Soy Sauce Pan Fried Noodles (Cantonese Chow Mein)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2
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Calories
335 kcal
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Course
Main Course, Breakfast
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Cuisine
Chinese
Soy Sauce Pan Fried Noodles (Cantonese Chow Mein)
Description
Soy Sauce Pan Fried Noodles highlight the distinct texture variation between tender noodles and optional crispy edges achieved by pan-frying. The dish uses thin egg noodles cooked briefly, drained and separated before being pan-fried on low heat to develop dryness and crispness. Tossed with blanched chives, bean sprouts, and shredded green onions, they are coated in a balanced sauce combining light soy sauce, dark soy sauce for richness, Chinese cooking wine for depth, sugar for subtle sweetness, and a hint of white pepper. The inclusion of sautéed onions adds a mild aromatic base.
The flavor profile balances salty and savory notes with gentle sweetness and a touch of spice from the pepper. The addition of vegetables like bean sprouts and chives contributes freshness and slight crunch, complementing the noodles' texture. This stir-fried noodle dish can be served immediately as a quick meal on its own or alongside other Chinese dishes.
The recipe provides flexibility to skip the pan-frying step depending on preference, making it accessible for cooks seeking a softer chow mein. Salt can be adjusted to taste after tossing with the sauce, allowing seasoning control for individual palates.
Ingredients
- 100 g egg noodles thinner ones are better, dried
- 1 cup bean sprouts cut into sections, roots removed
- 6 chives cut into sections, blanched
- 3 green onions , shredded
- 1/4 white onion
- 3 tbsp. neutral cooking oil divided, generic cooking oil
- salt if necessary, pinch
Mixed Sauce
- 1 tbsp. soy sauce light
- 1 tsp. dark soy sauce
- 1 tsp. Chinese cooking wine
- 1 tsp. water
- 1/4 tsp. sugar
- 1/4 tsp. ground white pepper
Instructions
- Bring a large pot of water to a boiling and cook the noodles for 1 minute. During the process, separate the noodles. Transfer the noodles out and drain.
- In a small bowl, mix all the ingredients of the sauce and set aside.
- Add around 2 tablespoon of oil in wok and slow down the fire, fry until the noodles becomes dry and crispy. However this is only optional if you want a real Cantonese flavor. You can skip this to make a regular chow mein recipe. Transfer the noodles out.
- Turn up the fire and add another tablespoon of oil, add onion and the white sections of green onions in.
- Place noodles back, add blanched chive, spring onions and drizzle the sauce. Mix well. Sprinkle some salt if necessary. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 1486mg | 62% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 46mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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