House Special Mein Recipe
Make House Special Mein Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Sauce
Proteins
Vegetables & Aromatics
Seasoning & Garnish
Method
Noodles & Sauce
- 1
Prepare noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente (usually 2–3 minutes for fresh, 5–7 for dried). Drain and rinse briefly with cold water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.
- 2
Mix sauce
In a bowl whisk together soy sauce (4 tbsp), oyster sauce (2 tbsp), dark soy (1 tsp), sesame oil (1 tsp), chicken stock (1 cup), cornstarch (1 tsp) and sugar (1/2 tsp) until smooth. Set aside. This will be the sauce for the stir-fry and will thicken when added to the wok.
Proteins
- 3
Marinate proteins
In a medium bowl toss the thinly sliced chicken, shrimp and optional pork (if using) with 1 teaspoon light soy sauce and 1 teaspoon cornstarch. Let sit 5–10 minutes — the cornstarch helps create a velvety coating when stir-fried.
- 4
Cook eggs
Heat a large wok or heavy skillet over medium-high heat. Add 1/2 tablespoon vegetable oil and swirl. Lightly beat 2 eggs with a pinch of salt, pour into the pan, tilt to make a thin omelet. Cook until just set, then transfer to a cutting board, roll and thinly slice into ribbons. Set aside.
- 5
Stir-fry proteins
Increase heat to high. Add 1 tablespoon vegetable oil to the wok. Add the marinated chicken in a single layer and stir-fry until just cooked through, about 2–3 minutes. Push to the side. Add another 1/2 tablespoon oil if needed and quickly stir-fry shrimp until opaque, 1–2 minutes. If using pork, stir-fry it until warmed through and slightly caramelized. Combine proteins in the wok and remove to a plate briefly.
Vegetables & Aromatics
- 6
Aromatics first
With the wok still very hot, add remaining 1/2 tablespoon vegetable oil. Add minced garlic (3 cloves), minced ginger (1 tsp) and the white parts of the scallions. Stir-fry for 15–20 seconds until fragrant, taking care not to burn.
- 7
Vegetables
Add sliced onion (1 cup) and julienned carrot (1 cup). Stir-fry 1–2 minutes until they begin to soften. Add bok choy or napa cabbage (2 cups), green peas (1 cup) and bean sprouts (1 cup). Stir-fry another 1–2 minutes so vegetables are crisp-tender.
- 8
Finish & Serve
- 9
Add noodles and sauce
Add the drained noodles to the wok, pouring the prepared sauce around the edges of the wok so it hits the heat and begins to bubble. Using tongs or a spatula, toss and stir-fry everything together for 1–2 minutes so the sauce thickens and evenly coats the noodles and ingredients. If the mixture looks dry, add 1–2 tablespoons of hot water or stock.
- 10
Season
Taste and adjust seasoning with white pepper (1/4 tsp) and additional soy or a pinch of sugar if desired. Stir in the green parts of the scallions.
- 11
Plate and garnish
Transfer House Special Mein to a serving platter. Sprinkle with toasted sesame seeds (1 tsp) and cilantro if using. Serve immediately with lime wedges on the side.