📝 About This Recipe
Transport your kitchen to the bustling night markets of Hong Kong with this authentic, high-heat Chow Mein. This dish features springy egg noodles tossed in a savory, umami-rich sauce with crisp vegetables and aromatic ginger. It captures that elusive 'wok hei'—the breath of the wok—offering a perfect balance of salty, sweet, and smoky flavors that far surpasses any takeout container.
🥗 Ingredients
The Noodles
- 12 ounces Fresh Chow Mein Noodles (thin egg noodles, precooked or steamed)
- 1 teaspoon Toasted Sesame Oil (to prevent sticking)
The Signature Sauce
- 2 tablespoons Light Soy Sauce (for saltiness)
- 1 tablespoon Dark Soy Sauce (for deep caramel color)
- 1 tablespoon Oyster Sauce (vegetarian mushroom sauce works as a sub)
- 1 tablespoon Shaoxing Wine (Chinese cooking wine)
- 1 teaspoon Granulated Sugar
- 1/4 teaspoon White Pepper (ground)
Stir-Fry Aromatics and Vegetables
- 3 tablespoons Vegetable Oil (high smoke point oil like peanut or canola)
- 3 cloves Garlic (minced)
- 1 inch Fresh Ginger (peeled and julienned)
- 4 pieces Scallions (cut into 2-inch batons, whites and greens separated)
- 2 cups Mung Bean Sprouts (rinsed and dried)
- 1 medium Carrot (peeled and cut into matchsticks)
- 2 cups Bok Choy (shredded)
👨🍳 Instructions
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1
If using fresh noodles, rinse them under hot tap water in a colander to loosen them up and remove excess starch. Drain thoroughly and toss with 1 teaspoon of sesame oil.
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2
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper until the sugar is dissolved. Set this sauce aside.
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3
Prepare all vegetables and aromatics before turning on the heat. Stir-frying happens fast, so having your 'mise en place' ready is crucial.
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4
Heat a large wok or heavy-bottomed cast iron skillet over high heat until it begins to lightly smoke.
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5
Swirl 2 tablespoons of vegetable oil around the wok to coat the sides. Add the noodles and spread them out in an even layer.
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6
Let the noodles sear undisturbed for 2-3 minutes until the bottom is slightly golden and crispy. Flip and sear the other side for another 2 minutes, then remove noodles from the wok and set aside.
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7
Wipe the wok if necessary and add the remaining 1 tablespoon of oil. Add the garlic, ginger, and the white parts of the scallions.
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8
Stir-fry the aromatics for about 30 seconds until fragrant, being careful not to burn the garlic.
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9
Add the carrots and bok choy to the wok. Toss vigorously for 1-2 minutes until the vegetables are vibrant but still retain a snap.
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10
Return the seared noodles to the wok with the vegetables, tossing them together using tongs or a wok spatula.
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11
Pour the prepared sauce over the noodles. Stir-fry constantly for 1-2 minutes over high heat to ensure every strand is coated and the sauce caramelizes slightly.
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12
Add the bean sprouts and the green parts of the scallions. Toss for a final 30-45 seconds; the sprouts should just wilt but remain crunchy.
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13
Remove from heat immediately and transfer to a large serving platter. Serve steaming hot.
💡 Chef's Tips
Always use 'Dark Soy Sauce' if you want that deep, mahogany color found in restaurants; light soy sauce provides the salt, but dark soy provides the hue. Dry your vegetables and bean sprouts thoroughly after washing; excess water will steam the dish and make the noodles soggy. If you can't find fresh chow mein noodles, dried egg noodles work—just boil them for 1 minute less than the package directions so they stay 'al dente'. Don't crowd the pan; if your wok is small, cook the recipe in two batches to maintain the high heat necessary for searing. For an extra kick, add a teaspoon of chili crisp or sambal oelek into the sauce mixture.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a pot of Jasmine tea to cut through the richness of the noodles. Serve alongside Honey Walnut Shrimp or General Tso's Chicken for a full 'Asian Fast Food' feast. Drizzle with extra toasted sesame oil and a sprinkle of toasted sesame seeds right before serving. Add a side of pickled cucumbers or a smashed cucumber salad to provide a refreshing, acidic contrast.