Hong Kong Noodles (Stir Fry Cantonese Chow Mein)
Launched! Here’s a detailed introduction to Hong Kong Noodles, also known as Stir Fry Cantonese Chow Mein:
Name: Hong Kong Noodles (Stir Fry Cantonese Chow Mein)
Origin: Cantonese cuisine, originating from the Guangdong province in southern China, and popularized in Hong Kong
Description: Stir-fry dish made with thin noodles, vegetables, and often meat or seafood, cooked in a savory sauce and served hot
Key Ingredients:
– Thin noodles (usually wheat flour-based)
– Vegetables (e.g., cabbage, carrots, bean sprouts, scallions)
– Protein sources (e.g., beef, pork, chicken, shrimp, tofu)
– Sauce (typically a combination of soy sauce, oyster sauce, hoisin sauce, and sesame oil)
– Seasonings (e.g., ginger, garlic, sugar, salt)
Cooking Method:
1. Stir-fry noodles and protein sources in a wok or large skillet
2. Add mixed vegetables and cook until tender-crisp
3. Pour in the savory sauce and stir-fry everything together
4. Season with additional soy sauce, sugar, and sesame oil if needed
5. Serve hot, garnished with scallions and sesame seeds
Characteristics:
– Quick and easy to prepare
– Versatile with various protein and vegetable options
– Savory, slightly sweet, and umami flavors
– Crispy noodles and tender vegetables
– Iconic Cantonese dish, popular worldwide
Variations:
– Different protein sources (e.g., roast pork, duck, or vegetarian options)
– Added ingredients (e.g., mushrooms, baby corn, or water chestnuts)
– Spicy or non-spicy versions
– Regional twists (e.g., Singaporean or Malaysian adaptations)
Enjoy your delicious Hong Kong Noodles!
Ingredients:
For the Beef Marinade:
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- ¼ teaspoon salt
For the Stir Fry:
- 200 g beef, thinly sliced
- 120 g egg noodles, dried or fresh
- 2 bok choy, quartered
- 2 cloves garlic, minced
- 1 inch ginger, minced
- ½ onion, yellow or red, sliced
- ½ carrot, julienned
- 3 tablespoons sesame oil
- 8 shrimp, peeled and deveined
- ½ tablespoon Shaoxing wine
For the Sauce:
- 0.5 cup beef broth, low-sodium
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- ½ teaspoon sugar
- 2 tablespoons noodle water or plain water
Method:
- Spice up the beef: Mix the cornflour, salt, and Shaoxing wine with the thinly sliced meat in a bowl. After thoroughly mixing, let it at least 15 minutes to marinate.
- Prepare the Noodles: Follow the directions on the box to cook the egg noodles. After cooked, save part of the cooking water for the sauce and drain and leave away.
- To prepare the sauce, combine the beef broth, oyster sauce, light soy sauce, Shaoxing wine, cornflour, sugar, and two tablespoons of either plain water or noodle water in a small dish. Put aside.
- To cook the beef and prawns, place a wok or big skillet over medium-high heat with 1 tablespoon of sesame oil. Stir-fry the marinated beef for 3–4 minutes, or until it is browned and cooked through. After taking the steak out of the pan, put it aside. Add one more tablespoon of sesame oil to the same skillet and stir-fry the prawns until they become opaque and pink. Take out and put the prawns aside.
- Stir-Fry the Vegetables: Add the last tablespoon of sesame oil to the same skillet. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Stir-fry the chopped carrot and onion for two to three minutes after adding them. Stir-fry the quartered bok choy for a further two minutes, or until the veggies are crisp but still tender.
- Mix Everything: Add the cooked prawns and meat back to the pan. Make sure the sauce uniformly covers all of the ingredients by pouring in the prepared sauce and stirring everything together. Simmer the sauce for a further two to three minutes, or until it thickens.
- Add the Noodles: Lastly, fill the pan with the cooked egg noodles. Combine the noodles, prawns and veggies by tossing everything together.
- Serving suggestion: Present the hot Hong Kong noodles with extra sesame oil or fresh green onions as a garnish, if preferred.
- Savour the rich, Cantonese-style chow mein.