🍜 Dad's Cantonese Chow Mein (豉油王炒面)

Summary by Krater

A Chinese-American home cook demonstrates how to make traditional soy sauce chow mein (sih yàuh wòhng cháau mihn) using steamed Chinese egg noodles, bean sprouts, green onions, and onions, emphasizing the technique of steaming rather than boiling noodles for optimal texture.

From the video

Answers: How do you make traditional soy sauce chow mein at home?

• soy sauce chow mein
• steaming Chinese egg noodles
• cantonese noodle techniques
• wok cooking
• sauce preparation

Ingredients

• 12 oz Chinese egg noodles
• 0.50 onions
• 5 pieces green onion
• 4 oz bean sprouts
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp sugar
• 1 tbsp water
• null corn oil
• null sesame oil

What it concludes

• Steaming the noodles rather than boiling them keeps them firm and chewy for pan-frying.
• Heating the wok very high before adding oil prevents the noodles from sticking.
• Using steamed noodles ensures they absorb the soy sauce flavor without becoming soggy.
• Adding dark soy sauce at the end helps adjust the color and depth of flavor without making the dish too salty.