🍜 Dad's Cantonese Chow Mein (豉油王炒面)

By Made With Lau · 15 min

Ingredients

Instructions

1. Set a steamer rack in a wok over high heat with enough water that the top of the rack stays dry, and bring the water to a boil.
2. Take the rack out, separate the fresh unsteamed noodles and lay them on the rack.
3. Return the rack to the wok, cover and steam on high heat for 10 minutes. If the rack has no holes, steam 2 to 3 minutes longer.
4. Quickly dunk the noodles in boiling water for 15 to 30 seconds, drain in a colander, fluff and separate them with a chopstick for 1 to 2 minutes, then let them cool for 3 to 5 minutes.
5. Cut the scallions into about 1.5-inch pieces, keeping the whites and greens apart. Cut the onion in half and julienne it. Leave the bean sprouts as they are.
6. Mix the dark soy sauce, light soy sauce, oyster sauce, sugar and water in a bowl until the sugar dissolves. Keep the sesame oil separate for later.
7. Heat the wok on high for 2 to 3 minutes until it reaches 350°F to 400°F (176°C to 204°C). Add the corn oil and heat until it shimmers and ripples without smoking.
8. Fry the scallion whites and onion for about 1 minute, then set them on a plate.
9. Reheat the wok, add more corn oil and, once shimmering, add the noodles. Cook gently, without flipping, for about 3 minutes until the bottom is crisp.
10. Flip the noodles with a spatula, add more corn oil around the edge and cook the other side for about 3 minutes, prodding occasionally.
11. Push the noodles aside, put the bean sprouts in the wok and cover them with the noodles. Cook for 30 to 45 seconds.
12. Add the scallions and onion and cook for 1 to 2 minutes, separating the noodles as you go.
13. Pour in the sauce and stir for 1 minute, letting most of the liquid evaporate. Taste, and add dark soy sauce (0.5 tbsp) if you want more colour.
14. Add the sesame oil, mix and separate the noodles for 1 to 2 minutes, then plate.

Summarized from Made With Lau's video. Watch it for the details.

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