Soy Sauce Chow Mein


September 30, 2021

Chinese Main Dishes Noodles Recipes Sides Vegetarian

Soy Sauce Chow Mein is super simple, requires only a few ingredients, but tastes incredible! I love how the sauce gets absorbed into the chow mein noodles and crisp up in the hot wok (or pan). You can keep it simple and eat it as is or add a protein of your choice!

Watch the Soy Sauce Chow Mein recipe video below!


I used steamed egg noodles for this dish, which I purchase from the refrigerated section of 99 Ranch! If you’re not able to find egg noodles, you can sub in with any long noodle of your choice – keep in mind that you’ll want the noodles to crisp up in the wok or pan, so thinner noodles will work better for this dish.

Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. If you do not have dark soy sauce on hand, I usually recommend substituting with oyster sauce. However, since this recipe has so few ingredients, I highly recommend using dark soy sauce.

As always, this is optional 🙂

My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.


For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.

Once you cook your noodles, make sure to pat them dry to avoid excess moisture – you want the noodles to crisp up slightly in the hot wok or pan!

Soy Sauce Chow Mein

5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Servings 4


  • 1 lb fresh chow mein noodles I used steamed egg noodles
  • 8 stalks green onions cut into 2" pieces
  • 6 oz bean sprouts
  • 1/2 yellow onion sliced
  • 4 tbsp neutral oil for frying; I used avocado oil


  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1/4 tsp msg optional
  • 1 tbsp water


  • Mix together your sauce by combining light soy sauce, dark soy sauce, oyster sauce, sugar, msg, and water.
  • Slice your green onions into 2" pieces and prepare your onions and bean sprouts. Separate your green onion whites and onions in a separate bowl from your scallion greens and bean sprouts.
  • Boil your fresh chow mein noodles for 1 minute or to package directions, then drain and rinse off excess starch. Pat dry any excess moisture from the noodles.
  • Add 2 tbsp of oil to your wok or pan, and saute your green onion whites and onions for 1 minute over high heat.
  • Add your chow mein noodles and work quickly to separate the noodles and combine with the onions. Add 2 additional tbsp of oil to properly coat the noodles if your pan is too dry. Cook for 2-3 minutes until your noodles are beginning to crisp up.
  • Add your premixed sauce and stir vigorously to combine. Continue cooking for 3-4 minutes until the sauce has fully absorbed into the noodles. Toss in the scallion greens and bean sprouts and stir fry for another minute. Plate and enjoy!
Keyword chow mein, noodles, soy sauce
Tried this recipe?Let us know how it was!
Join The Conversation

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. 5 stars
    I’m not an experienced cook but this recipe is super easy and yummy! My husband who is Chinese told me it might be better than his moms noodles! 🙂 The only change I made is to double the sauce but other than followed the recipe as is.

  2. Hey Thanks for the recipe…

    I have a Ranch 99 near me, can you send me a pic of the Chow Mein Noodles for reference?

    I’ll be following you…


  3. This tastes great but when do you add sprouts and scallion greens? I threw them in with the sauce, but wasn’t sure.