Hong Kong Style Noodles with Chicken and Vegetables
Recipe courtesy Guy Fieri, 2008

What distinguishes "Hong Kong" Style Chow Mein from other styles of chow mein is that the noodles are fried after cooking in one of two ways. The cooked noodles may be cooked like a pancake and fried on both sides until crisp, or deep fried so they resemble canned chow mein noodles. In styles of chow mein other than Hong Kong, the noodles are stir-fried along with other ingredients, but they are not fried until crisp. Hong Kong Chow Mein is sometimes called crispy chow mein.

In this recipe, Guy pan fries the noodles in oil to form a crisp pancake.

Marinade:
1/4 cup soy sauce, divided
2 tablespoons minced ginger
1 tablespoons minced garlic
2 tablespoons chili garlic paste
2 tablespoons cornstarch
2 cups chicken breast, cut 1/4-inch slices, skinless

16 ounces chow mein noodles (Chinese wheat egg noodles)

Stir Fry:
4 Tbsp. canola oil (use 2 Tbsp. at a time)
1 cup 1/8-inch julienne white onion
1/2 cup 1/4-inch strips red bell pepper
1 cup 1/4-inch sticks cut carrot
1 cup 1/2-inch bias cut celery
1/2 cup 1/2-inch strips shiitake mushrooms
3/4 cup 1/2-inch strips snow peas
1 cup mung bean sprouts

Sauce:
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups low-sodium chicken stock (reduced in recipe)
2 tablespoons cornstarch
1/2 cup strips green onions

For Frying Noodles:
5 Tbsp. canola oil

In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.

In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.

In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.

Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.

Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.

Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.

4 to 6 servings