Dad's Authentic Cantonese Chow Mein: A Chinese Chef's Secrets

Instructions

1. Place your steamer rack in a wok on high heat and pour enough water so that the top of the rack isn't submerged, then start boiling water.
2. Take the rack out, separate and lay out the 12 oz of noodles on top of the rack.
3. Once boiling, set the steamer rack and noodles back in the wok and cover for 10 minutes on high heat.
4. Quickly dump the noodles in the water for 15 to 30 seconds.
5. Drain the noodles through a colander and spend about 1 to 2 minutes fluffing and separating the noodles with a chopstick.
6. Let the noodles cool for 3 to 5 minutes.
7. Wash and chop the scallions into about 1.5-inch pieces, separating the whites and greens, then cut the onion in half and julienne it.
8. Mix the dark soy sauce, light soy sauce, oyster sauce, sugar, and water in a bowl until the sugar dissolves.
9. Heat your wok to around 350°F to 400°F (176°C to 204°C), which should take around 2 to 3 minutes.
10. Add 1 tbsp of corn oil and heat to 350°F to 400°F until shimmering, then cook the scallion whites and onions for about 1 minute and set them on a plate.
11. Heat the wok again and add another 1 tbsp of corn oil until shimmering, then add the cooled noodles.
12. Do not flip the noodles yet and only occasionally move them around, letting the bottom get nice and crispy for about 3 minutes.
13. Flip the noodles using a wok-flip or spatula, then add another 1 tbsp of corn oil along the perimeter to help develop a nice crisp.
14. Let the noodles cook on this side for another 3 minutes, occasionally prodding and moving them.
15. Make room for the bean sprouts by pushing the noodles aside, set them in the wok, and cover them with the noodles.
16. Let the bean sprouts cook underneath the noodles for 30 to 45 seconds.
17. Add the cooked scallion whites, raw scallion greens, and onions, and cook for about 1 to 2 minutes while continuing to separate the noodles.
18. Pour in the sauce mixture and mix everything around for 1 minute, letting the sauce evaporate as much as possible.
19. Add the sesame oil and mix and separate the noodles for another 1 to 2 minutes.
20. Taste the noodles and adjust the flavor and color as desired, optionally adding more dark soy sauce if needed.
21. Transfer the noodles onto a plate and serve immediately with your loved ones.