Hong Kong Chow Mein Recipe
Inflection from other cuisines in the late-night menu.
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Ingredients
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Noodles & Sauce
Protein & Veg
Marinade & Seasonings
Garnish
Method
Noodles & Sauce
- 1
Prepare noodles
If using fresh egg noodles, separate them gently and blanch in rapidly boiling water for 30–45 seconds until just pliable. If using dried noodles, cook 1–2 minutes less than package instructions so they stay slightly firm. Drain well and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.
- 2
Make sauce
In a bowl whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1.5 tbsp oyster sauce, 1 tsp sesame oil, 120 ml chicken stock (or water), and 1 tsp cornstarch until smooth. Taste and adjust saltiness — sauce should be savory with a dark soy note for color.
Protein & Veg
- 3
Marinate protein
In a bowl combine the thinly sliced chicken (or chosen protein) with 1 tsp light soy sauce, 1 tsp Shaoxing wine, 0.5 tsp cornstarch and 1/4 tsp white pepper. Mix and let sit 10–15 minutes while you prep vegetables.
- 4
Prep vegetables
Thinly slice cabbage, julienne the carrot, separate scallion whites and greens, rinse and drain bean sprouts. Mince garlic and ginger.
- 5
Stir-fry protein
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add marinated protein in a single layer and stir-fry until just cooked through and starting to brown, about 2–3 minutes for thin chicken slices (less for shrimp). Remove protein to a plate and keep warm.
- 6
Stir-fry aromatics & vegetables
Return the wok to high heat and add another 1 tablespoon oil. Add the minced garlic, minced ginger and the white parts of the scallions; stir 20–30 seconds until fragrant but not burnt. Add carrot and cabbage and stir-fry 1–2 minutes until cabbage begins to soften. Add bean sprouts and stir 30–45 seconds — they should retain some crunch.
Assembly & Finish
- 7
Combine noodles and sauce
Push vegetables to the side of the wok, add the remaining 1 tablespoon oil and add the drained noodles. Toss and spread noodles so they contact the hot surface. Pour the prepared sauce evenly over the noodles and toss quickly to coat. The cornstarch in the sauce will thicken and glaze the noodles as it cooks, about 30–60 seconds.
- 8
Return protein & finish
Return the cooked protein to the wok. Toss everything together for 30–60 seconds so flavors meld and everything is heated through. Add the green parts of the scallions, taste and adjust seasoning — add up to 1/2 tsp salt or additional soy if needed. If you like heat, stir in chili oil to taste.
- 9
Serve
Transfer Hong Kong chow mein to warm plates or a shallow bowl. Sprinkle with toasted sesame seeds and extra sliced scallions. Serve immediately, with additional chili oil or soy at the table.