This basic version is also vegan friendly. This is a very basic version and we can make delicious soy sauce fried noodles with the minimum and common ingredients. If you pursue a slightly stronger flavor or your soy sauce is low sodium, sprinkle a very tiny pinch of salt. So I did not mix salt in the stir fry sauce and found out the noodles taste just fine for me. More importantly, all of the ingredients need lower sodium flavoring to keep the original faint sweetness and aroma.
I highly recommend adding salt at the very last if necessary, since different brands of soy sauce present different salty level. But slow down the fire as long as the sauce is added to avoid sticking. When frying the onions, use high fire so there is only aroma but no water released. When cook the noodles in wok, use middle or middle to slow fire to avoid sticky.
Or you can simple soak the noodles with hot boiling water for several minutes. If you using Cantonese style chow mein, cook the noodles for 1 minute and separate the noodle thread during boiling process. Depending on the size of the noodles you are using. And the second is Cantonese Chow Mein, which is much drier and thinner, working best with crisper chow mein.Ĭook the noodles shorter than the instruction listed on the bag. For common Chinese chow mein, they are two large groups, the first one is egg noodles (commonly used in Northern China and work perfectly with sauces). Cook's NoteĬhoose the right type of noodles. This helps to remove extra water and make the noodles dry and aromatic (干香). The crucial step for successful Cantonese chow mein is to fry the noodles firstly in wok until slightly crispy and dry. If you love this kind of fried noodles, try beef chow fun, which rice noodles are called instead of egg noodles.Ĭantonese chow mein is slightly different from regular chow mein. And premium soy sauces are responsible for all flavors. Usually Hong Kong style thin noodles are called as the main ingredient. In Chinese languages, this chow mein recipe is named as “豉油王炒麵”, which literally means pan-fried noodles with premium soy sauces. Well, this is one of my favorite Cantonese dishes in addition to shrimp dumpling, char Sui bao etc. I’ve included directions to make the sauce from scratch as well as the directions for making this using my Real Chinese All Purpose Stir Fry Sauce (Vegetarian version) which, if you have a stash of it on hand, makes this super quick to make because you already have the sauce ready made! This recipe is a classic example of why I always have a jar of the All Purpose Stir Fry sauce in the fridge (helps that it lasts months!).Soy sauce pan - fried noodles or soy sauce chow mein is a famous Cantonese chow mein dish, enjoying a high popularity especially for breakfast time inside China. Cook for a minute, then add other vegetables back into pan. Remove from pan, add more oil, and stir fry onion and garlic. Remove from pan, add more oil, and stir fry celery and red bell pepper. This vegetarian/vegan version of chow mein is very close to the traditional version, but I have created a sauce without oyster sauce in it. When oil is hot, add mushrooms and stir-fry for a minute. The traditional chow mein sauce contains oyster sauce (as well as meat). It’s simply slices of tofu drizzled with soy sauce and Chinese cooking wine, then stir fried over high heat for 1 minute. The crazy thing is that it is ridiculously easy to make – I feel like a fraud calling it “caramelised tofu”. Because I am totally in love with the caramelised tofu.
But given a choice of this Vegetarian Chow Mein or a chicken chow mein, I would choose this one any day of the week.
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