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Soy Sauce Chow Mein

Soy Sauce Chow Mein - the best and easiest homemade soy sauce chow mein just like Chinese restaurants, healthier, less grease and MUCH better than takeout | rasamalaysia.com

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Supreme Soy Sauce Chow Mein

Prep time: 20 minutes | Cook time: 5 minutes | Serving: 2 people

Ingredients:

2 1/2 – 3 tablespoons cooking oil
8 oz packaged steamed chow mein or fresh egg noodles
4 oz bean sprouts, roots removed
1 oz yellow chives, cut into 2-inch lengths
White sesame seeds

Seasonings:

2 tablespoons soy sauce
3/4 teaspoon oyster sauce
1/2 tablespoon sugar
1/4 teaspoon sesame oil
1/8 teaspoon dark soy sauce, optional, for coloring purpose
1/2 teaspoon Shaoxing wine, optional
3 dashes white pepper pepper

Method:

Rinse and soak the noodles in the water, per the package instructions. Drained and set aside. Mix all the ingredients in Seasonings in a small bowl. Stir to combine well.

Heat up a wok on high heat. When the wok is fully heated, add the oil into the wok. Wait for the oil to be heated.

Loosen the noodles and add them into the wok, use a pair of long chopsticks to stir and toss the noodles. Add the Seasonings into the wok, and use the chopsticks to combine well with the noodles. Continue to toss and loosen the noodles with the chopsticks. Add the bean sprouts and yellow chives into the wok, and stir to combine well. As soon as the bean sprouts and chives are cooked (but remained crunchy), turn off the heat, dish out and top the noodles with some white sesame seeds. Serve immediately.

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21 COMMENTS... read them below or add one

  1. I absolutely love noodles. Yee mee or fried mee sua should work with this as well, right? Also one more question, is this noodles more on the drier side or does it have some sauce? Sorry for bugging. LOL. I am thinking of making this for dinner.

  2. Geri

    I’m looking for a recipe called “chow mein” but it’s not like the one above it consists of stir fried veggies that are combined with a gravy and served with white steamed rice and fried crispy noodles. Back in the 50’s and 60’s this type was in every Chinese restaurant now days can’t find it. The older version the veggies were cooked until very soft and now they are cooked hardly at all almost raw. Thanks for your help in advance.

  3. mike

    I tried this and I used double the amount of sauce recommended and still no noticeable flavour to the noodles just made em greasy

  4. Jay

    Thanks the easy recipe and great pictures. I’m going to attempt this tonight! By the way what camera and lenses do you use for your photos they are amazing!

  5. Mary Blackledge Corroo

    I made this recipe day before yesterday. Yellow chives and bean sprouts are hard to find in my area. I used a little celery, onion and cabbage instead. Also my fresh noodles were shaped more like linguine than spaghetti. At any rate, your treatment is delicious! That was the first time I ever used dark soy sauce. Wow what a difference that makes. My noodles not only tasted awesome, they looked nice too. Thanks so much for the great post and delicious recipe. :)

  6. Sandy

    HI, THIS SOUNDS & LOOKS GREAT, BUT IN MY AREA (SOUTH CENTRAL NEW ENGLAND) THIS WOULD BE CONSIDERED LO MEIN (PORK,BEEF, VEGE, CHICKEN, HOUSE SPECIAL ETC.)THE COOKED SPAGHETTI STYLE, THIN SOFT NOODLES, PICTURED ABOVE(LO MEIN)MADE W/FEW DIFFERENT KINDS (VEGES, PORK,ETC.)LITTLE BIT OF ONIONS, WATER CHESTNUTS, NOODLES & ALL ARE COATED W/DARK-LOOKING SAUCE AS IS SHOWN HERE. THE CHOW- MEIN. (I’M STARVING) THEY MAKE AROUND HERE IS MADE W/LONGISH SLICED LIGHT WHITE,GREEN VEGES (CABBAGE ONIONS, & THIS LIGHT /WHITE. ISH GRAVY-LIKE SAUCE & YOU SPOON THIS ON TOP OF THESE HARD THIN CRUNCHY NOODLISH THINGS(CALLED CHOW MEIN NOODLES. YOU GET THESE ON THE SIDE. (WHICH SOFTEN UP WHEN COVERED WITH HOT (AS IN STEAMING-HOT) VEGETABLES(CHOW MEIN. THERE IS ALSO CHOP SUEY (NOT MY FAVORITE, BUT IS MORE OF SOUPY KINDA SAUCE,W/ THE WHITISH, LIGHT GREEN VEGES. (NOT SURE WHAT KIND). CAN YOU HELP ME TO DISTINGUISH THE DIFFERENCE & WHAT EXACTLY IS IN EACH DISH. THANK YOU SO MUCH !! SANDY

  7. Maggie

    What brand of wok do you use? Any particular brands you would recommend for authentic Singaporean and Malaysian cooking?

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