Hong Kong style Cantonese chow mein

Yeung Man Cooking · ♥ 3.5K likes · 88.7K views · 23 min video

Read about wheat noodles in the BrightCulinary Book

Hong Kong style Cantonese chow mein, from the video

Timestamp

Ingredients

Method

Techniques

Bring a pot of water to a boil for the noodles.

Chow mein prep: garlic, onion, garlic chives, sproutsChopping Read

3 pieces garlic
1 whole red onion

Finely chop the garlic and slice the red onion.

40 g garlic chives
50 g bean sprouts

Chop the garlic chives into sticks; wash and drain the bean sprouts and set aside.

1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp plant-based oyster sauce
1 tsp cane sugar
toasted sesame oil

Mix the stir fry sauce: soy sauce, dark soy sauce, plant-based oyster sauce, cane sugar and a splash of toasted sesame oil.

Chow mein stir-fry sauce and its soy sauces

140 g dry ramen noodles

Cook the noodles for half the package time, two minutes here, stirring gently with chopsticks to keep them from sticking, then strain and set aside.

Par-boiling the ramen noodlesBoiling Read

Warm the dry carbon steel pan with no oil for at least two to three minutes, until a little smoke shows.

The carbon steel pan and preheating it dry

2 tbsp chili oil

Heat the chili oil in the pan over medium heat and saute the red onions one to two minutes.

Stir-frying the chow meinStir-Frying

Add the garlic and bean sprouts and saute about two minutes.

Add the garlic chives, the noodles and the sauce and saute three to four minutes.

white sesame seeds

Plate the noodles and sprinkle with white sesame seeds.