Hello everyone, it's Chef Paul Wong again. Whenever people go to a congee shop, they often order a bowl of plain congee together with a plate of Supreme Soy Sauce Chow Mein. It is a simple combination, but already makes a very hearty and satisfying breakfast. This dish is also very doable at home. As long as you handle the noodles properly, lightly pan-fry them, and add the soy sauce mixture in two rounds, you can recreate that dry, fragrant, wok-hei finish.

Based on the subtitle content, this video walks through how to make a congee-shop style plate of Supreme Soy Sauce Chow Mein. The ingredients are simple: egg noodles, bean sprouts, onion, spring onion, yellow chives, egg, and white sesame. The key is not only the sauce, but also how you treat the noodles: loosen the noodle cake in boiling water just until it opens up, toss it with a little oil so it will not stick, then coat it lightly with egg before pan-frying so the noodles dry out slightly. Add the sauce in two rounds so the noodles absorb the flavor without turning wet, and the final result is a fragrant, layered chow mein with real wok hei.

Supreme Soy Sauce Chow Mein Ingredients:

Main ingredients:
Egg - 1
Egg noodles - 1 noodle cake (about 160g)
Bean sprouts - 50g
Onion - 1/4
Spring onion - 2-3 stalks
Yellow chives - 8 stalks
White sesame - a little
Oil - as needed

Sauce:
Dark soy sauce - 2 tbsp
Light soy sauce - 1 tbsp
Oyster sauce - 1 tsp
Sugar - 1 tsp

Method:
1. Bring a pot of water to a boil, add a little oil, and soak the egg noodle cake for about 1 minute. Do not rush to press it apart. Once the noodles loosen naturally, lift them out, shake off the excess water, and toss with a little oil.
2. If you are using a firmer packaged egg noodle, the soaking time can be extended to about 3 minutes. Fresh noodles should not be soaked too long, or they will turn too soft.
3. Cut the spring onion, yellow chives, and onion. Wash the bean sprouts and set aside.
4. Stir-fry the bean sprouts over high heat first, then add the onion and cook until fully done so the sweetness comes out. Remove and set aside.
5. Toss the noodles with about half an egg, then lightly pan-fry them until the surface is slightly dry and a little toasty. You do not need to fry them until both sides are fully golden and crisp.
6. Cook the remaining egg until slightly firm and a bit coarse in texture, then remove and set aside.
7. Mix the dark soy sauce, light soy sauce, oyster sauce, and sugar into a sauce. If you want a darker color, add a little more dark soy sauce.
8. Return the onion and noodles to the wok and add the sauce in two rounds. Let the first half dry into the noodles before adding the second half so the noodles do not turn wet and clump together.
9. Add the spring onion, yellow chives, and egg, then toss gently with chopsticks to keep the noodles intact.
10. Plate the noodles with the toppings arranged at the side, then finish with toasted white sesame.

Tips:
Chopsticks are better than a wok spatula for tossing noodles because they help prevent breakage.
Onion should be fully cooked or it will keep too much raw sharpness.
The noodles only need to be about 70 to 80 percent cooked before they go back into the wok, so the final dish stays dry and springy.