Ingredients: Chinese egg noodles, green onions, white onion, bean sprouts, dark soy sauce · 30 min cook time · 315kcal · ₩8,400
Ingredients
12ounces Chinese egg noodles, 4pieces green onions, 0.5pieces white onion, 4ounces bean sprouts, 1tbsp dark soy sauce, 1tbsp light soy sauce, 1tbsp oyster sauce, 2tsp sugar, 1tbsp water, 2tbsp corn oil, 1tsp sesame oil
Instructions
1. Steam the noodles for about 10 minutes. When they're done steaming you can see the noodles sinking down. Earlier, the noodles were very full. The noodles are cooked. If you break the noodle and see that it's white, it's not ready. Right now it's okay. It's fully done cooking.
2. Now, after it's done steaming we'll put all of the noodles in the water. Dunk them in the water. Quickly put them in. One minute is enough. Okay it's done now. Pour it in. Good. Separate them. Cool them off. Steamed noodles will be more crunchy. If you boil them, the noodles will become too soft. If it's too soft, it won't taste good. Understand? Mmm. See? Lift the noodles like this to release the steam. Let the noodles cool down for about 2 minutes. When you touch the noodles, they shouldn't be sticky. Very pretty.
3. We'll cut about 1-1.5 inch pieces. Separate the white and green parts of the onion. Since we'll cook the white part of the green onion first. And add the green part last. We'll use 1/2 of a white onion. Julienne the onion. We'll cook the white part of the green onion and the slices of white onion first.
4. Next we'll prepare the sauce for our soy sauce chow mein. For our sauce, we'll be mixing 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tsp sugar, and 1 tbsp water. Mix until the sugar dissolves. What's the purpose of using dark soy sauce? Dark soy sauce makes the dish look darker. Does it taste the same (as light soy sauce)? Dark soy sauce tastes slightly more sweet and less salty. Now, let's taste it. See if it's right and if we need to add or subtract anything. Okay, it's okay. Please remember to not add salt. Because the sauce already has dark and light soy sauce and also oyster sauce. No salt, just like this.
5. Next, we'll heat our wok to around 350-400F, which should take a few minutes. Then, we'll add about 1 tbsp corn oil and let that heat up until it's shimmering, or forming ripples. First, we'll sauté the white part of the green onion and the regular white onion first. After you sauté this on high heat, it'll become more aromatic. Sauté these first. We'll cook these for a little under a minute, and then set them aside on a plate for later. Now, we'll add more oil. About 1 tbsp of oil. Get the oil really hot. How many degrees now? About this... Now let's put it inside. Put the noodles in. Smells great! See that?! Separate the noodles. Don't flip the noodle. Slowly continue to pan fry them. No need to hurry. Very simple. We'll pan fry until it is crispy and aromatic. Then add the bean sprouts and the sauce. First, pan fry until the bottom becomes crispy. Then flip over to pan fry the top of the noodles. Then all the noodles will be crispy. So if the noodles are boiled, the noodles won't be crispy. And they'll all stick together. Daddy, if someone doesn't have this kind of non-stick wok, what would you say are the requirements for another wok? This dish won't stick on the wok. Even if you use another wok, it won't stick. Because these noodles are steamed, they'll be more firm. If you boil the noodles, they'll stick on the wok. The first point is to heat up the wok very hot and then add oil. The first point is to heat up the wok very hot and then add oil. If you do it this way, it won't stick. If you add oil when the wok isn't hot enough, then the noodles will definitely stick to the wok. Now, we'll add the beansprouts next to side of the noodles. Cook the beansprouts on the side for a little bit. Put the beansprouts underneath the noodles. Lift the noodles on top of the sprouts. The noodles are on top, cooking the beansprouts underneath. Like this is good. Do you hear the sound from the sprouts? Let the bean sprouts cook underneath the noodles for about 30 - 45 seconds. Now we'll add in the green onion shoots. Add the previously cooked onions to the wok. We'll mix this around and separate the noodles for about 1-2 minutes. See? Almost there. We'll continue cooking until the chow mein is more dry. Are you cooking at high heat this whole time? Yes, you have to keep it on a high heat. For additional flavor, we'll add about 1 tsp sesame oil. From here, we'll continue mixing and fluffing the noodles for about 2 more minutes, and then we'll be just about done. Try it. Is it salty enough? Mmm. So flavorful! Now if you feel that the color isn't dark enough. For this dish, you can add 1/2 tbsp dark soy sauce to make it darker. The color will become darker. Adding dark soy sauce won't make the dish too salty. Unlike light soy sauce. Now the color is darker. Wait until the chow mein is done cooking. Then, if you feel the color is not dark enough, add a little more dark soy sauce. Okay it's all done! Good! What a full plate! 12 oz of noodles makes a huge dish! Good! "Soy Sauce Pan Fried Noodles" are done! Beautiful? Yeahhhh. Can you see? Ready to eat! "sih yàuh wòhng cháau mihn (Soy Sauce Pan Fried Noodles)!"