I am still feeling rather inspired from my trip to Hong Kong and decided to whip up some Chow Mein- even though I cook a ton of Asian food year round. I decided to go for a simple, delicate flavor (sort of like the traditional Hong Kong street noodles) with veggies, mostly because I failed to defrost or buy chicken before making this.
What you need
Chow Mein noodles (dry or fresh works, I used dry)
Bean or Mung Bean sprouts
Baby Bok Choy
Around 3 tbsp Soy Sauce (or enough to cover your ingredients)
1 tsp veg oil
1 Thai or Vietnamese chili (optional or feel free to use more!)
1. Get some water boiling and cook your noodles (you can skip this step if you bought fresh noodles). Note: these noodles do not take long to cook at all. 3 min tops and then drain them really well. When they are done, just set them aside.
2. Chop all your veggies! Make sure to wash out your Bok Choy really well to get all the sand out. I cut mine at the root so I had separate Bok Choy leaves, but you can definitely keep the Bok Choy whole. Also cut your green onions into strips.
3. Heat up your wok (or large pan) with the veg oil and get your veggies in there. Shortly after add your noodles and your soy sauce. Toss until well combined, making sure to not let the noodles stick to the bottom. This will take you around 2 minutes since your wok should be pretty hot.
4. Plate your noodles and serve with dumplings (optional) and some extra chili sauce (chili oil and soy sauce) for an extra kick!