Hong Kong style Cantonese chow mein

Yeung Man Cooking · ♥ 13.5K likes · 350.2K views · 11 min video

Read about wheat noodles in the BrightCulinary Book

Hong Kong style Cantonese chow mein, from the video

Timestamp

Ingredients

Method

Techniques

1 tsp white sesame seeds

water

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

Prepping the aromatics and vegetablesChopping Read

3 pieces garlic
1 whole small 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

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

Mixing the stir-fry sauce

toasted sesame oil
140 g dry ramen noodles

Cook the noodles for half the package time, here 2 minutes, stirring gently with chopsticks so they do not stick.

Half-cooking the noodlesBoiling Read

Warm the carbon steel pan dry for at least 2 to 3 minutes, until a little smoke appears, before adding oil.

Carbon steel pan and preheating dry

Strain the noodles and set aside.

Stir-frying the chow meinStir-Frying

2 tbsp chili oil

Over medium heat, add the chili oil and the red onions; saute 1 to 2 minutes.

Add the garlic and bean sprouts; saute about 2 minutes.

Add the garlic chives, noodles and sauce; saute 3 to 4 minutes.

Plate the noodles, sprinkle with white sesame seeds and serve.

Plating with sesame seeds