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 spring onions HK$0.50)! Definitely the cheapest one I’ve made and my husband and I both loved it!
My quest to search for wonton wrappers this past week led me to a store which was selling all sorts of noodles! Surprisingly, this was just called “chow mein”. When I showed the man this picture of the noodles I love to buy downstairs (very near our place), I asked him what it was called in Cantonese, he said, “chow mein lah!” (which is translated to “fried noodles”). I was expecting something more specific to the type of noodles because we Filipinos use sotanghon (mung bean noodles), bihon, canton and miki (that’s all I know haha!). The Italians have fettuccine, spaghetti, angel hair, macaroni, etc. The Japanese have ramen and udon — ok you get the point. It was also very kind of the man to tell me how this is cooked. He said (in a very local Cantonese accent) “cold wata…20 meenit…(then he gestured the stir fry action)”. 🙂 [I’m sorry, I forgot to take a picture of the noodles before soaking it.]
So I did what I was told, I soaked the noodles in purified tap water (getting cold here now so the water was cold) and I made sure to separate the noodles from each other. I rinsed it once I saw the water turned yellow, poured another batch of purified tap water.
Then I washed the bean sprouts and the spring onions, finally I chopped the spring onions to 2-inch long pieces.
I combined the sauces in a bowl: 1/4 cup sweet soy sauce, 1 Tbsp oyster sauce and 4 Tbsp dark soy sauce.
After soaking the noodles for twenty minutes, I drained it and prepared my wok.
On high heat, I heated the wok and poured around 4 tablespoons of oil. When the wok was smoking, I put the noodles in the wok and stirred.
After about 3 minutes of stirring, I added the sauce and stirred to completely coat the noodles.
Next, toss in the bean sprouts and spring onion. Cook until the bean sprouts are cooked.
That’s it! 🙂 My husband drizzled chili oil and he was definitely happy with this dish. 🙂 [My Cantonese officemate told me that they usually eat this for breakfast! Haha! Well, I’d usually order this from that place downstairs for dinner when I’m so lazy to cook!]
Chow Mein (Hong Kong Style Fried Noodles)
(Prep Time: 20 minutes | Cooking Time: less than 10 minutes)
- 2 packs Chow Mein
- 1 and 1/2 cup bean sprouts
- few stalks of spring onion
- 1/4 cup Sweet soy sauce
- 1 Tbsp Oyster sauce
- 4 Tbsp Dark Soy Sauce
- oil for stir-fry (about 4-5 Tbsp)
- Soak noodles in cold water and separate noodles, when you notice the water turns yellow, rinse then soak in noodles for 20 minutes.
- Wash bean sprouts and spring onion.
- Combine sauce in a bowl.
- Cut spring onions to 2-inch long pieces.
- Heat wok over high heat and pour oil.
- When wok is smoking, start stir frying noodles (for about 3 minutes).
- Add sauce to the wok and ensure that noodles are all coated with it.
- Add bean sprouts and spring onion and cook until bean sprouts are cooked.
- Serve while hot.
Makes 4 servings