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Hong Kong may be known for its stunning metropolitan skyline. But it’s also known for its food. In this recipe, you’ll be preparing chow-mein noodles Hong Kong-style—pan-fried to crispy perfection, then topped with a mix of fresh, sautéed vegetables. Garnished with crunchy peanuts, mushrooms and the savory bite of Chinese chives, this quick dish delivers big, authentic flavors.
Get CookingWash and dry the fresh produce. Roughly chop the Chinese broccoli. Roughly chop the peanuts. Peel and mince the garlic and ginger. Slice the chives into ½-inch pieces. Cut off and discard the stems of the mushrooms; thinly slice the caps. To make the sauce, in a small bowl, combine the Chinese cooking sherry, cornstarch, ¼ cup of water and as much of the soy sauce as you’d like, tasting as you go. (You may have extra soy sauce.)
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the mushrooms and cook 3 to 5 minutes, or until browned and softened.
Add the garlic and ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
Add the Chinese broccoli; cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Transfer the cooked vegetables to a plate. Wipe out the pan.
Using your hands, gently separate the noodles. In the same pan used to cook the vegetables, heat a thin layer of oil on medium-high until hot. Add the noodles in a single, even layer. Cook, tossing occasionally to separate the noodles and coat them in oil, 5 to 7 minutes, or until browned and crispy.
Add the sauce and cook, stirring constantly, 30 seconds to 1 minute, or until well combined.
Add the cooked vegetables and half of both the Chinese chives and peanuts to the pan of noodles. Cook, tossing occasionally, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste.
Divide the noodles between 2 dishes. Garnish with the remaining Chinese chives and peanuts. Enjoy!
Tips from Home Chefs