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Chow mein with bean sprouts11/8/2023 ![]() ![]() When the oil is hot, add the prepared chow mein noodles. In a wok or large pan over medium heat, add enough to cover the bottom of the wok. You must do this immediately after draining the noodles for it to work.Ĥ. This ensures the noodles get pan fried well later in the recipe. □ Note: Fluffing the noodles and releasing the steam is to ensure that the noodles are completely dried. Be careful! The noodles will be very HOT! Drain the noodles immediately and fluff with chopsticks or a fork until there is no more steam. The water doesn't have to maintain a boil after adding the noodles. Cook for about 10 seconds or according to the package instructions. Once the water is boiling, add the chow mein noodles. Mix until well combined and set aside until needed.ģ. Meanwhile, combine the soy sauce, dark soy sauce, sugar, and sesame oil in a bowl. How to make Cantonese soy sauce chow meinĢ. It's not absolutely necessary, but we highly recommend it. Toasted sesame oil - Sesame oil adds extra fragrance to the noodle dish and a nice nutty, toasty flavor.If you are using tamri, you could use a little less sugar. Sugar - Just a little bit of sugar helps to round out the flavor and skip the oyster sauce.You can usually find dark soy sauce at your local asian market, next to where the soy sauce are. Dark soy sauce adds a bit of sweetness, depth of flavor from the extra fermentation, and color to the noodle dish. Dark soy sauce - This is the other flavoring component for our Cantonese chow mein. ![]() If you use regular soy sauce, you may have to reduce the amount used by a tablespoon. We recommend using light sodium soy sauce so that your chow mein doesn't become too salty.
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