Chow Mein

Name: Chow Mein
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300g Hong Kong-Style Egg Noodles, fresh, thin; 150g Bean Sprouts, rinsed and drained; 4 Scallions, spring onions, cut into 5 cm lengths; 2 tbsp Neutral Oil; 1 tsp Neutral Oil, to loosen noodles, if needed; 1 1/2 tbsp Light Soy Sauce; 1 tsp Dark Soy Sauce; 1 tbsp Shaoxing Wine; 1 tsp Sugar; 1 tsp Toasted Sesame Oil; 1/8 tsp Ground White Pepper; 2 tbsp Water

This classic Chow Mein delivers wok-charred noodles tossed with crisp bean sprouts and bright scallions in a savory, slightly sweet soy glaze. Quick to make and full of contrasting textures, it’s a perfect weeknight stir-fry that tastes restaurant-worthy. The combination of light and dark soy, a splash of Shaoxing wine and toasted sesame oil gives the dish depth and aroma.

This classic Chow Mein delivers wok-charred noodles tossed with crisp bean sprouts and bright scallions in a savory, slightly swee... Show more

Traditional Chinese Recipe

Health Grade

D · Occasional

Rating

4.1

Time

20 min

Price

0,91 €

Calories

773 kcal

vegetarian

quick

easy

meal prep

Method

Mix the sauce

In a small bowl, whisk together the Light Soy Sauce, Dark Soy Sauce, Shaoxing Wine, Sugar, Toasted Sesame Oil, Ground White Pepper, and Water until the sugar dissolves and the sauce looks smooth. Keep it near the stove so you can add it quickly later.

Rinse the sprouts

Rinse the Bean Sprouts under cold running water, then drain them very well and set them aside. Dry sprouts stay crisp instead of steaming in the wok.

Trim the scallions

Trim the Scallions if needed, then cut them into 5 cm lengths so they cook quickly and stay a little snappy.

Boil the noodles

Bring a large pot of water to a boil and add the Hong Kong-Style Egg Noodles. Blanch them for 1 minute, just until they loosen and turn supple, then drain them very well. If they’re clinging together, toss them with 1 tsp of Neutral Oil while they’re still warm.

Stir-fry everything

Heat the remaining 2 tbsp of neutral oil in a wok or large skillet over medium-high heat until it shimmers. Add the scallions and bean sprouts and toss for 30 seconds. Add the noodles, pour in the sauce, and keep tossing until the noodles are glossy, evenly colored, and the sauce clings in a light sheen, about 1 to 2 minutes.