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