Chi You Chao Mian (Soy Sauce Chow Mein)
One of the lesser known items enjoyed at Chinese dim sum restaurants is a chewy, savory noodle dish known in English as Soy Sauce Chow Mein. This is not usually seen on the ordinary steam carts circling the dim sum restaurant; instead, you'll find it on a cold cart featuring other specials, such as salt-and-pepper squid, roast duck, steamed greens with oyster sauce, etc. Its unique texture and flavor requires a thin steamed wheat noodle, often labeled won ton noodle, beansprouts, green and white onion, and soy sauce, all stir fried to perfection. The Hong Kong style "won ton" noodles can be purchased fresh at most Asian groceries; however, it is essential to use the steamed version, which isn't always labeled as such, but you can also buy the raw noodle, and steam it yourself in a bamboo steamer: spread the noodles out in a steamer tray 1" to 2" thick, and steam for approx 7 to 10 minutes. As soon as they are cool enough to handle, separate and fluff the noodles and set aside.
8 oz thin steamed Chow Mein Noodles, aka: "won ton noodles" (i.e. Wan Hua Foods brand)
3/4 med yellow onion
2 or 3 green onion
7 oz beansprouts
3 Tab Soy sauce
1/2 tsp salt
1/2 tsp salt
2 rounded tsp sugar
Dash of vinegar
Dash of dry white sherry, or XiaoShing wine...
Submerge steamed noodles in hot (150 degree) water for 2 minutes. Drain well.
Cut yellow onion into tapered slivers, about 1/2 " wide. Cut green onion into 1-1/2" sections; slice the white portions in half and break apart. Mix soy with sugar and dash of vinegar and set aside.
Heat 3 Tablespoons of peanut oil in a wok, until just beginning to smoke, and add yellow and white portion if green onion. Gently flatten the onions to the wok with the shovel, allowing to brown for 20 seconds or so; add beansprouts, green onion pieces, and a dash of wine, then stir-fry for 1 to 2 minutes, till the sprouts just begin to soften. Add steamed noodles and soy sauce/sugar mixture; it's a good idea to chop into the mass of noodles with the spatula 2 or 3 times to shorten them, then toss until sauce is thoroughly incorporated and the noodles are hot. Serve on oval platter and garnish with sesame oil.