Hong Kong / Main dishes

Hong Kong soy sauce chow mein

Name: Hong Kong soy sauce chow mein
Prep time: 15 min
Cook time: 12 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 320 g egg noodles; 200 g cabbage; 100 g carrot; 150 g bean sprouts; 2 tbsp oil; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tsp sugar

Café-style soy sauce noodles with crisp vegetables and a savory glaze.

Prep15 min

Cook12 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Slice cabbage and carrot finely and rinse bean sprouts.
Cook noodles just short of packet timing and drain thoroughly.
Stir-fry vegetables in oil for four minutes, then add noodles.
Add soy sauces and sugar and toss for three minutes until noodles are hot and lightly caramelized.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Use a wide pan and avoid crowding for lightly browned noodles.

Allergen notes

Wheat, egg, soy. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 430 kcal
Protein: 14.0 g
Carbs: 74.0 g
Fat: 8.9 g
Fibre: 7.5 g
Total sugar: 5.6 g
Sodium: 1068 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it