Chow 炒 means “frying” and mein 面 is a type of wheat noodle. As a Cantonese dish Soy Sauce Chow Mein is called 豉油王炒麵 which translates to pan-fried noodles with premium soy sauces. If you have thin egg noodles you are all set to go. Cooking time is about 10 minutes.

150 gram thin egg noodles (dried, or fresh: steamed or unsteamed)
4 tbs oil
3 scallions, white and green parts separated in 4 cm pieces.
1 medium onion
150 bean sprouts
1,5 tbs dark soy sauce
1,5 tbs light soy sauce
1 tbs sesame oil

Boil the dried noodles in water, 2 minutes should suffice. If you have fresh noodles, 10 seconds is enough. NOTE: you can buy fresh unsteamed noodles and steam the noodles instead of boiling. Drain.

Heat half the oil in a wok. Add the scallion whites and onion and cook for 3 minutes until golden. Add the bean sprouts and wok for another 2 minutes. Transfer to a bowl and clean the wok.

Heat the remaining oil in the wok and add the noodles. Wok undisturbed for 2 minutes. Add both soy sauces, toss. Add the vegetables back into the wok and the green part of the scallions and toss for another 2 minutes.

Drizzle with sesame oil before serving.