D'Open Kitchen

COOKING FOR THE SOUL

Hong Kong Chow Mein

Name: Hong Kong Chow Mein
Ingredients: 250 g Egg Noodles; 2 Eggs (Beaten); 100 g Bean Sprouts; 300 g Seafood (Shrimps and Squid); 30 ml Oil (Vegetable / Canola); 6 sprigs Spring Onions (chopped); Sesame Seeds; White Pepper; Black Pepper; 2 tsp light soy sauce; 2 tsp dark soy sauce; 2 tsp oyster sauce; 1/2 tsp salt; 1 tsp sesame oil; 4 tsp Water

Recipe by

Trish yee

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.

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Course Main Course

Cuisine Hong Kong

Ingredients

250 g Egg Noodles
2 Eggs Beaten
100 g Bean Sprouts
300 g Seafood Shrimps and Squid
30 ml Oil Vegetable / Canola
6 sprigs Spring Onions chopped
Sesame Seeds
White Pepper
Black Pepper

Sauce

2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp oyster sauce
1/2 tsp salt
1 tsp sesame oil
4 tsp Water

Instructions

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.
Serve with sesame seeds!

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.