Read More. Lucy Lisam Monge. My kids loved this! It doesn't taste exactly like how it does at a restaurant but it's pretty tasty. Don't do what I did-I just left the noodles to cool in the strainer and it got stuck in one big clump.
Very good idea to separate while hot so it's easier to fry. Rating: 3 stars. Good, but not special. Jenn Purdy. I ve been looking for a recipe comparable to restaurant style Cantonese Chow Mein. This is a very tasty recipe. I followed it basically to a tee except for an addition of broccoli carrots and celery and found it flavourful. The family loved it my husband went for seconds. I didn t have light soy sauce so used regular and it was fine.
I didn t have a wok so I used a frying pan. And I replaced the white pepper for garlic. It came out great! Got lots of compliments from the family.
Melissa Conger. Yup I made changes. Instead of frying noodles I cheated and bought a bag of crispy chow mein noodles. To the onions and sprouts I added sliced shallot a few sliced mushrooms thinly sliced celery some sliced snow peas and some sliced water chestnuts.
Instead of sake I used Sherry. Added dry mustard and garlic to the sauce. Went over VERY well in our house. Will make again for sure! This was a delicious recipe it was almost as good as where we eat our Chinese food. I made it more a bit to my liking by using veggies I like don t think it really matters. Had good flavour pretty easy to make. Try it! Pass the chopsticks. Hokkien Style Noodles: Water, wheat flour, canola oil, lactic acid, salt, sodium carbonate, guar gum, turmeric powder color , alpha-tocopherol added as an antioxidant, sodium phosphate.
Hong Kong Style Chow Mein Sauce: Water, soy sauce water, soybeans, wheat, salt, sugar , sugar, modified corn starch, sesame oil, yeast extract, rice vinegar, salt, caramel color, mushroom powder, citric acid, xanthan gum, onion powder, white pepper. Sesame Pouch: Sesame seeds. Spring Onion Pouch: Dried spring onion. Scoot the chicken off to one side, and add the ginger and green onions. Let the ginger and green onions cook for about seconds before adding the shrimp. Add the shrimp, and cook for about a minute until it starts turning orange.
For this step, the chicken and shrimp don't yet need to be fully cooked, because we'll still be cooking everything more later. Place the bok choy, mushrooms, and carrots into the pan, along with boiling water 12 oz. Then, we'll be adding salt 0. We'll also mix cornstarch and water 1 tbsp in a bowl until it's an even slurry, and add it to the pan as well. The cornstarch and water help to thicken the sauce into more of a gravy, which is what we want.
You may need to adjust with more or less cornstarch to achieve the consistency you want. Finally, add sesame oil 1 tsp. It's best to eat this as soon as possible since the sauce will inevitably make the noodles soggier over time.
Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family. Our hope is that these posts give you and our future generations a glimpse into how great they are! Prep Time. Background Ingredients Steps Summary. A Recipe by Daddy Lau My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.
Weight: US. Step 1: Steam noodles, drain, separate. Here's a quick run-down of the types of HK-style noodles you can buy: fresh, unsteamed fresh, steamed dried In the video, we demonstrate how to cook with fresh, unsteamed noodles which is my dad's preference.
Here's what you do: Place your steamer rack in a wok on high heat. Pour enough water so that the top of the rack isn't submerged, and start boiling water. Take the rack out, separate, and lay out the noodles 12 oz on top of the rack. Leave the stove on high heat. If you're using a steamer rack without holes i. Once the 10 minutes is up, quickly dump the noodles in the water for seconds.
Drain the noodles through a colander, and spend about minutes fluffing and separating the noodles with chopsticks. Let it cool for minutes. We'll be washing and cutting our vegetables: bok choy 8 oz : cut into quarters for bigger pieces, halves for smaller pieces. We don't need to cut off the stem.
It's a stylistic thing but my dad cuts them diagonally. Assuming you bought peeled, deveined shrimp, you don't need to do anything extra to them. Step 3: Pan fry noodles.
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