Classic Cantonese Chow Mein

Bring a large pot of salted water to a rolling boil and cook the noodles for 3 to 5 minutes until just al dente. Drain immediately and rinse with cold water to stop the cooking process.

Place a heavy-bottomed wok or large skillet over high heat until it begins to shimmer and a drop of water evaporates instantly.

Add the vegetable oil, swirling to coat the pan, then toss in the garlic for 30 seconds until the aroma fills your kitchen—be careful not to let it brown.

Introduce the julienned carrots and bell peppers to the sizzle, stir-frying for 3 minutes until they are vibrant and tender-crisp.

If using protein, fold in your cooked chicken or shrimp now, tossing for 2 minutes to allow them to absorb the heat and aromatics.

Add the par-boiled noodles, bean sprouts, soy sauce, oyster sauce, and sesame oil. If you desire the Golden Touch, drizzle your saffron oil now for an exquisite Silk Road finish.

Using tongs or a spatula, lift and toss the ingredients vigorously for 4 minutes over high heat until the sauces emulsify into a glossy glaze that coats every strand.

Adjust seasoning with salt and pepper, scatter the scallions over the top, and give it one final 60-second toss before serving piping hot.