The Chow Mein comes together quickly once you prepare the fresh ingredients, but there’s one vital detail to keep in mind as you turn to your wok.
To get it right at home, you’ll need a crazy hot wok to emulate that seared wok hay flavor everyone craves from their favorite Chinese restaurant.
The original Hong Kong Chow Mein is using egg noodles. But, I do not have those in my pantry, so I switch it up with dried Yee Mee.
Yee Mee can be quite versatile in making different types of noodles; also, it lasts longer. So, it’s quite handy.
And since now is MCO 2.0 in Malaysia, it is difficult for me to get a fresh beansprout. So, I switch it up with cabbage—the long-lasting vegetable.
There are so many variations on how to cook this Hong Kong Chow Mein; this is just how I like it.
Check out the recipe below.
My Style Chow Mein (Hong Kong Style Fried Noodles)
Serves 4 pax
Sauce mix :
80ml hot water
0.5 teaspoon sugar
2 tablespoons light soy sauce
2 tablespoons premium dark soy sauce
1 tablespoon oyster sauce
A few dashes of white pepper
200g Yee Mee ( Quick blanch )
2 tbsp cooking oil
50g Pork slices
3 cloves of chopped garlic
Some Spring Onion
1 tablespoon sesame oil
Some toasted sesame seeds (optional)
1. Combine sauce mix.
2. Blanch Yee Mee. Remove and drain.
3. Heat a pan with 2 tbsp cooking oil.
4. Add minced garlic. Cook until slightly brown.
5. Add pork slices. Cook for 1-2 mins.
6. Add fishballs and cabbage. Cook for 2-3 mins
7. Add blanched Yee Mee and mixed sauce.
8. Cooked until Yee Mee is softening.
9. Add spring onion, 1 tablespoon sesame oil & Some toasted sesame seeds.
10. Once spring onion softens, it’s done!