Cantonese Chow Mein

• servings: 3 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

15 ounces chow mein noodles

8 ounces mung bean sprouts (rinsed and well drained)

3 stalks green onions (cut into 2 inch pieces)

3 tablespoons oil (or as needed (any neutral oil will do))

2 tablespoons soy sauce (low sodium recommended)

2 tablespoons dark soy sauce

2 teaspoons granulated sugar

1 teaspoon toasted sesame oil

Directions

Make the sauce:In a bowl, combine the soy sauce, dark soy sauce, sugar, and sesame oil. Mix until well combined and set aside until needed.

Prepare the noodles:In a pot of boiling water, add the chow mein noodles. Cook for about 10 seconds or according to the package instructions. It's okay if the water isn't boiling after noodles are added. Drain the noodles immediately and fluff with chopsticks or a fork to release the steam. This ensures that the noodles are extra dry. Fluff until there's no more steam. *Be careful! The noodles will be very HOT!*

Make the chow mein:In a wok or large pan over medium heat, add 1 to 2 tablespoons of oil or enough to cover the bottom of the wok. When the oil is hot, add the prepared chow mein noodles and pan fry until the noodles at the bottom are golden brown and crispy. Add 1 to 2 more tablespoons of oil, flip the noodles and repeat. Press down on the noodles if needed and pan fried in batches if necessary.*Not all of the noodles have to be pan fried. Just the bottom and top is fine.*

Once the noodles have been pan fried, add the bean sprouts and green onions. Stir fry everything for 30 seconds to a minute.

Give the prepared sauce a mix and pour it over the noodles. Immediately start tossing and stir frying everything until the noodles are even in color and everything is well combined. If needed, lower the heat so the soy sauce doesn't burn.

Transfer to a serving plate and enjoy while hot!