Soy Sauce Chow Mein
Ingredients
- 8 oz dried chow mein noodles
- 0.5 carrot
- 1 stalk celery
- 2 tbsp oil
- 1 tbsp oil
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp chicken bouillon
- 1 tbsp water
Steps
Bring a pot or wok of water to a boil on high heat. Once boiling, we'll fan out the noodles in, then stir. Once the water is boiling (after about 2 minutes), turn to low-medium heat and cook for about 4 to 5 minutes, then turn off the heat and let it continue to cook for about 1 minute.
Cut and peel the carrot. For safer knife work, cut an initial slice and lay the carrot down on the new flat surface for stability. Then, create 1/4 inch thick slices. Lay the slices out like a deck of cards, then cut into strips about 1/4 inch thick.
Cut the celery into 4 segments. Cut each segment into slices then strips about 1/4 inch thick. As with our more traditional Soy Sauce Chow Mein recipe, bean sprouts and green onions are also great here.
In a bowl, mix dark soy sauce, light soy sauce, oyster sauce, sugar, chicken bouillon, and water.
To prevent the noodles from clumping and to ensure even flavor distribution (a hallmark of good chow mein), we're going to add oil to the noodles so they're less prone to sticking. This also reduces the total amount of oil we need to make chow mein.
Heat a wok on high heat. For carbon steel woks, you should see a white/bluish ring appear around the bottom of the wok. Then, turn to low heat, add oil and spread it around the wok.
Scoot the noodles away from the center to make room in the middle of the wok. Add the celery directly to the center surface of the wok (not on top of the noodles). (We add the celery first because they take a bit longer to cook than carrots).
With the sauce bowl in one hand and chopsticks in the other, gradually pour in the sauce, tossing and lifting the noodles as you go. If the color is to your liking, you don't necessarily need to add all of the sauce.
Source: madewithlau