Dive into the vibrant flavors of Hong Kong Style Stir-Fried Noodles, also known as Cantonese Chow Mein. This dish combines tender beef, succulent shrimp, and fresh vegetables, all tossed with perfectly stir-fried egg noodles in a rich, savory sauce. It’s a classic Cantonese favorite that’s surprisingly easy to make at home. Perfect for weeknight dinners or when you’re craving takeout-style comfort food, this recipe brings authentic Hong Kong flavors to your table.
Ingredients:
For the Dish:
- 200 g beef, thinly sliced
- 120 g egg noodles (dried or fresh)
- 2 bok choy, quartered
- 2 cloves garlic, minced
- 1 inch ginger, minced
- ½ onion (yellow or red), sliced
- ½ carrot, julienned
- 8 shrimp, peeled and deveined
- 3 tablespoons sesame oil
- ½ tablespoon Shaoxing wine
For the Beef Marinade:
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- ¼ teaspoon salt
For the Sauce:
- 0.5 cup beef broth (low-sodium)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- ½ teaspoon sugar
- 2 tablespoons noodle water (or plain water)
Instructions:
- Prepare the Beef : Combine the beef slices with the marinade ingredients: Shaoxing wine, cornstarch, and salt. Mix well and let it sit for 15 minutes to tenderize the meat.
- Cook the Noodles : Cook the egg noodles according to the package instructions. Drain and toss with 1 tablespoon sesame oil to prevent sticking. Reserve 2 tablespoons of the cooking water for the sauce.
- Prepare the Sauce : In a small bowl, whisk together the beef broth, light soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and reserved noodle water. Set aside.
- Stir-Fry the Protein : Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove and set aside. Add the shrimp to the same pan and stir-fry until pink and cooked, about 2 minutes. Remove and set aside with the beef.
- Cook the Vegetables : Heat another tablespoon of sesame oil in the wok. Add garlic, ginger, and onion, stir-frying until fragrant. Add bok choy and carrot, stir-frying until tender but still crisp, about 3-4 minutes.
- Combine and Stir-Fry : Return the cooked beef and shrimp to the wok. Add the cooked noodles and pour the prepared sauce over the mixture. Toss everything together until well-coated in the sauce and heated through, about 2 minutes.
- Finish and Serve : Drizzle with a touch of sesame oil for extra aroma, and serve hot. Enjoy your homemade Hong Kong noodles with a side of chili sauce or soy sauce if desired.
Conclusion:
This Hong Kong Style Stir-Fried Noodles delivers bold, umami flavors with every bite. The combination of tender beef, juicy shrimp, fresh vegetables, and silky noodles tossed in a flavorful sauce will make this recipe a regular in your meal rotation. It’s a delightful, restaurant-quality dish you can whip up in under an hour, bringing authentic Cantonese cuisine straight to your kitchen!
Hong Kong Style Stir-Fried Noodles (Cantonese Chow Mein)
A flavorful stir-fried noodle dish with beef,shrimp, fresh veggies, and a savory Cantonese-style sauce, perfect forweeknight dinners or takeout-style meals at home.
For the Dish:
- 200 g beef (thinly sliced)
- 120 g egg noodles (dried or fresh)
- 2 bok choy (quartered)
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- ½ onion (yellow or red, sliced)
- ½ carrot (julienned)
- 8 shrimp (peeled and deveined)
- 3 tablespoons sesame oil
- ½ tablespoon Shaoxing wine
For the Beef Marinade:
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- ¼ teaspoon salt
For the Sauce:
- 0.5 cup beef broth (low-sodium)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- ½ teaspoon sugar
- 2 tablespoons noodle water (or plain water)
- Prepare the Beef : Combine the beef slices with the marinade ingredients: Shaoxing wine, cornstarch, and salt. Mix well and let it sit for 15 minutes to tenderize the meat.
- Cook the Noodles : Cook the egg noodles according to the package instructions. Drain and toss with 1 tablespoon sesame oil to prevent sticking. Reserve 2 tablespoons of the cooking water for the sauce.
- Prepare the Sauce : In a small bowl, whisk together the beef broth, light soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and reserved noodle water. Set aside.
- Stir-Fry the Protein : Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove and set aside. Add the shrimp to the same pan and stir-fry until pink and cooked, about 2 minutes. Remove and set aside with the beef.
- Cook the Vegetables : Heat another tablespoon of sesame oil in the wok. Add garlic, ginger, and onion, stir-frying until fragrant. Add bok choy and carrot, stir-frying until tender but still crisp, about 3-4 minutes.
- Combine and Stir-Fry : Return the cooked beef and shrimp to the wok. Add the cooked noodles and pour the prepared sauce over the mixture. Toss everything together until well-coated in the sauce and heated through, about 2 minutes.
- Finish and Serve : Drizzle with a touch of sesame oil for extra aroma, and serve hot. Enjoy your homemade Hong Kong noodles with a side of chili sauce or soy sauce if desired.