sliced onion and carrot and stir-fry 1–2 minutes until they begin to soften. Push the vegetables to the side and add the remaining 1 tbs oil to the empty area; let it heat briefly.
Stir-fry cabbage and combine
Add the sliced cabbage to the wok and toss with the other vegetables. Stir-fry 1–2 minutes until cabbage wilts but remains slightly crisp. Pour the prepared sauce over the vegetables and let it sizzle for 15–30 seconds so it reduces slightly. If you used cornstarch, the sauce will thicken and coat the vegetables.
Add noodles and finish
Add the cooked noodles to the wok and use tongs or chopsticks to toss everything together, ensuring the sauce and vegetables coat the noodles evenly. Stir-fry 1–2 minutes over high heat so the noodles absorb the sauce and get a little color. If the mixture becomes dry, add up to 1–2 tablespoons additional stock or water. Taste and adjust seasoning with a splash more soy sauce or a pinch of sugar if desired.
Finish and serve
Turn off the heat and fold in sliced scallions. Drizzle the 1 tsp sesame oil over the noodles and give one final toss. Serve immediately, garnished with extra scallions or toasted sesame seeds if desired.