Hong Kong Chow Mein
Hong Kong Chow Mein - Best and easiest homemade Hong Kong style chow mein pan-fried in soy sauce just like Chinese restaurants. Healthier and MUCH better than takeout.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 - 3 tablespoons cooking oil
- 8 oz. chow mein (or fresh egg noodles)
- 4 oz. bean sprouts (roots removed)
- 1 oz. yellow chives (cut into 2-inch (5 cm) lengths)
- white sesame seeds
- 2 tablespoons soy sauce
- 3/4 teaspoon oyster sauce
- 1/2 tablespoon sugar
- 1/4 teaspoon sesame oil
- 1/8 teaspoon dark soy sauce (for coloring purpose (optional))
- 1/2 teaspoon Shaoxing wine (optional)
- 3 dashes white pepper
Instructions
- 1
Rinse and soak the noodles in water according to the package instructions. Drain and set aside. In a small bowl, mix all the Seasoning ingredients and stir to combine well.
- 2
Heat a wok over high heat. Once the wok is fully heated, add the oil and wait for it to heat up.
- 3
Loosen the noodles and add them to the wok. Use a pair of long chopsticks to stir and toss the noodles. Add the seasoning mixture to the wok and use the chopsticks to combine it well with the noodles. Continue tossing and loosening the noodles with the chopsticks.
- 4
Add the bean sprouts and yellow chives to the wok and stir to combine well. Once the bean sprouts and chives are cooked but still crunchy, turn off the heat. Dish out the noodles and top with white sesame seeds. Serve immediately.