Soy Sauce Pan Fried Noodles

Serves 4

NOODLES AND VEGETABLES

• 1 lb fresh chow mein noodles 

• 8 stalks green onions or scallions cut lengthwise into 2" pieces

• 1 cup bean sprouts

• 1/2 yellow onion sliced

STIR-FRY SAUCE

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tbsp sugar

• 1/4 tsp msg (optional)

• 1 tbsp chicken stock or water

• 4 tbsp neutral oil for frying; I used avocado oil

1. Mix together the stir-fry sauce by combining light soy sauce, dark soy sauce, oyster sauce, sugar, msg if using, and water.

2. Blanch the fresh chow mein noodles for 10 seconds, then drain and rinse off excess starch. Pat dry any excess moisture from the noodles. If you are using pre-cooked fresh noodles, you can skip this step.

3. Add 2 tablespoons of oil to your wok or pan, and sauté your green onion whites and onions for 1 minute over high heat.

4. Add the chow mein noodles and work quickly to stir fry and separate the noodles and combine them with the onions. Add 2 additional tablespoons of oil to properly coat the noodles. Turn the heat to high and continue to stir fry for 2-3 minutes until your noodles begin to to crisp up.

5. Add the premixed stir-fry sauce and toss the noodles to combine. Continue stir frying for 3-4 minutes until the sauce has fully absorbed into the noodles. Toss in the scallion greens and bean sprouts and stir fry for another minute. Plate and enjoy!

NOTES

Noodle Substitutions: Using fresh noodles is best for this recipe, but if fresh or pre-cooked refrigerated noodles are unavailable, you can use your favorite dried noodles. The type of noodle is customizable! You can use the noodles you like the best – udon noodles, Shanghai noodles, yakisoba noodles, ramen, or egg noodles (even spaghetti) all work well!

Blanching your noodles: After the noodles are blanched, place them in a colander to drain. It is important to rinse the noodles with cold water to stop the cooking process and dry them with a towel as much as possible. This will allow the noodles to properly crisp up when stir frying. If the noodles are sticking together, toss them with a teaspoon of sesame oil to help separate them.

Pan Selection: Use the largest (preferably non-stick) pan you have to cook the noodle stir-fry over high heat, such as a wok or large frying pan. A big reason your noodles might be turning out soggy or mushy is because you aren’t using a big enough pan! When the ingredients are added to the pan, the heat of the pan cools, so using a larger pan can help retain the high heat you need to properly stir-fry the noodles to get a proper char (or wok hei).