I love this easy chow mein recipe. Personally I often prefer it to rice!
8 oz thin Hong Kong Style Egg Noodle for Panfrying
3 t soy sauce
1 t dark soy sauce
1/2 t sesame oil
1 T oyster sauce
1/2 t sugar
1 T shaoxing rice wine
1/4 t ground white pepper
3 T + canola oil
4 scallions-julienned with white and green parts seperated
1 1/2 c bean sprouts
(optional- handful of green cabbage, sliced white onion, sliced garlic, protein such as chicken, shrimp or pork, sliced celery or water chestnuts)
Bring 2 c of water to a boil. Cook noodles for 1 minute. Rinse in cold water and drain well.
Rinse bean sprouts in cold water and drain.
Julienne the scallions and separate the green parts from the white. Prepare other vegetables and protein if using.
Make sauce by combining both soy sauces, sesame oil, sugar, rice wine, white pepper and oyster sauce in a small measuring cup or bowl.
Heat wok or large skillet over medium-high heat and add a tablespoon of oil around the outside of the wok. Make sure the wok is well coated. Add the noodles and spread in an even layer. Cook the bottom of the noodles evenly until they become somewhat crisp and dry, about 5 minutes. Under any circumstance the skillet or wok should not be smoking or your noodles will burn. Flip and cook the other side, adding another tablespoon of oil around the outside. Tilt your skillet or wok so the oil creeps under the noodles. You may need to use more.
Once cooked, remove to a serving dish and set aside.
Place the wok back on the burner and add another tablespoon of oil. Add the white parts of the scallions and cook about 15 seconds. Then add the noodles back to the pan. Stir well and add the sauce and toss and stir for a few minutes until everything is well distributed. When the noodles are crisp to your liking, add the rest of the scallions and toss until they are almost cooked and then add the bean sprouts and cook until transparent but still crunchy.
Spoon back into the serving bowl and enjoy!
If you are using a protein, cook it first in a hot wok or skillet with oil. Remove and add in when the noodles are almost finished cooking.
If you are adding extra veggies stir them in after you have removed the chicken or other protein. When they are cooked remove them and add everything back in the final toss of the noodles.
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