This Cantonese soy sauce fried noodle (chow mein), 豉油皇炒麵 Si Yao Wong Chow Mein is one of the top dishes to order when you dine at dim sum places.
What’s so special about this Cantonese soy sauce fried noodle? Personally, I love the simplicity of this meal yet packed with maximum flavors that anyone can enjoy.
Cantonese Soy Sauce Fried Noodle is one of the many dishes I could enjoy while dining at dim sum restaurants. Instead of serving in carts like other steamed dishes, you’ll have to order this from the menu or at the stir-fry sections. This noodle is also one of the popular noodle dishes at many Cantonese restaurants.
While it’s easy to order this from a restaurant, I also enjoy recreating it at home with just a few simple ingredients. Stir-fry noodle is one of my favorite go-to meal to make for lunches when I’m in a hurry. All you need is your favorite noodles, vegetables, and tossed them with your favorite sauces. How easy is that?
What is the secret to a springy and light noodle texture? Check out How to cook the noodles below.
Cantonese Soy Sauce Fried Noodles Key Ingredients
1. Noodle – There are so many noodle versions at the store and it can be daunting to know which one to buy. For this recipe, I used fresh ramen from Sun Noodles but you can use other pan-fried noodles that are usually thinner and yellow. So, please check the ingredients before sourcing – thanks! Check out How to cook the noodle section below to get the perfect texture for this dish.
2. Sauces – Si Yao Wong means soy sauce king or supreme in Cantonese, so the main ingredient will have soy sauce. Here, I’m using a mix of regular and dark soy sauce along with vegan oyster sauce – all from LeeKumKee. If you prefer to use homemade vegan oyster sauce, check out my Easy Stir fry sauce.
3. Vegetables – The typical vegetables used are mung bean sprouts, green onions or Chinese chives. If you want additional greens, feel free to use your favorite vegetables.
Cantonese Soy Sauce Fried Noodles How-to
Step 1: Prepare the ingredients
Slice the shallots, cut the green onions and Chinese chives and remove the ends of the mung bean sprouts (this is optional).
Mix the sauces in a bowl and set aside until ready to use.
Step 2: How to cook the noodles
The key step to cook the noodles is really to undercook them in the first step. Bring a pot of water to boil, add in the noodles, then use a pair of chopsticks to loosen the strands. Turn off the heat and let it sit in the water for a minute.
Fresh noodles take only 2-3 minutes to cook. To undercook this type of noodle, I turned off the heat and let them sit in the water for one minute as I wanted them to be slightly undercooked. If you are using dried noodles, cook as directed but remove them a minute earlier.
Then, sieve out the noodles and spread them on a large plate in one layer. Add a swirl of oil and rub it in with chopsticks or your hand. This step is to prevent the noodles from sticking to each other. Let the noodles cool down to create a chewy texture. To speed up the process, I turned on my fan to dry them out.
Step 3: Cook the ingredients separately
While the noodles are drying out, work on the rest of the ingredients. Heat a large non-stick skillet with oil and sauté the mung bean sprouts for a minute, then transfer to a bowl.
Using the same pan, add more oil and sauté shallots and the white part of the green onions until the shallots turn translucent. Dish out.
Step 4: How to put everything together
Now comes the fun part – cook the noodles!
You can use a wok to char the noodles just like how I did my Beefless Chow Fun or use a non-stick skillet in this recipe.
Once the skillet is heated through, add a splash of oil and the noodles. Spread the noodles to cover the bottom of the pan in one layer. Cook the noodles over medium heat for about a minute or two before flipping over. This step is crucial to char and cook the noodles.
Flip the noodles using a spatula or chopsticks, and add back the rest of the sautéed veggies and half of the sauce.
Using the chopsticks, toss the noodles and the veggies until well-combined. Continue adding the remaining sauce while tossing.
Finally, add the Chinese chives and green onions, taste, and season with more soy sauce if needed. Garnish with a sprinkle of toasted sesame seeds.
Check out my other Noodles recipe:
Why you need this recipe
- It’s one of the most delicious ways to enjoy this noodle
- Not spicy
- Kids and family friendly
- Easily customizable
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Cantonese Soy Sauce Fried Noodle – 豉油皇炒麵
- 2 servings fresh yellow noodles see notes
- 1 shallots sliced thinly
- 8 oz mung bean sprouts
- 2 stalks green onions
- a small bunch of Chinese chives about ¼ cup
- cooking oil
- toasted sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon vegan oyster sauce
- 1 teaspoon sugar
- Prepare the vegetables: Wash and dry the Chinese chives and green onions. Cut each into sections, 1-inch long and set aside in separate bowls. I separated the white part of the green onions as well.
- To prepare the mung bean sprouts, remove the ends, then clean and rinse the sprouts with water, then drain out the water.
- Prepare the sauce: Mix the soy sauce, dark soy sauce, vegan oyster sauce, and sugar in a bowl until well-combined.
- Next, fill a pot (enough to cook 2 servings of noodles) of water to boil.
- Add the noodles and use a pair of chopsticks or tongs to spread out the noodles. Turn off the heat, and let it sit in the water for a minute.
- Sieve out the noodles to a large plate. Rub the noodles with a splash of oil and allow the noodles to dry and cool down.
- Meanwhile, in a heated non-stick skillet with a teaspoon of oil, stir-fry mung bean sprouts for about 30 seconds. Turn off the heat and transfer the bean sprouts to a bowl.
- Using the same skillet, add in more oil and sauté shallots and the white part of green onions over medium-low heat until the shallots turn translucent. Then, transfer the mixture to a bowl and set it aside.
- Now, heat the skillet again and add about a tablespoon of oil. Add in the noodles and spread the noodles in one layer to cover the bottom of the pan.
- Let the noodles cook for 1-2 minutes before flipping over.
- Once you've flipped the noodles, add the cooked vegetables along with half of the sauce.
- Using a pair of chopsticks toss the noodles to mix in the sauce [It helps to turn the heat to medium-low in this step to allow the moisture from the vegetables to slowly cook the noodles.]
- Then, add the remaining sauce and continue to toss until well-combined.
- Taste and season with more soy sauce if needed. If the noodles appear to be too dry, you may add some vegetable broth or water to cook the noodles further.
- Finally, fold in the Chinese chives, green onions, and cook for another minute while tossing the noodles. Turn off the heat and garnish with sesame seeds. Serve warm.
- For dried noodles, cook the noodles accordingly but remove them a minute earlier.
- Check out this recipe for homemade vegan oyster sauce.