Vegetable Chow Mein Noodles: Hong Kong Cantonese Style

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.

   Start 1-minute timer
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.

   Start 1-minute timer
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.

   Start 90-second timer
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.

   Start 30-second timer
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.

   Start 1-minute timer
8. 8

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

   Start 5-second timer
9. 9

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

   Start 1-minute timer
10. 10

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

    Start 30-second timer
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.

    Start 30-second timer
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.

    Start 30-second timer
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.

    Start 30-second timer