Blistered Vegetable Chow Mein

By Sprig Originals ✓ · cooked up in Sprig

A takeout-counter classic done the way the good Cantonese kitchens do it: par-cooked egg noodles hit a screaming-hot pan and are left alone long enough to catch color, then tossed with crisp cabbage, scallion and a sauce measured in tablespoons, not cups. The result is dry-fried and chewy with crackly edges — noodles that fry instead of steam.

Ingredients

• 8 oz dried thin Chinese egg noodles (or 12 oz fresh)
• 2 tsp toasted sesame oil

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian mushroom stir-fry sauce)
• 2 tsp dark soy sauce
• 1 tsp granulated sugar
• 1 tbsp Shaoxing wine or dry sherry
• 1/2 tsp ground white pepper

• 3 tbsp peanut or other high-smoke-point oil
• 3 cups green cabbage, cut into 1/4-inch ribbons
• 1 cup carrot, cut into fine matchsticks
• 4 oz shiitake or cremini mushrooms, thinly sliced
• 1 1/2 cups mung bean sprouts
• 5 scallions, cut into 2-inch lengths, whites and greens separated
• 3 garlic cloves, thinly sliced
• 1 tbsp fresh ginger, finely julienned
• Kosher salt, to taste
• Chili crisp or chili oil, for serving (optional)

Instructions

1. Whisk the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine and white pepper together in a small bowl until the sugar dissolves. Set it next to the stove — this is the entire sauce, and keeping it small is what lets the noodles fry.
2. Bring 3 quarts of water to a rolling boil. Cook the dried egg noodles 2 to 3 minutes, or fresh noodles 60 to 90 seconds, pulling them while still firm at the center — they will finish in the pan. Drain hard in a colander and shake vigorously for 20 seconds to throw off water.
3. Spread the noodles on a sheet pan, toss with the sesame oil to keep them separate, and let them air-dry uncovered for at least 10 minutes. Surface moisture is the enemy of browning. Prep all the vegetables during this time so nothing slows you down later.
4. Set a 14-inch carbon steel wok or your largest heavy skillet over the highest heat for 2 to 3 minutes, until a drop of water vaporizes on contact instantly. Add 2 tablespoons of the oil and swirl to coat.
5. Add the noodles in an even layer and do not touch them for 2 full minutes. Let them blister and set into a loose cake. Flip in large sections with tongs and fry another 90 seconds, until you see brown, crisped edges throughout. Slide the noodles back onto the sheet pan.
6. Return the pan to high heat, add the remaining 1 tablespoon oil, then the mushrooms in a single layer. Sear undisturbed for 90 seconds until deeply browned, then stir 30 seconds more.
7. Add the carrots, cabbage, scallion whites, garlic and ginger with a pinch of salt. Toss constantly for 2 minutes — the cabbage should wilt at the edges but keep a distinct crunch. Push everything up the sides of the wok.
8. Return the noodles to the center of the pan, pour the sauce directly over them, and toss everything together with tongs for 60 to 90 seconds, lifting high so the sauce coats rather than pools. Any liquid in the bottom of the pan should sizzle away.
9. Add the bean sprouts and scallion greens and toss just 30 seconds — they should stay raw-crisp. Taste and adjust with a splash more soy sauce or a pinch of salt.
10. Turn out onto a warm platter immediately and serve with chili crisp alongside. Chow mein waits for no one; the crisp edges soften within a few minutes.

Chef's tips

Nutrition (per serving, estimated)

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