Hong Kong Chow Mein is an easy, quick, and delicious dish that I make often since my picky kids love it. I used to order this at family dim sum gatherings all the time and I never understood why my in-laws would repeatedly ask me, “are you sure you want to get that?” Now I understand it’s because Hong Kong Chow Mein is so easy to make at home, and the ingredients are cheap and readily available. From now on, I’ll order the expensive lobster noodles!

No meat!

The added benefit of this recipe is that it helps us reduce our meat consumption (for health and environmental reasons) and it’s so yummy that my kids don’t miss the meat. However, if you want to add meat I highly suggest adding slices of Chinese bbq pork, or char siew. I use oyster sauce in this recipe but just substitute with vegetarian oyster sauce to make it veg-diet friendly.

Ingredients

Egg Noodles

HK chow mein is made of egg noodles and you can find it at your local Asian supermarket like Ranch 99, Lion Supermarket, or H-Mart. They will store the fresh noodles in the refrigerated section next to the tofu and the dried variety in the instant noodle aisle. I almost gave up looking for egg noodles because most noodle brands had preservatives or yellow dye and no egg at all, until I spotted this one located on the very top shelf of the noodle aisle. As you can see, eggs is listed as the second ingredient and there’s no sodium benzoate or weird food colorings, and it’s non-fried! This large tub has about 12 servings for $12, very economical!

Amazon carries it and thank goodness if you’re having a craving but don’t live near an Asian market (The cravings got real when I lived in a small town in Nor Cal!).

Seasonings

My tip for cooking Asian food it that if you’re cooking Chinese food, use a Chinese soy sauce. For Korean, use a Korean soy sauce, ect.

I’m all-up in reading labels at the super market and even though these sauces cost more, I like that they have no MSG or sodium benzoate.

• Lee Kum Kee Organic Soy Sauce
• Lee Kim Kee Dark Soy Sauce- gives the noodles nice color
• Lee Kum Kee Oyster Sauce (green bottle means no MSG)
• Kadoya Sesame Oil (Most Asian-Americans I knew grew up with this brand of sesame oil, LOL)

Aromatics and Veggies

• Organic bean sprouts – I’m particular about bean sprouts being organic because they are mostly made out of water, and have the potential to suck up a lot of pesticides. I give them a good rinse before using.
• Green onion- traditionally, Chinese chives are used but I didn’t have any today and the kids don’t like chives. Slice into 3 inch strips.
• Shallot- can use red onion but I had shallots in my pantry today, slice it lengthwise.
• Garlic- chopped

Cooking Method

• Cook noodles according to package instructions. For this brand of noodles, boil for two minutes, drain water and set aside (do not rinse noodles with cold water).
• Heat a wok on high heat. Add 1 tbsp oil (I use avocado oil) and stir-fry shallots for 20 seconds. Add garlic, stir-fry for 10 seconds). Set aside on a plate so the aromatics don’t burn.

• Add 1 tbsp oil to hot wok. Add green onions and stir-fry for 10 seconds. Add bean sprouts and stir-fry for 15 seconds. Set aside on plate with aromatics.
• Add 2 tbsp oil to wok. Add noodles. Don’t move noodles for 5 seconds. Then flip over noodles and let it cook for 5 seconds. I do this so my noodles will be slightly crispy.
• Add seasoning sauce mixture and incorporate with noodles.

• Add the veggies and aromatics to the noodles and mix thoroughly.
• Add a drizzle of sesame seed oil and mix.
• Dish out noodles and add a sprinkle of roasted white sesame seeds if desired.

Hong Kong Chow Mein

Dim sum restaurant Hong Kong style Chow Mein noodles made with dried Chinese egg noodles. Can be made with meat, vegetarian, or vegan with substitutions. A quick, easy, satisfying mid-week meal for busy people.

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Course Main Course, Snack

Cuisine Chinese

Servings 6

Ingredients

  

• 6 packs egg noodles thin noodles, called "Hong Kong Egg Noodles," "Hong Kong pan fry noodles"
• 1 bunch green onions sliced into 3 inch strips
• 1.5 C bean sprouts aka, "mung bean sprouts"
• 1 C shallot sliced thinly, can substitute w/ red onion
• 1 tbsp garlic chopped
• 4 tbsp neutral tasting oil I use avocado oil
• 1 sprinkle toasted white sesame seeds For decoration

Sauce ingredients

• 2 tbsp water
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce can substitute vegetarian oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil

Instructions

 

• Chop up your veggies and aromatics and set aside. We want these ready on hand since wok stir-frying is fast pace and you don't want your ingredients to burn!
• Mix all the ingredients for the seasoning sauce in a small bowl, except for the sesame oil.
• Cook noodles according to package instructions. The brand I use recommended to boil noodles for 2 minutes. Remove noodles from water and set aside (do not rinse with cold water).
• Heat a large wok on HIGH heat. Add 1 tbsp oil and add shallots. Stir-fry for 10 seconds, then add garlic and stir-fry for 5 seconds. Place aromatics on a plate and set aside.
• Add 1 tbsp oil to wok and stir-fry green onions for 10 seconds. Add bean sprouts and stir-fry another 10-15 seconds. Set aside on a plate with aromatics.
• Add 2 tbsp oil to wok (enough to cover surface) and when oil is shiny, add egg noodles. Let cook undisturbed for 5 seconds, then flip noodles and let cook undisturbed for another 5 seconds.
• Add seasoning sauce and stir-fry with noodles until incorporated.
• Add plate of aromatics and veggies to noodles and stir-fry till thoroughly incorporated.
• Drizzle about 1 tsp sesame oil to noodles and mix. Turn off heat. Plate noodles and add a sprinkle of toasted white sesame seeds for finish.

Keyword Cantonese, Chinese, chow mein, dim sum noodles, egg noodles, Hong Kong noodles, stir-fry