Cantonese Chow Mein

Set a steamer rack in a wok over boiling water on high heat. Spread the noodles on the rack and steam, covered, for 10 minutes (add 2–3 minutes if using a solid steamer plate).

Quickly dunk the steamed noodles in water for 15–30 seconds, drain in a colander, then fluff with chopsticks for 1–2 minutes and let cool for 3–5 minutes.

Cut the scallions into 1½-inch pieces, keeping the whites and greens separate. Julienne the onion. Leave the bean sprouts whole.

Stir the dark soy sauce, light soy sauce, oyster sauce, sugar, and water together until the sugar dissolves. Keep the sesame oil aside for later.

Heat the wok to 350–400°F (175–205°C). Add 1 tablespoon of the corn oil and, once it shimmers, stir-fry the scallion whites and onion for 1 minute, then set aside.

Add another tablespoon of corn oil, lay the noodles in without moving them for 3 minutes to crisp the bottom, then flip, drizzle the last tablespoon of oil around the edge, and cook 3 minutes more.

Push the noodles aside, add the bean sprouts, and cover them with the noodles for 30–45 seconds. Return the scallion whites and onion, add the raw scallion greens, and toss for 1–2 minutes.

Pour in the sauce and toss for 1 minute to coat. Drizzle in the sesame oil, toss another 1–2 minutes, taste and adjust, then plate and serve.