Green onionscut into 1-1.5 inch pieces, white and green parts separated2 pieces
Celerysliced diagonally2 oz
Onionsliced with the grain~1est.
Bean sproutsplus an additional 2 oz added at the end8 oz
Instant ramen noodles5 packs
Oyster sauce1 tsp
Light soy sauce1½ tbsp
Dark soy sauceadd an additional 1 tsp if more color is desired1 tsp
Chicken bouillon powder1 tsp
Sugar1 tsp
Water
2 tbsp
Cooking oilused in stages for stir-frying vegetables and frying noodles~3 tbspest.
Chinese cabbage~200 gest.
Sesame oil1 tbsp
Steps
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1
Cut the green onions into 1-1.5 inch pieces, separating the white and green parts; the green parts will be added at the end to keep their color.
2
Slice the celery diagonally so it won't be too tough to chew.
3
Slice the onion along the grain to reduce moisture release, resulting in crunchier cooked onions.
4
Prepare the sauce by mixing oyster sauce, light soy sauce, dark soy sauce, chicken bouillon, sugar, and water; add more dark soy sauce if a deeper color is desired.
5
Place the instant noodles in boiling water and loosen them for about 45 seconds only — don't overcook since they'll be stir-fried later.
6
Drain the noodles and repeat with the second batch, using chopsticks or tongs to loosen and slightly dry them out for easier stir-frying later.
7
Heat the wok, add a bit of oil, and once ripples form on the surface, stir-fry the onion, white parts of the green onion, and celery on high heat for about 20 seconds until fragrant.
8
Add the bean sprouts and stir-fry for another 30-40 seconds until slightly softened, then transfer all the vegetables to a plate.
9
Reheat the wok, add a little oil, then add the noodles and fry both sides until fragrant, using chopsticks to spread them out and adding a bit more oil as needed.
10
Turn the heat to medium and fry the noodles for about 5 minutes total, flipping occasionally so the side touching the wok develops a nice crisp.
11
Add a little oil around the edges for extra fragrance and crispiness, flip and fry the other side, then turn the heat to high at the end to achieve wok hei.
12
Turn the heat to low, stir the sauce again and pour it into the wok, mixing with the noodles for about 30 seconds until evenly absorbed.
13
Add the Chinese cabbage and green onion tops, let them sit on the hot bottom of the wok, then turn to high heat and stir-fry everything together for about 1 minute to distribute the flavors evenly.
14
Taste and adjust, then add the sesame oil and the extra fresh bean sprouts, stir-frying on high heat for a final 30 seconds for extra moistness and flavor.
15
Turn off the heat and plate up — your delicious soy sauce chow mein with instant noodles is ready to serve.
PrimedTableBETA
