Stunningly charred noodles are combined with a savory sauce and pan-fried in soy sauce for a quick and simple 10-minute meal that has a crispy caramelized finish. Serve it as a side dish as part of a traditional Chinese dinner or as a quick main dish by adding an egg on top!
Due to its ease of preparation and delicious flavor, Cantonese Chi You Huang Chao Mian, also known as soy sauce pan fried noodles, is a very popular dish. The thin egg noodles are cooked in a soy sauce-based sauce and pan-fried until crisp before being combined with bean sprouts and green onions. The noodles are beautifully browned and very fragrant. People enjoy this dish as a quick lunch or breakfast option or as a side dish in a multi-course meal.
The Importance of a HOT Wok
You really need a HOT wok when making this dish. What you’re aiming for is that seared “Wok Hay” flavor.
Before you begin, make sure your wok is heated thoroughly. Also, avoid cooking these noodles in large batches. Make little batches so your wok can withstand high heat for a longer time.
How to make a chow mein sauce
There isn’t a set formula for chow mein sauce. Every restaurant or takeaway/takeout has its own ideal composition. The overuse of sauce in most of the chow mein I’ve had outside of China is my biggest complaint. It makes it challenging to appreciate the distinct flavors of individual ingredients, and I constantly have an unfavorable salty aftertaste.
I mix the following four common condiments for two servings of chow mein:
Chow mein isn’t supposed to be a saucy dish. The noodles, protein, and vegetables are thinly and evenly seasoned with this straightforward sauce mixture. Every mouthful is light but flavourful.
How to add protein to your soy sauce pan fried noodles
Some preparations of soy sauce pan-fried noodles include a small amount of protein; this may take the form of tofu or thinly sliced meat. If you plan to add protein, remember, less is more.
Use half a block of extra firm tofu, cut it into squares, and pan fry it until crispy before adding it to the noodles and adding the sauce.
Use 4 to 6 ounces of meat (chicken, pork, or beef). (125 to 170 g), cut into matchsticks, marinated in 1 teaspoon Shaoxing wine, 1/4 teaspoon cornstarch, and a dash of salt. Prior to cooking the noodles, thoroughly cook the meat, then remove from the pan. Add it back at the end.
Meat leftovers – For a quick dish, use a small amount of shredded chicken, roast beef, pork, or even finely chopped deli meat. Add it at the end and toss everything together.
FAQ
How do you cook dried Chinese noodles?
Depending on size, dried noodles should be cooked in boiling water for 3 to 6 minutes. If adding to a soup, slightly undercook the noodles. Fresh noodles – Cook for 1 to 3 minutes. Fresh noodles can be added to soups without needing to be cooked first.
Do you boil noodles before frying?
Noodles must be boiled or presoaked before they are fried. Rinse and drain boiled or presoaked noodles. Before frying, the noodles should be allowed to dry thoroughly.
What are the fried Chinese noodles called?
In general, the term chow mein refers to fried noodles. There are two main types of chow mein dishes, specifically: Steamed chow mein and fried chow mein. Steamed chow mein involves flash-frying the noodles first, then stirring-frying them with additional ingredients like meat or vegetables and a thin sauce.
