Moisture is the number one enemy for chow main it makes the noodles stick to the wok badly.
I don’t recommend that because it will bring in too much water. I know a lot of recipes will tell you to rinse the noodles with cold water to stop the cooking process. The rest of the heat will help to evaporate the excess moisture. Take them out and spread them on a rack for at least 10 minutes. We are soaking them because we don’t want to cook them all the way through otherwise, they will turn mushy and stick to the wok badly. Stir with a pair of chopsticks and gently loosen up all the noodles. Turn off the heat immediately, and we will let the noodles soak in this hot water for 3-5 minutes, depending on the thickness of your noodles. The olive oil is going to coat the noodles lightly, so they don’t stick together. Add a drizzle of olive oil, then toss in the dry egg noodles. If you are using fresh egg noodles, you probably will need about 450 grams as they have different water ratios.īring 3 liters of water to a boil. I will be using 300 grams of dry egg noodles for today’s recipe. Just pay attention in the noodle aisle, you will find them. I have seen them in regular, non-Asian supermarkets.
CHOW MEIN WITH BEAN SPROUTS HOW TO
You can also click here to learn how to make it at home.įor the dry egg noodles, they are much easier to get. They are usually labeled as wonton noodles. You can find the fresh egg noodles in the fridge or frozen section at your local Asian grocery stores. The dry egg noodles take about 3-5 minutes. Both of them work well for this recipe, but the fresh egg noodles take less time to pre-cook about 2-3 minutes depending on the thickness. I got here a pack of fresh egg noodles and a pack of dry forms. The recipe is super easy but there are many little details that you need to pay attention to in order to recreate that authentic street food version.įirst, let’s talk about the noodles. If you are interested, just google Dai Pai Dong, you will find lots of information. However, it is declining due to economic development. It is known for offering affordable but authentic and delicious street food. For those of you who don’t know about it – Dai Pai Dong is a type of open-air food stall in HK that plays an important role in the local catering culture. So 豉油皇炒面 is basically vegetable stir fry noodles that are seasoned with soy sauce.Īdditional info: This is a classic Dai Pai Dang (大排档) recipe. I know it sounds weird, but it is trying to describe that if you cook this right, you can maximize the flavor of the soy sauce and bring this dish to the king level. Chi You Huang (豉油皇) means “the king of soy sauce”. Today, we are making Chi You Huang Chow Mein (豉油皇炒面). Turn off the heat and serve the noodles on the plate. Use two pairs of chopsticks to fluff the noodles for a couple of minutes. Swirl the oil around to cover the bottom to create a non-stick layer. In a sauce bowl, mix 1 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce and 1/4 tsp of sugar.I used 40 grams (1.41 oz) of bean sprouts, 40 grams (1.41 oz) of carrot, 40 grams (1.41 oz) of garlic chives, 1/4 of an onion, and 1 clove of garlic. Cut the noodles into 6 inches long pieces with a pair of scissors.Take out the noodles and spread them on a rack for at least 10 minutes.Dry egg noodles will take about 3-5 minutes fresh egg noodles will need 2-3 minutes depending on the thickness. Gently loosen up all the noodles with a pair of chopsticks. Turn off the heat immediately, let the noodles soak in the hot water.Add a drizzle of olive oil, then toss in 100 grams of dry egg noodles (or 150 grams of fresh egg noodles).
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