Crispy Cantonese Chow Mein Recipe

These Chinese crispy noodles are a popular Hong Kong style dish served at many Chinese restaurants. It's made of crunchy noodles on the outside that are tender on the inside. Then smothered in a delicious thick gravy with bouncy shrimp, tender chicken, bok choy, carrots and mushroom.

It's one of those noodle dishes that is iconic to Chinese food that comes from Hong Kong. The best part is that all these ingredients can be found at the Asian market and the dish can be easily made at home with less oil as the noodles are usually deep fried in Chinese cuisine.

It's a wonderful noodle dish that is highly addictive and will keep you returning for more!

Ingredients

Protein ingredients
1 lbs shrimp
½ lbs scallop
1 tbsp oyster sauce
1 tsp sugar
½ tsp white pepper
¼ tsp salt

Corn starch slurry

1 tbsp corn starch
2 tbsp water

Noodle ingredients

200 g egg noodles
1 medium carrot
1 small yellow onion
1 cup bok choy, peeled
4 cloves garlic, sliced
1 tbsp ginger, sliced
⅓ cup canned mushrooms
1 tbsp oyster sauce
½ tbsp soy sauce
½ tsp fish sauce
1¼ cup water
corn starch slurry

Instructions

1. Cut scallops into 1 inch pieces then marinate with shrimp in the rest of the protein ingredients.
2. Cut and wash all your vegetables. I thinly slice both the onions and carrots.
3. Soak your egg noodles in boiling water for 1 minute then strain and set aside for later.
4. Heat up your pan over high heat with 1 tbsp of oil then sear your protein for 2 minutes and set aside.
5. Add your prepared vegetables in the same pan then add oyster sauce, soy sauce, and fish sauce. cook for 2-3 minutes.
6. Add water and bring it up to a boil.
7. Mix corn starch with water to create your corn starch slurry. Once the water is boiling, add it to the pan along with your protein. allow it to simmer for 3-5 minutes until thickens.
8. Set aside everything from the pan into a bowl and clean the pan.
9. Add 4 tbsp of oil into your pan over high heat and add your egg noodles. Spread them out evenly and cook for 5 minutes per side or until crispy.
10. Drain out any excess oil then top with the sauce, protein, vegetables, green onions and chili oil.