Supreme Soy Sauce Chow Mein (豉油皇炒面)
March 26th, 2013 17 Comments

Supreme Soy Sauce Chow Mein (豉油皇炒面)

Supreme Soy Sauce Chow Mein

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Supreme Soy Sauce Chow Mein

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


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


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


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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17 comments... read them below or add one

  1. cherie says:

    Sounds delicious Bee!

  2. Jayne says:

    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.

  3. Delectable! I would order this in a heart-beat! Do you deliver, Bee? :D

  4. Rachel says:


    It’ll be even better if you have video recipes!


  5. Geri says:

    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.

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  7. mike says:

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

  8. Jay says:

    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!

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