Hong Kong Chow Mein

Updated at: Thu, 21 Nov 2024 12:25:51 GMT

Step 1

Slice onions, cut 2 scallions into 2" pieces, slice carrots, and chop garlic. Separate garlic, onion, and scallion and set aside.

Step 2

Take protein and marinate with soy sauce, oyster sauce, white pepper, sesame oil, and salt. Set aside for 15 minutes.

Step 3

Mix together 1 tbsp cornstarch + 1/4 cup water to create a cornstarch slurry. Set aside.

Step 4

Bring pot of salted water to boil and blanch fresh chow mein noodles for 30 seconds. Immediately drain and dry on paper towel to remove excess moisture.

Step 5

Take pan and heat 1/2 cup of neutral oil over medium high heat. Pan fry blanched noodles until one side is crispy and takes on slight color (2-3 minutes). Flip and pan fry the other side, adding more oil if necessary and pan fry for another 2 minutes until both sides are crispy and the inside is soft.

Step 6

To a hot wok or pan, add 1 tbsp of oil and cook marinated chicken over high heat until 75% cooked through. Add shrimp and cook through. Set aside cooked chicken and shrimp.

Step 7

Add 2 tbsp of oil and sauté garlic, onion, and scallion over high heat for 30 seconds. Add in carrots and baby bok choy and cook for another minute (or until you get a nice color).

Step 8

Add back cooked protein to cooked vegetables. Add in 3 cups of chicken stock, 2 tsp white pepper, 1/2 tsp msg, 1 tsp sugar, and 2 tbsp Shaoxing wine. Stir over high heat and reduce slightly, then add in the corn starch slurry to thicken for 2 minutes.

Step 9

Immediately top vegetables, protein, and sauce directly over pan fried noodles.

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