Soy Sauce Noodles

Technically, these are pretty near what you’d call chow mein. now not to be stressed with lo mein, that are commonly thicker noodles and tossed with sauce in place of pan-fried. even as chow mein has roots in Cantonese delicacies, like many other dishes it has adapted and advanced depending on the surrounding cultures and to be had substances. i'm making no claims whatsoever as to this recipe’s level of authenticity, but i'm able to tell you one element: you could wager your backside it’s scrumptious.

The skinny egg noodles (Hong Kong fashion) are stir fried in a warm pan or wok to various levels of crispness (fry them longer if you like extra crunch), and then tossed with a sweet and savory soy-based totally sauce that coats the noodles, remodeling them from light, useless yellow to a wealthy sparkling amber. Crunchy bean sprouts, inexperienced onions, and carrot end off the dish with delivered texture, flavor, and colour. trust me when I say the bean sprouts are not non-obligatory; we left them out as soon as once they were offered out at the shop and the dish simply wasn’t the equal (in short, I need to have made some thing else alternatively).


  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons dark soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons vegetable oil, divided
  • 3 ounces (2 ‘bundles’) thin Hong Kong-style egg noodles
  • 2 garlic cloves, minced
  • 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
  • 1 medium carrot, thinly sliced into matchsticks or ribbons
  • 3 ounces bean sprouts


  1. In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside.
  2. Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.
  3. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2-3 minutes, without stirring, until bottoms are slightly browned. Flip over as best you can and let cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb all the flavorful sauce.) Slide noodles onto a plate and set aside temporarily.
  4. Return skillet to medium-high heat with remaining 1 tablespoon oil. Add garlic along with white and light green parts of green onion and quickly sautée until fragrant, about 30 seconds. Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until  just softened.
  5. Remove from heat and divide among bowls; serve immediately.