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Chili Oil Soy Sauce Chow Mein

Chili Oil Soy Sauce Chow Mein in a black bowl topped with green onions and chili oil
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Chili Oil Soy Sauce Chow Mein is a fast, better-than-takeout noodle stir-fry with springy egg noodles tossed in a glossy soy and chili oil sauce. Ready in 15 minutes.

  • Author: Genius Eats
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stir-Fry
  • Cuisine: Chinese

Ingredients

Scale

For the Noodles:

  • 300g egg noodles (chow mein noodles)
  • 4 cloves garlic, minced
  • 1 shallot, diced
  • 1/2 onion, sliced
  • 5 green onions, cut into 2-inch pieces (green parts only)
  • 100g bean sprouts
  • 2 tbsp cooking oil

For the Sauce:

  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp brown sugar
  • 1 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp chili oil

To Garnish:

  • Sesame seeds
  • Fried shallots
  • Spring onions

Instructions

  1. Stir the sauce together in a small bowl: soy sauce, dark soy sauce, oyster sauce, brown sugar, water, sesame oil and chili oil. Set aside.
  2. Soak the egg noodles in hot boiling water for 1 minute, then drain well and set aside.
  3. Heat the cooking oil in a wok or large pan over high heat. Add the garlic, shallot and onion and stir-fry for about 1 minute until fragrant.
  4. Add the drained noodles, bean sprouts and green onions to the pan.
  5. Toss and separate the noodles with chopsticks or a spatula so nothing clumps together.
  6. Pour in the sauce and toss constantly until every strand is coated and there are no pale spots left.
  7. Garnish with sesame seeds, fried shallots, spring onions and an extra drizzle of chili oil. Serve hot.

Notes

Use fresh egg noodles for the best chewy, springy texture. If you only have dried noodles, boil them until just shy of done, then drain and toss with a little oil so they do not stick.

Chili oil brands vary a lot in heat. Start with 1 tablespoon, taste at the end, and add more if you want it spicier.

Keep the heat high and the noodles moving so they pick up that smoky wok flavor without turning mushy.

Nutrition

Find it online: https://cookingwithgenius.com/chili-oil-soy-sauce-chow-mein/