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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place whole egg noodles in 70°C-80°C warm water, gently loosen them with chopsticks, and drain as soon as they separate.
Watch out
Do not let the water temperature be too high, otherwise the starch will leak out and make it difficult to stir-fry.
Heat the wok with 1 tbsp cooking oil, stir-fry shredded carrots first, then add Chinese chives, season with 0.5 tsp salt and 0.5 tsp sugar, stir-fry until 6-7 done and fragrant, then remove and set aside.
local_fire_departmentHigh heatWatch out
Stir-fry and drain the vegetables first, otherwise the chow mein will become too watery.
Heat the wok until red hot and clean, pour in 1 tbsp cold oil to coat and pour out, turn off the heat, pour in 2 beaten eggs, quickly scramble into fine egg bits, then remove and set aside.
local_fire_departmentHeat offWatch out
Turn off the heat before pouring in the eggs, otherwise the high temperature will burn them instantly.
Heat the wok with oil, add sliced onions and sauté for about 20 seconds, adding a little lard or chicken fat halfway through for extra aroma.
local_fire_departmentMedium-high heatWatch out
Do not stir-fry onions together with bean sprouts and chives, otherwise the onions will lose moisture and lack aroma.
Add the soaked whole egg noodles and stir-fry with the onions. Keep the heat moderate, slowly toast and stir-fry with chopsticks. If worried about being uncooked, sprinkle 2 tbsp water along the wok edge to steam until noodles curl and emit a charred aroma.
local_fire_departmentMedium-low heatWatch out
Do not use overly high heat, slowly toast the noodles with chopsticks, otherwise they will burn and turn bitter.
Turn to low heat, add 0.5 tsp sugar, 1 tbsp light soy sauce, 2 tbsp first extract soy sauce, 0.5 tbsp oyster sauce, 0.5 tbsp seasoning soy sauce, 0.5 tbsp fish sauce, a pinch of white pepper powder, and 1 tsp sesame oil, slowly pour into the noodles and toss evenly.
local_fire_departmentLow heatWatch out
Use low heat when adding seasonings, otherwise the sauce will burn easily and taste bitter.
Add the previously stir-fried bean sprouts, shredded carrots, Chinese chives, and scrambled egg bits, turn to high heat and toss everything together evenly.
local_fire_departmentHigh heatWatch out
Stir-fry quickly on high heat after adding vegetables, otherwise excess moisture will ruin the noodle texture.
Be careful of high-temperature burns when moving the hot wok or plating, use insulated cloths or gloves if necessary.
Finally add yellow chives and toast while stir-frying. After tasting, drizzle 1 tsp sesame oil along the wok edge for aroma, transfer to a plate, and garnish with a little toasted sesame seeds if desired.
local_fire_departmentHigh heatWatch out
Stir-fry yellow chives quickly after adding, otherwise they will overcook and lose their crispiness.
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