Chow Mein
Ingredients
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- 8 cups water
- 12 ounces fresh thin egg noodles
- 3 tablespoons neutral oil
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground white pepper
- 3 cups bean sprouts
- 4 each scallion – cut into 2-inch pieces
- 1 teaspoon toasted sesame oil
Instructions
1. Bring 8 cups water to a boil in a large pot.
2. Add the fresh thin egg noodles and blanch just until loosened and barely tender, 30–60 seconds; drain very well and shake off excess moisture. Toss with 1 tablespoon neutral oil, reserving the remaining 2 tablespoons for stir-frying, and let the noodles steam-dry 2–3 minutes.
3. In a small bowl, stir together the light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, and ground white pepper until the sugar dissolves.
4. Heat a wok (or large skillet) over high heat until just smoking. Add the reserved oil and swirl to coat. Add the drained noodles; spread into an even layer and sear undisturbed until the edges take on light crisp spots, 1–2 minutes. Flip and sear another 1 minute.
5. Add the bean sprouts and scallions; stir-fry until just wilted, 30–45 seconds. Pour in the sauce mixture around the edge of the wok and toss rapidly until the noodles are evenly coated and glossy, 1–2 minutes.
6. Remove from the heat, drizzle with the toasted sesame oil, toss once more, and serve immediately.
Chow mein is a Cantonese stir-fried noodle dish built on springy egg noodles, soy-based seasoning, and the snap of fresh vegetables. The flavor is savory with gentle caramel notes from dark soy, lifted by aromatic rice wine and a finishing touch of sesame. Texturally it balances tender-chewy noodles with lightly crisped edges and the fresh crunch of bean sprouts and scallions.
Originating in the Cantonese-speaking regions of southern China, the term chow mein comes from the Cantonese chau mein, meaning “stir-fried noodles.” It traveled widely with migration from Guangdong and Taishan, evolving into numerous regional and diaspora styles. In Hong Kong teahouses and cha chaan teng cafes, a minimalist soy-sauce version is iconic, while abroad, versions range from soft, saucy stir-fries to crispy pan-fried noodle “pancakes,” and even American takeout styles loaded with mixed vegetables and proteins.