Ingredients
Vegetables & Aromatics
- 100 g Beansprouts (Big Handful)
- 4 Spring Onions, chopped
- 2 Garlic Cloves, diced
Noodles
- 300 g Egg Noodles
Sauces & Oils
- 2 tbsp Oyster Sauce
- 2 tbsp Dark Soy Sauce
- 2 tbsp Vinegar
- 1 tbsp Brown Sugar
- 1 tbsp Sesame Oil
- 1 tbsp Chilli Sauce
- 2 tbsp Oil for frying (vegetable or peanut oil recommended)
- ½ tsp Salt
Instructions
- Prepare the chow mein sauce: In a small mixing bowl, combine 2 tablespoons oyster sauce, 2 tablespoons dark soy sauce, 2 tablespoons vinegar, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 1 tablespoon chilli sauce, and ½ teaspoon salt. Mix well and set aside.
- Heat the wok and fry beansprouts: Place a carbon steel wok over high heat and add 2 tablespoons of oil. Once hot, add the beansprouts and stir fry for 1 to 2 minutes until they begin to soften but remain crunchy.
- Add garlic and spring onions: Add the diced garlic and chopped spring onions to the wok and continue frying for another minute until fragrant.
- Cook the egg noodles: Pour the egg noodles into the wok and stir fry with the vegetables for 1 to 2 minutes, ensuring they heat through and start to absorb flavors.
- Combine with chow mein sauce: Drizzle the prepared chow mein sauce evenly over the noodles and vegetables. Stir well to coat everything thoroughly with the sauce.
- Finish and serve: Remove the wok from the heat and serve the plain chow mein immediately for the best texture and flavor.
Notes
- Use fresh or high-quality egg noodles for the best texture.
- If you prefer a vegetarian version, substitute oyster sauce with vegetarian mushroom sauce or soy sauce.
- Adjust the chili sauce to taste depending on your spice preference.
- The wok should be very hot before adding ingredients to achieve a proper stir-fry.
- Serve with additional soy sauce or chili paste on the side, if desired.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Main Course, Side Dish
- Method: Stir-Frying
- Cuisine: Chinese
