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Stir-Fried Chow Mein Noodles
with Chinese Broccoli & Chives
2 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories600 Cals (est.)
fresh
ingredients
Title
-
6 oz Chinese Broccoli
-
3 Tbsps Peanuts
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2 cloves Garlic
- 2 Tbsps Chinese Cooking Sherry
-
2 Tbsps Soy Sauce
- 1 1-Inch Piece Ginger
- 1 bunch Chinese Chives
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1 Tbsp Cornstarch
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¼ lb Shiitake Mushrooms
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8 oz Fresh Hong Kong-Style Noodles
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash 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.)
2
Cook the vegetables:
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.
3
Cook the noodles:
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.
4
Add the sauce:
Add the sauce and cook, stirring constantly, 30 seconds to 1 minute, or until well combined.
5
Add the peanuts & vegetables:
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.
6
Plate your dish:
Divide the noodles between 2 dishes. Garnish with the remaining Chinese chives and peanuts. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash 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.)
2
Cook the vegetables:
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.
3
Cook the noodles:
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.
4
Add the sauce:
Add the sauce and cook, stirring constantly, 30 seconds to 1 minute, or until well combined.
5
Add the peanuts & vegetables:
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.
6
Plate your dish:
Divide the noodles between 2 dishes. Garnish with the remaining Chinese chives and peanuts. Enjoy!
Tips from Home Chefs
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