Hong Kong Style Chow Mein

Crispy outer noodles, a bouncy interior, and a luscious sauce/gravy make this Chinese comfort food classic a MUST eat! The contrasting textures create a textural triumph, and this might be one of the easiest dishes to make as well as any restaurant, at least in the States, haha!

 
 

Logistics:

  • Portion Size: 2 Large Portions

  • Prep Time: 10-15 Minutes

  • Cook Time: ~30 Minutes for two people

Ingredients:

  • 10-12 oz Egg Noodles

  • 1 Porkchop (optional if vegetarian)

  • 1.5 Cups Shitake Mushrooms (more if foregoing the meat)

  • 2 Stalks Bok Choy

  • 1/2 Yellow Onion

  • 3 Garlic Cloves

  • 1/2 chili of choice, de-seeded. I used Fresno

  • 2 Green Onions (for garnish)

  • 1-2 tbsp Soy Sauce

  • 1 tsp Sesame Oil

  • 1 tsp White Pepper (can substitute Black Pepper)

  • 1 tsp Sugar

  • Chicken Bullion (vegetarians can substitute veggie bullion)

  • 1 tsp MSG

Method:

  1. Start by getting water for your noodles going. You will bring this to a boil and cook your noodles while doing the rest of your prep work. Saves time. Season your pasta water with salt!

  2. Thinly slice your pork and place in a bowl. Season with .5-1 tbsp soy sauce, 1 tsp sesame oil, 1 pinch of white pepper, and 1 tsp of sugar. Massage through and set aside to marinate.

  3. Prep your veggies and aromatics: roughly slice your bok choy, onion, and mushrooms. Thinly slice your garlic and chili. Slice your green chilis on a bias.

  4. If your noodles aren’t done yet, finish those up. Reserve 1.5 cups of the pasta cooking water for the sauce later. If the noodles are going to be sitting for any amount of time, lightly toss through with a little vegetable oil to keep from sticking.

  5. All the prep is done, time to fry the noodles. Preheat a pan to medium heat, coating liberally with vegetable oil (or a high-smoke point, non-flavored oil of your choosing). Place half of your noodles into the pan, spreading out into an even layer. Should kinda look like a noodle pancake (but thicker). Fry until one side is golden brown, flip, and brown the other side. This is the key to the dish. The textural triumph between the crispy outer noodles and soft, bouncy inner is awesome. It helps if you cooked your noodles to al dente in the first step. Don’t over-boil your noodles!

  6. Repeat this process for the second noodle patty. Once finished, turn the heat to high, re-oil the pan, and get ready to stir fry.

  7. Start by searing your pork. Get really nice coloring on that! Push to the side and toss in your onions and mushrooms. Toss to combine and cook for 30-60 seconds, getting some color on those veggies. Throw in your garlic and chili next, tossing to combine. Once fragrant, throw your bok choy on top.

  8. Deglaze your pan with the reserved pasta water, scraping up those delicious brown bits (fond) on the bottom of the pan. Season with your bullion, soy sauce, MSG, and white pepper. Season with these to your liking! Taste, taste, taste! Cook this sauce for 5-10 minutes, however long it takes to reduce to the consistency you would like. We use the pasta water because the starch will naturally help thicken the sauce. I go for a very thin gravy consistency. Check out the video for more!

  9. Plate up! Top your noodles with 1/2 the toppings and pour the sauce/gravy over. Garnish with green onions. Dig in and enjoy your work!