📝 About This Recipe
This iconic Cantonese dish, known as 'See Yau Wong Chow Mein,' is the gold standard of noodle craftsmanship, celebrated for its 'wok hei' or 'breath of the wok.' It features thin, wiry egg noodles seared to a smoky crispness and tossed in a complex, savory-sweet blend of premium soy sauces. Minimalist yet sophisticated, this stir-fry relies on the perfect balance of aromatic chives, crunchy bean sprouts, and silky noodles to create a texture-driven masterpiece that is a staple of Hong Kong teahouses.
🥗 Ingredients
Noodles and Aromatics
- 12 ounces Thin Cantonese Egg Noodles (Fresh or par-cooked 'Hong Kong Style' noodles)
- 1/2 Yellow Onion (Thinly sliced into half-moons)
- 2 cloves Garlic (Finely minced)
- 1 teaspoon Ginger (Freshly grated or julienned)
- 3 stalks Scallions (Cut into 2-inch batons)
- 1 small bunch Chinese Chives (Cut into 2-inch lengths; also known as Gow Choy)
- 2 cups Mung Bean Sprouts (Rinsed and thoroughly dried)
The Signature Sauce
- 2 tablespoons Light Soy Sauce (For saltiness and depth)
- 1 tablespoon Dark Soy Sauce (For rich color and caramel notes)
- 1 tablespoon Oyster Sauce (Adds umami and body)
- 1 tablespoon Shaoxing Wine (Dry Chinese rice wine)
- 1 teaspoon Toasted Sesame Oil (For nutty aroma)
- 1/2 teaspoon Granulated Sugar (To balance the salt)
- 1/4 teaspoon White Pepper (Finely ground)
Stir-Fry Essentials
- 3-4 tablespoons Peanut Oil (Or any high-smoke point vegetable oil)
- 1 teaspoon Toasted Sesame Seeds (For garnish)
👨🍳 Instructions
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1
Prepare the noodles: If using fresh noodles, blanch them in boiling water for 1-2 minutes until al dente. Drain immediately and rinse under cold water to stop the cooking process.
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2
Dry the noodles thoroughly. Spread them out on a baking sheet and pat with paper towels; excess moisture is the enemy of a good sear.
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3
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper until the sugar is dissolved. Set aside.
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4
Heat a wok or large heavy-bottomed carbon steel skillet over high heat until it begins to smoke slightly.
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5
Add 2 tablespoons of oil and swirl to coat. Add the noodles, spreading them out into an even layer. Let them sear undisturbed for 2-3 minutes until the bottom is golden and crispy.
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6
Flip the noodle 'cake' over and add another tablespoon of oil around the edges. Sear the other side for another 2 minutes, then use tongs to break the noodles apart and remove them to a plate.
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7
Wipe the wok clean if necessary. Add the remaining tablespoon of oil and toss in the sliced onions, ginger, and garlic. Stir-fry for 30 seconds until fragrant.
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8
Add the mung bean sprouts and the white parts of the scallions. Stir-fry for 1 minute until the sprouts just begin to soften but still retain their crunch.
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9
Return the noodles to the wok. Pour the prepared sauce mixture over the noodles.
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10
Using a pair of long chopsticks or tongs in one hand and a spatula in the other, toss the noodles vigorously over high heat to ensure every strand is evenly coated in the dark sauce.
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11
Add the Chinese chives and the green parts of the scallions. Toss for another 30-45 seconds until the chives are wilted and the noodles are steaming hot.
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12
Give it one final high-heat toss to achieve that smoky 'wok hei' aroma, then transfer to a warm serving platter.
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13
Garnish with toasted sesame seeds and serve immediately while the textures are at their peak.
💡 Chef's Tips
Always dry your noodles completely after blanching; damp noodles will steam rather than fry, resulting in a soggy texture. Use a combination of light and dark soy sauce; the light provides the salt, while the dark provides the iconic mahogany color. High heat is non-negotiable—keep the wok moving to prevent burning while ensuring the 'breath of the wok' develops. If you can't find Chinese chives, use the green tops of extra scallions, but the chives offer a unique garlicky bite that is traditional. Don't overcrowd the pan; if cooking for a large group, fry the noodles in batches to maintain the proper temperature.
🍽️ Serving Suggestions
Serve alongside a plate of Garlicky Steamed Bok Choy for a balanced meal. Pair with a hot pot of Jasmine or Pu-erh tea to cut through the richness of the stir-fry. Add a side of Crispy Chili Oil or XO sauce for those who enjoy a spicy kick. This dish works beautifully as a base for Cantonese Roast Duck or Char Siu (BBQ Pork). For a dim sum style brunch, serve with Shrimp Har Gow or Siu Mai.