In Chinese, 炒面酱 means “fried noodle sauce,” pronounced Chǎomiàn jiàng. Like it’s Japanese adaptation Yakisoba Sauce, it’s a sauce used to fry noodles with.
These sauces have so many variations around the world it’s hard to keep track, each one heavily modified to fit the taste preference of the local dominant population.
In American Chinese cuisine for example, there are east coast versions and west coast versions of Chow Mein; the west coast versions almost always being steamed.
East coast variations where there are large metropolitan populations may be mistaken for chop suey. And f you’re outside of major cities on the east coast, the rural populations favor sauce driven Cantonese stir-fry which is thick and spicy prepared Hong Kong style.
That’s what I’m going for here! This will be a Hong Kong style sauce that’s thick and spicy, which will work great for a Cantonese driven stir fry!
Interesting side note; according to Hong Kong’s 2016 census, 92 per cent of its population is ethnically Chinese. So Hong Kong style stir fry sauces like the one I’m making for this Chow Mein, have their own Chinese flare which I’m happy to see have influenced the rural areas of east coast United States.
Oh and I’m a huge fan of soy sauce, I think it’s essential for cooking stir-fry. But if you’re not really into the saltiness of soy sauce as much feel free to tone it down some. So for example in this recipe I used 1/4 Cup Soy Sauce which is the same thing as 4 Tablespoons, so let’s say start with 2 Tablespoons instead and increase to your satisfaction from there… or season to taste from there in your wok as you stir-fry.
- 1/4 Cup Oyster Sauce
- 1/4 Cup Soy Sauce
- 1/4 Cup Huy Fong Chili Garlic Sauce (spicy ingredient)
- 1 teaspoon Brown Sugar 1 teaspoon Cornstarch (thickens sauce and makes it glossy)
- Add ingredients to mixing bowl.
- Combine ingredients with whisk until smooth.
- Transfer to storage container of choice. Sauce may be refrigerated for 6 days at no higher than 41 degrees Fahrenheit.