Hong Kong Style Stir-Fried Noodles (Chow Mein)

Ingredients

200g dried egg noodles

½ onion, sliced

1 carrot, julienned

½ red pepper, sliced

Handful cabbage, shredded

Handful bean sprouts

Small bunch garlic chives

2 spring onions (stems and greens separated)

100g cooked protein (e.g. sausage, chicken, pork or spam)

Vegetable oil

The Sauce

1½ tablespoons light soy sauce

1 tablespoon oyster sauce

Pinch sugar

Pinch white pepper

Pinch chicken powder (optional)

To Finish

1 teaspoon dark soy sauce

1 teaspoon sesame oil

PREPARATION

COOKING

Method

1. Bring water to the boil and cook noodles briefly until just loosened, then drain.

2. Spread noodles out and allow to air dry for 5–7 minutes.

3. Heat a wok until smoking hot and add oil.

4. Lightly fry protein until golden, then remove.

5. Add onion and spring onion stems, stir frying until fragrant.

6. Add carrot, cabbage and a splash of water to create steam.

7. Add pepper and bean sprouts, tossing briefly.

8. Add garlic chives last and stir through.

9. Remove vegetables from the wok and set aside.

10. Add more oil and place noodles into the wok, spreading evenly.

11. Pan fry without stirring until lightly charred underneath.

12. Flip and repeat to create crispy edges.

13. Return vegetables and protein to the wok.

14. Add sauce and toss gently to combine.

15. Add dark soy directly onto noodles for colour, then mix.

16. Finish with sesame oil and serve immediately.

School of Wok Tips

• Dry noodles slightly before frying to improve texture.

• Cook noodles separately first for better char.

• Avoid over-stirring to achieve crispy edges.

• Add dark soy directly onto noodles to prevent burning.

FAQs

Why are my noodles clumping?

Separate them gently and avoid over-stirring while frying.

Do I need a wok?

A wok is best for heat distribution, but a large pan works too.

What protein can I use?

Anything from leftover meats to tofu or seafood works well.