Step into my culinary world with Hong Kong Chow Mein – a dish that holds a special place in my heart. Inspired by the vibrant streets of Hong Kong, this creation is more than just a meal; it's a journey back to the bustling markets and aromatic eateries. Imagine a symphony of wok-tossed noodles, tender meats, and vibrant vegetables, all infused with the unmistakable essence of soy sauce and oyster sauce. As I cook this dish, the sizzle of the wok and the aroma of the bustling street stalls fill my kitchen. Each bite is a portal to the dynamic flavors of Hong Kong, where every ingredient tells a story. Served hot and irresistible, my Hong Kong Chow Mein is a tribute to tradition and innovation on a plate. Whether enjoyed as a quick weekday fix or a delightful weekend indulgence, this dish promises a personal connection to the heart and soul of Hong Kong, inviting you to savor the spirit of this iconic city with every mouthwatering bite.
Cook and loosen the dried noodles (mix with other noodles if required) with with some boiling noodles. Then drain and run them under some cold water and let drain a little.
In a wok, heat some oil and scramble the eggs, then toss in the noodles to saute with a little of premix sauce each time until your desired taste.
Add your chicken slices to cook as well.
Towards the end, add your spring onions and bean sprouts to cook quickly.