Gon Lo Mein (Soy Sauce Pan Fried Noodles)

Gon Lo Mein (Soy Sauce Pan Fried Noodles)

In Hawaii we call this dish Gon Lo Mein, which is different - yet, similar enough to be close cousins with Soy Sauce Pan Fried Noodles.

You say Soy, I say Shoyu...

there are so many different kinds that it's difficult to accurately write a recipe without naming the brand/type of soy sauce you use. I admit that I am guilty of simply writting soy sauce in most of my recipes and find that most recipes do the same.  Which is why I felt the need to share my soy sauce of choice.  Not because its the the best (though it is very good)... but because it's readily available and I already have hundreds of ingredients that I have only used once or twice that are just collecting dust. Which is why I have learned to use Kikkoman in all of my recipes and adjust its flavor/strength by adding water when needed.

The Woks of Life blog (where I got the inspiration for this post) is an excellent source of information.  Check it out to get a quick education on Chinese Sauces, Vinegars and Oils.

Gon Lo Mein (Soy Sauce Pan Fried Noodles)
printable recipe

14oz. pack           Chow Mein, Pan Fried Noodles

½                             onion, sliced thin

1              bunch   green onions, cut into thin strips

¼                             cabbage, chopped small

1                              carrot, cut into thin strips

3              Tbsp.     oil
Optional
½             pound       Char Sui (Chinese BBQ Pork), sliced into thin match sticks

SAUCE

1              Tbsp.     Soy Sauce (Kikkoman)

1              Tbsp.     Dark Soy Sauce (Mushroom Soy Sauce)
1              Tbsp.     Oyster Sauce

1              Tbsp.     water

½             tsp.        sesame oil

¼             tsp.        salt

¼             tsp.        sugar

½             Tbsp.     rice cooking wine

1/8         tsp.        white pepper

Drop the Chow Mein noodles in boiling water for 1 min.  Rinse with cold water and drain.

Heat the wok on high and add 1 Tbsp. oil.  Carefully place the noodles into the pan and spread out evenly. Let cook for 3 - 5 min. to crisp up.  Flip/turn noodles over and add 1 more Tbsp. oil around the edges of the noodles to crisp up other side; cook for another 3 - 5 min.  Remove noodles from the pan and set aside.

Place last Tbsp. oil in the wok.  Add onions, cabbage, carrots and cook for about 1 min. to wilt.  Add back noodles; toss to mix with veggies.  Add sauce and toss to mix; Add green onions and cook for another 30 seconds to a min.