Everyone knows about chow mein. Not too many people know about Hong Kong-style Crispy Chow Mein. Hong Kong-style chow mein is a popular dish in Chinese cuisine that originated in Hong Kong. It is a stir-fried noodle dish made with thin, crispy egg noodles, vegetables, and protein. The dish has a unique flavor and texture compared to other types of chow mein due to the use of crispy egg noodles instead of soft wheat noodles. The key to making a delicious Hong Kong-style chow mein is to cook the ingredients separately before tossing them together with the noodles. This ensures that each ingredient retains its texture and flavor without getting soggy. Common vegetables used in this dish include bok choy, bean sprouts, carrots, and onions while popular protein options are chicken, beef, shrimp, or pork. The finished product is a savory and satisfying meal that can be enjoyed as a main course or as part of a larger banquet-style dinner.
1 pound chicken
1/2 tablespoon soy sauce
1/2 tablespoon hoisin sauce
1/2 teaspoon white pepper
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 tablespoon cornstarch
5 baby bok choy, leaves separated
8 oz. crimini mushrooms
1 onion, sliced
1 bunch of scallions, sliced into 1-inch pieces
4 oz. carrots, sliced into discs
3 garlic cloves, finely minced
1 1/2 cups chicken stock
1 teaspoon white pepper
1/2 teaspoon sugar
2 tablespoons Shaoxing wine
1 pound bag of Shirakiku Chow Mein Noodles, Fresh, with Seasoning
1/2 cup vegetable oil
Slice chicken and place in a bowl.
Add soy sauce, hoisin sauce, white pepper, sesame oil, and salt. Set aside to marinate for 15 to 30 minutes.
Bring a pot of salted water to a boil. Add fresh chow mein noodles and leave for 30 seconds. Drain and dry on paper towels.
In a cup, add 1 tablespoon of cornstarch and 1/4 cup of water to create a slurry, set aside.
In a wok, add 1 tablespoon of vegetable oil and cook the marinated chicken. Until cooked. Then, remove the chicken and set it aside.
Add another 2 tablespoons of vegetable oil and add garlic, onion, and scallions to heat for 30 seconds, constantly mixing.
Add in carrots and bok choy leaves, and cook for 1 minute.
Return the chicken to the pan.
Add in chicken stock, 1 teaspoon of white pepper, 1/2 teaspoon of sugar, and 2 tablespoons of Shaoxing wine. Stir over high heat.
Once slightly reduced, add the cornstarch slurry and cook to thicken for about 2 minutes.
In the meantime, in a pan add 1/2 cup of vegetable oil and fry blanched noodles until one side is crispy, about 3 minutes.
Flip and fry the other side until crispy about another 2 minutes.
Move crispy chow mein noodles to the serving dish and top with the chicken mix. Serve immediately. Top with chili oil for extra flavor!