Hong Kong Style Pan Fried Noodles (Sheng Mian) 生面

17 July 2012 - Hong Kong style pan fried noodles

Here we called it "i fu mie" ^^ Crispy noodles with hot gravy. The noodles will soften slightly and absorb the delicious flavors of the sauce.

The recipe is based from Sugarlens

Hong Kong Style Pan Fried Noodles (Sheng Mian)
serves 4

450g Hongkong style noodles
1 small chicken breast, sliced thinly (other protein like shrimp, pork, or beef)
1 stalk bok choy, cleaned and cut (I used choy sum)
Shiitake or other mushroom, sliced thinly
2 cloves garlic, minced
other vegetables like carrots, half cooked

Marinade for the chicken:
1 tsp corn starch
1 tsp sesame oil
1 tsp soy sauce
1 tsp oyster sauce
Salt/pepper to taste

For the sauce:
1 Tbsp of oyster sauce
1 Tbsp of soy sauce
1 cup water or stock
1 tsp of sugar
1 tsp of cooking wine

Thickening:
1 Tbsp of corn starch
2 Tbsp of water