Vegetable Chow Mein Noodles: Hong Kong Cantonese Style

Ingredients

• 8 oz fresh Hong Kong Style Pan-Fried Noodles (boiled and drained)
• 1.5 cup mung bean sprouts (rinsed in cold water twice)
• 1 tbsp hot water (for sauce mixture)
• 0.25 tsp sugar
• 2 tsp light soy sauce
• 1 tsp dark soy sauce
• 0.5 tsp sesame oil
• 4 tsp Shaoxing wine (divided)
• 0.25 tsp white pepper
• 4.5 tbsp vegetable oil (divided)
• 1.5 cup beech mushrooms (or any other mushroom, sliced)
• 1 garlic (minced)
• 3.5 cup bok choy (approx. 3-4 cups)
• 0.25 tsp salt
• MSG (1 pinch, optional)
• 2 tsp oyster sauce
• 0.25 cup vegetable stock (or water with salt to taste, optional for moist version)
• 1.5 tsp cornstarch (mixed into a slurry with 2 tsp water; only if using stock)
• 2 scallions (julienned)

Steps

1. 1

   Bring 2 quarts of water to a boil in a wok or pot. Add the Hong Kong-style noodles. Boil fresh noodles for about 1 minute (or 2 minutes for dried noodles). Drain thoroughly.

2. 2

   Rinse the mung bean sprouts in cold water twice to ensure they are clean. Drain just before you are ready to cook so they stay hydrated and crunchy.

3. 3

   In a small bowl, prepare the sauce by mixing 1 tablespoon hot water, 1/4 teaspoon sugar, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon sesame oil, 2 teaspoons of the Shaoxing wine, and 1/4 teaspoon white pepper.

4. 4

   Place your wok over high heat and add 2 tablespoons of vegetable oil to coat. Spread the boiled noodles in a thin, even layer. Let them cook for 1-2 minutes, adjusting heat if they scorch.

5. 5

   Flip the noodles over and add another 1 tablespoon of oil around the perimeter of the wok. Let the other side crisp and lightly brown for about 90 seconds. Flip again until golden brown and crispy to your liking.

6. 6

   Gather the noodles to the middle of the wok and pour in the prepared sauce mixture. Use an upward scooping motion to mix for about 30 seconds until noodles are coated. Transfer noodles to a plate and set aside.

7. 7

   Heat the wok again over high heat and add 1/2 tablespoon of oil. Stir-fry the sliced mushrooms for 1 minute, then transfer them to a plate.

8. 8

   Add the final 1 tablespoon of oil to the wok over high heat. Add the minced garlic and wait 5 seconds.

9. 9

   Add the bok choy and the remaining 2 teaspoons of Shaoxing wine. Stir-fry for 1 minute.

10. 10

    Add the salt, MSG (if using), and the oyster sauce. Continue to stir-fry for another 15 to 30 seconds.

11. 11

    If you prefer a moist chow mein, add the optional 1/4 cup vegetable stock. If using stock or if liquid has cooked out of the vegetables, add the cornstarch slurry to thicken. Stir-fry on high heat for 30 seconds.

12. 12

    Add the mushrooms and noodles back to the wok. Toss everything together using a lifting motion to aerate the dish until well incorporated, about 30 seconds.

13. 13

    Toss in the julienned scallions and the mung bean sprouts. Stir-fry for another 30-60 seconds until the sprouts are just cooked but still crunchy. Plate and serve immediately.

Notes

For a drier, crispier version, skip the vegetable stock and cornstarch slurry. Serve with hot chili oil for extra flavor. Fresh noodles are preferred for the best texture.

Nutrition per serving

• main
• vegetarian
• stir-fried
• Cantonese
• Chinese
• noodles
• chow mein