This crispy Hong Kong Chow Mein is just as good as the restaurant! Use the protein of your choice or leave it vegetarian!
Hong Kong-style Shrimp Chow Mein Noodles are a classic Chinatown favorite. Slightly crispy and chewy pan-fried noodles combine with umami flavors of shrimp, Shiitake mushrooms, fresh mung bean sprouts, and scallions––everything gets tossed into a hot wok, to get the true MVP ingredient: that wok hay flavor.
This restaurant style Chicken Chow Mein with the crispy Hong Kong style egg noodles is a Cantonese classic! It's so good you'll never need to order it from the restaurant again!
Cantonese Chow Mein is synonymous with Cantonese cuisine. This is a classic noodle dish of Hong Kong and Guangzhou with the fried noodles being the base for a mélange of stir-fried toppings; when properly cooked their crispness resists softening, even under the multi-toppings and its sauce. Although the the yin yang of crisp and soft is alluring, my family ultimately prefers slightly crisp noodles with it mainly soft- lo-mein style. Both styles are discussed here. Truly a beautiful customizable dish- one that you can add any combination of your favourite ingredients, and perfect for using leftovers laying around in the fridge. This is also a fabulous recipe to try a new ingredient or two with the family! Cantonese Chow Mein Makes 6 servings Flavouring Sauce (double the ingredients for a saucier dish): 1 tsp. salt 1-1/2 Tbsp. chicken bouillon seasoning 3 tsp. sugar 3 Tbsp. oyster sauce 1 tsp. sesame oil 1 cup water Filling: 1 pkg. (1 lb.) fresh egg noodles 1/4 cup oil plus 1 Tbsp. oil, divided broccoli, cut into florets 2 celery, sliced on an angle 1 carrot, cut into thin wide sticks 2 garlic cloves, minced 10 medium shrimps, shelled, deveined, rinsed and patted dry 1 green onion, cut into pieces 1/2 lb. chicken breast or thighs, sliced, marinade with a little salt, ground white pepper and Chinese cooking wine 8 dried shiitake mushrooms (rehydrated in water to cover for two hours or use fresh) 2 Tbsp. Chinese cooking wine 1/2 lb. Chinese barbecue pork (char siu), thinly sliced 1/2 coloured or green pepper, cut into 1-inch pieces 1/2 cup sliced bamboo shoot (buy in a can, drain and rinse well) 2 Tbsp. cornstarch mixed in 1/4 cup water I had some leftover cooked basa fish pieces, so I used this instead of BBQ pork. Mix sauce ingredients together. Plunge egg noodles into boiling water for 30 seconds, then remove and set aside. Heat your skillet or wok at high heat; add 1/4 cup oil to coat evenly. Fry the noodles for about three minutes, and shake it back and forth, until the noodles turn golden brown. Flip and repeat. The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in centre of a large plate. TIP: Ideally, a large non-stick wok should be used for frying noodles. My family prefers a "lo mein-style" soft noodles over extra crispy. So I lightly crisped only one side on the noodles cooked for two minutes, and kept it mostly soft. Blanch broccoli, celery and carrots in same skillet/wok, covered with boiling water for 30 seconds. Remove and drain. Heat 1/2 Tbsp. oil in skillet/wok, add 1/2 garlic and shrimps and cook until done. Remove onto plate. Then heat remaining oil and stir-fry garlic, green onions, chicken and shiitake mushrooms until chicken is almost cooked. Add the peppers, bamboo shoots and blanched vegetables and stir fry for two minutes. Add the shrimps, pork and flavouring sauce; cover and let steam for one to two minutes. Stir in the cornstarch mixture to thicken the sauce. Uncover and toss. Add a bit more water if you want more sauce. Pour the meat and veggie mixture over the noodles. Gorgeous, healthy, a true meal-in-one! A version on another night consisted of beef and baby yu choy... Try these other ingredients that are popular in chow mein: snow peas, bak choy, baby corn, water chestnuts, bean sprouts, scallop and sliced pork. Be creative and try a new ingredient with your family! For other stir-fried noodle dishes, try Thai Basil Noodle with Peanut Sauce, Pork and Cabbage Rice Rolls Stir-Fry and Chinese Vermicelli Stir-Fry.
