Easy, Crispy Cantonese Chow Mein

Cantonese Chow Mein, or 鼓油皇炒面 which translates to something like soy sauce pan fried noodles, is a classic dry noodle dish whose unassuming appearance and simple ingredients belies its moreishness. In fact, its intentional simplicity let the flavours of the soy sauces be front and center. Light or regular soy sauces are typically used interchangeably in home cooking, even though they do differ in saltiness (light soy sauce being the saltier of the two). They add saltiness and umami. In comparison, dark soy sauce is the least salty, is more viscous and a little sweet. It is aged longer and usually mixed with molasses and caramel colour which gives Chinese dishes such as this one their distinct taste and signature brownish colour. Traditionally eaten for breakfast, these noodles are just as great for lunch or dinner alongside a plate of sautéed Chinese greens. The chewy noodles slick with that irresistibly savoury-slightly-sweet sauce will surely have you going back for more.Related: Simple 15-Minute Chinese Tomato Egg Drop Soup

Good

% Daily Values based on a 2,000 calorie diet