Soy Sauce Instant Noodles Chow Mein

Name: Soy Sauce Instant Noodles Chow Mein
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 5 packages Instant Ramen Noodles; 1.5 oz Green Onions; 2 oz Celery; 4 oz Onion; 10 oz Bean Sprouts; 1 tsp Oyster Sauce; 1.5 tbsp Light Soy Sauce; 2 tsp Dark Soy Sauce; 1 tsp Chicken Bouillon Powder; 1 tsp Sugar; 2 tbsp Water; 4 tbsp Vegetable Oil; 1 tbsp Sesame Oil

A quick and easy Cantonese-style Soy Sauce Chow Mein recipe using instant ramen noodles, stir-fried with fresh vegetables for a delicious and satisfying meal.

35 min 4 servingsMade With Lau Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

768

Calories

16g

Protein

86g

Carbs

43g

Fat

Scale recipe

4 servings

Original recipe

Ingredients13 items

Produce

🧅Green Onions1½ oz

🥬Celery2 oz

🧅Onion4 oz

🌱Bean Sprouts10 oz

Pantry

🍜Instant Ramen Noodles5 packages

🦪Oyster Sauce1 tsp

🧂Light Soy Sauce1½ tbsp

🧂Dark Soy Sauce2 tsp

🐔Chicken Bouillon Powder1 tsp

🍚Sugar1 tsp

💧Water2 tbsp

🌻Vegetable Oil4 tbsp

sesameSesame Oil1 tbsp

Instructions

1
Cut the green onions into 1.5-inch pieces, separating the white parts from the green parts. The white parts will be cooked first, and the green parts will be added at the very end to maintain their bright color and freshness.
2
Slice the celery horizontally across the grain to minimize resistance when biting into it.
3
Peel and slice the onion with the grain to minimize water release and ensure crunchier cooked onions.
4
Wash the bean sprouts and set them aside.
5
Prepare the sauce by combining oyster sauce, light soy sauce, dark soy sauce, chicken bouillon powder, sugar, and water in a small bowl. Stir well to combine. If the color is not dark enough, add another teaspoon of dark soy sauce.
6
Bring a pot of water to a boil. Add the instant noodles and cook briefly until they loosen and separate, about 45 seconds. Do not overcook them, as they will be stir-fried later.
0:45 timer
7
Drain the cooked noodles and transfer them to a bowl. Use chopsticks or tongs to loosen them up and cool them down, preventing them from sticking together. Repeat this process for all 5 packages of noodles.
8
Heat a wok on high heat. Add 1 tablespoon of vegetable oil and give it a swirl to coat the wok.
9
When the oil forms ripples, add the sliced white onions, the white parts of the green onions, and the celery to the wok. Stir-fry on high heat until aromatic, about 20 seconds.
0:20 timer
10
Add 8 oz of bean sprouts to the wok. Cook everything for 30-40 seconds until the bean sprouts have softened slightly. Do not overcook them.
0:40 timer
11
Transfer the stir-fried vegetables to a plate and set aside.
12
Reheat the wok on high heat. Add 2 tablespoons of vegetable oil and swirl it around the wok.
13
Add the cooked noodles to the wok. Pan-fry the noodles on medium heat for a total of 5 minutes, stirring and flipping them occasionally to ensure both sides develop a nice golden-brown crisp. Add another 1 tablespoon of vegetable oil around the edge to help the noodles loosen up and develop extra crispiness.
5:00 timer
14
Lower the heat to low. Stir the prepared sauce and pour it all into the wok over the noodles. Mix everything for 30 seconds to ensure an even distribution of flavors.
0:30 timer
15
Add the previously stir-fried vegetables (onions, celery, and 8 oz bean sprouts) and the green parts of the green onions back into the wok.
16
Increase the heat to high. Stir-fry everything on high heat for 1 minute, tossing the wok to mix the ingredients faster and develop wok hei.
1:00 timer
17
Lower the heat. Add 1 tablespoon of sesame oil and the remaining 2 oz of fresh bean sprouts to the wok. Stir-fry for a final 30 seconds to add extra crunch and aroma.
0:30 timer
18
Serve immediately and enjoy your Soy Sauce Instant Noodles Chow Mein!

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Cuisinechinese