This is the version of chow mein where you make a crispy-on-the-outside-but-soft-on-the-inside noodle cake, then smother it with a rich savory chicken and bok choy gravy.
This is a very basic chow mein recipe. You can add proteins such as beef, pork, chicken, sausages, shrimp, pressed tofu and more.Try adding some shitake mushrooms or preserved vegetables for some added flavours.White sesame seeds are also often sprinkled on top (I forgot the sesame seeds when I made the one in the picture, oops!)
Hong Kong Chow Mein is a a family favorite! A crispy disc of fried noodles topped with saucy vegetables and shrimp!
Chicken is stir-fried with spring onions, bean sprouts, and crispy egg noodles in this delicious recipe for Hong Kong-style chow mein.
This crispy Hong Kong Chow Mein is just as good as the Chinese restaurants! Crispy pan fried noodles are smothered with a rich, luxurious gravy and fresh vegetables!
DON’T be confused – Chow Mein and Lo Mein are not the same ❌ Chef Jet Tila’s Hong Kong-Style Chow Mein has a crispy bed of noodles topped with a silky... | vegetable, chicken meat, chow mein, Jet...
Hong Kong-style Shrimp Chow Mein Noodles are a classic Chinatown favorite. Slightly crispy and chewy pan-fried noodles combine with umami flavors of shrimp, Shiitake mushrooms, fresh mung bean sprouts, and scallions––everything gets tossed into a hot wok, to get the true MVP ingredient: that wok hay flavor.
This will be one of the cheapest meals you’ll every make! If you had the sweet soy sauce in your home already, the rest is just HK$7.50 (2 packs of noodles HK$5.00, bean sprouts HK$2.00 and s…
Hong Kong-style Cantonese vegetable chow mein is a vegetarian stand-in for your typical chow mein dishes, made with light, crispy pan-fried noodles, bok choy, mushrooms, and bean sprouts.
Hong Kong-style Cantonese vegetable chow mein is a vegetarian stand-in for your typical chow mein dishes, made with light, crispy pan-fried noodles, bok choy, mushrooms, and bean sprouts.
Hong Kong style pan fried noodles is a favorite of mine. Love ordering this at restaurants. Even bad versions are tolerable, well, most of the time. My mom used to say that this dish is very easy t…
This crispy Hong Kong Chow Mein is just as good as the restaurant! Use the protein of your choice or leave it vegetarian!
Hong Kong Style Chow Mein stands as a testament to the art of balance in cooking, blending simple ingredients into an extraordinary dish. This guide aims to demystify the process, offering clear steps and insights into creating a meal that resonates with tradition and taste. From selecting the right noodles to achieving the perfect stir-fry,
This jerk chow mein with tofu and snow peas has a scalp-tingling level of spice that begs you to take another bite.
Hong Kong Chow Mein is a a family favorite! A crispy disc of fried noodles topped with saucy vegetables and shrimp!
Hong Kong-style Cantonese vegetable chow mein is a vegetarian stand-in for your typical chow mein dishes, made with light, crispy pan-fried noodles, bok choy, mushrooms, and bean sprouts.
Hong Kong-style Shrimp Chow Mein Noodles are a classic Chinatown favorite. Slightly crispy and chewy pan-fried noodles combine with umami flavors of shrimp, Shiitake mushrooms, fresh mung bean sprouts, and scallions––everything gets tossed into a hot wok, to get the true MVP ingredient: that wok hay flavor.
Hong Kong-style Shrimp Chow Mein Noodles are a classic Chinatown favorite. Slightly crispy and chewy pan-fried noodles combine with umami flavors of shrimp, Shiitake mushrooms, fresh mung bean sprouts, and scallions––everything gets tossed into a hot wok, to get the true MVP ingredient: that wok hay flavor.
