Authentic Cantonese Vegetable Chow Mein (Hong Kong Style)

Name: Authentic Cantonese Vegetable Chow Mein (Hong Kong Style)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz fresh Hong Kong-style pan-fried noodles; 4.5 tbsp vegetable oil; 4 cup bok choy; 1.5 cup beech mushrooms; 1.5 cup mung bean sprouts; 2 unit scallions; 1 clove garlic cloves, minced; 4 tsp Shaoxing wine; 2 tsp light soy sauce; 1 tsp dark soy sauce; 2 tsp oyster sauce; 0.5 tsp sesame oil; 0.25 tsp sugar; 0.25 tsp white pepper; 0.25 tsp salt; 1 pinch MSG; 0.25 cup vegetable stock; 1.5 tsp cornstarch; 1 tbsp hot water

Master the art of crispy Hong Kong-style pan-fried noodles with this authentic Cantonese recipe. Tossed with savory soy sauce, fresh bok choy, and beech mushrooms, this dish delivers a perfect balance of crunchy textures and umami flavors.

Servings4 Portions

Prep Time25 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

fresh Hong Kong-style pan-fried noodles
8 oz
vegetable oil
4.5 tbsp
bok choy
4 cup
beech mushrooms
1.5 cup
mung bean sprouts
1.5 cup
scallions
2 unit
garlic cloves, minced
1 clove
Shaoxing wine
4 tsp
light soy sauce
2 tsp
dark soy sauce
1 tsp
oyster sauce
2 tsp
sesame oil
0.5 tsp
sugar
0.3 tsp
white pepper
0.3 tsp
salt
0.3 tsp
MSG
1 pinch
vegetable stock
0.3 cup
cornstarch
1.5 tsp
hot water
1 tbsp

Step-by-Step Instructions

Bring 2 quarts of water to a boil in a wok or large pot. Add the Hong Kong-style noodles and boil for 1 minute if fresh, or 2 minutes if using dried noodles. Drain thoroughly and set aside.

Rinse the mung bean sprouts twice in cold water to clean them. Drain them just before cooking to ensure they remain hydrated and crunchy.

In a small bowl, whisk together the hot water, sugar, light soy sauce, dark soy sauce, sesame oil, 2 teaspoons of Shaoxing wine, and white pepper to create the stir-fry sauce.

Heat your wok over high heat and add 2 tablespoons of vegetable oil. Spread the boiled noodles in a thin, even layer across the wok. Pan-fry for 1-2 minutes, adjusting the heat to achieve a golden-brown color without scorching.

Flip the noodles over and drizzle another tablespoon of oil around the edges of the wok. Crisp the second side for about 90 seconds. Once the noodles are golden and crispy to your liking, move them to the center and pour in the prepared sauce mixture.