Chow Mein: Hong Kong Style Fried Noodles

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)
  1. Soak noodles in cold water and separate noodles, when you notice the water turns yellow, rinse then soak in noodles for 20 minutes.
  2. Wash bean sprouts and spring onion.
  3. Combine sauce in a bowl.
  4. Cut spring onions to 2-inch long pieces.
  5. Heat wok over high heat and pour oil.
  6. When wok is smoking, start stir frying noodles (for about 3 minutes).
  7. Add sauce to the wok and ensure that noodles are all coated with it.
  8. Add bean sprouts and spring onion and cook until bean sprouts are cooked.
  9. Serve while hot.

Makes 4 servings

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4 responses to “Chow Mein: Hong Kong Style Fried Noodles

  1. Pingback: » 15 Dishes That Taste Yummier During Monsoon·

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