Chow mein, version 2

炒面, Chăomiàn, chaomin or, in English, chow mein is Cantonese for fried- or stir-fried noodles introduced to the United States by Guangdong immigrants come for the 1849 California gold rush.

Because noodles, all ingredients should try to be long and thin just as noodles are long and thin.

Chow mein is light, tasty and quickly executed.

Yield

2 big servings or 4 side dishes

Preparation

½	onion sliced polarly
1	red pepper, about the size of a large jalapeño, julienned (½ small red bell in a pince)
2	scallions, cut into 2" long pieces, thicker lower pieces cut lengthwise again in keeping with the long and thin motif
120 g	bean sprouts

Sauce

1 tsp	sugar
1 tbsp	soy sauce
2 tbsp	dark soy sauce
1 tbsp	oyster sauce
1 tbsp	water
¼ tsp	white pepper
½ lb	fresh chow mein noodles (or make from dry)

Blanche noodles in boiling water, then drain in collander. Wash with cold water to halt cooking.

Execution (< 5 minutes)

Heat wok to medium, just starting to smoke.

1 tbsp

neutral oil

Cook—add, in order (very fast) then toss or stir between for 1 minute:

—	onion
—	red pepper
—	scallion bottoms
—	bean sprouts

Push to side, add (with a tiny bit more oil?) and let cook/fry 2 minutes (looking for just a start toward crispy).

—

noodles

Then toss everything, add...

—	sauce
—	scallion tops

and continue tossing. Garnish with...

1 tsp

light sesame oil