When I was a lot younger we used to make annual trips to Hong Kong to see my late grandparents. An island so dense, full of high rises filled with a fast paced society. You could look out the window to people watch and feel like you’re amongst a colony of ants, perhaps less orderly. Christina Soong of TheHungryAustralian recently talked about food memory. I have more than food memory though memories remain etched deeper when tied with a strong emotional significance. But on the subject of food memory, it has easily been almost 20 years yet I do remember breakfast in Hong Kong. Not the yum cha but the snacks we would go down and buy in the morning. Mum or my grandparents would come back with bags of steaming hot food, take it down the corridor to the last room at the back, that was the dining room. I even remember my baby brother learning to take his first steps along that same corridor while no one was looking.
Amongst other things, I remember these the most – Yau Char Kwai (Chinese doughnut sticks), Congee, Lo Mein (tossed noodles), Cheong Fun (rice noodle rolls). In particular the Beef Mince Congee and Lo Mein were my favourite. There are many versions of soy tossed noodles across Asia and I love most of them but they all do taste different. I decided to take a trip down memory lane and try to cook Hong Kong style Lo Mein. For fear it might be too plain on its own for Mr Foodie, I combined this with another popular Cantonese dish – Wat Tan Hor (Noodles in Egg Gravy).
It turned out pretty darn delicious and comforting so here’s the recipe for my Cantonese Fried Egg Noodles with Egg Gravy. Because I am adding a flavoursome gravy to it, I’ve reduced the saltiness of the tossed noodles. If you only want to make the noodles without gravy I would suggest doubling the soy sauce. This is a two part recipe.
Ingredients for Noodles
- 4 pieces dried egg noodles
- 3 spring onions
- 2 generous handfuls of bean sprouts
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 2 tsp Shaoxing wine
- 1/2 tsp white pepper
- pinch of sugar
- 1 tbsp toasted sesame seeds
- 3 tbsp cooking oil
- Bring a pot of water to boil and cook the dried egg noodles according to packet instructions. When cooked, drain the water and rinse in cold water. This is essential to keep the noodles al dente with good springiness.
- Julienne the spring onions and set aside
- In a wok or pan heat the cooking oil and add the spring onions for a quick fry of about 30-40 seconds to wilt it and bring out the fragrance. Remove spring onions from the pan.
- Next, add the egg noodles to it and toss to coat the noodles evenly in oil. Keep it on high heat the whole time.
- Add soy sauce, dark soy sauce, sesame oil, Shaoxing wine, white pepper and pinch of sugar to the noodles and toss until even.
- Once even add the bean sprouts and continue to toss the noodles over high heat for 2 minutes. Now throw the spring onions back in along with the sesame seeds and toss until even.
- Noodles are now ready, you can turn off the heat and set aside.
Ingredients for Gravy
- 1 squid tube cut to squares
- 8 prawns shelled and de-veined
- 100g pork mince
- 150g of white fish or 1 bar of fish cake sliced
- 3 Chinese mushrooms sliced
- 2 cloves garlic minced
- 1 bunch of bok choy or choy sum roughly chopped
- 1.5 cups stock
- 2 tsp oyster sauce
- 1 tsp soy sauce
- 2 tsp cornstarch
- 1 egg
- cooking oil
- Heat 2 tbsp of oil in a pot and saute the garlic until fragrant
- Next, add the stock, oyster sauce, soy sauce, pork mince and mushrooms. Bring to boil and let it cook for 5 minutes
- After 5 minutes you can add the fish or fish cake, prawns, squid and bok choy. Remember to stir so everything cooks evenly. These ingredients cook quickly so you can move on to the next steps
- Mix the cornstarch with a little bit of room temperature water then add it to the pot. Ensure the gravy is boiling in order to thicken nicely
- Immediately after, crack the egg in a bowl and beat it then pour it into the gravy slowly while stirring
- Continue to stir slowly as it boils until desired thickness is achieved
- Your egg gravy is ready. Pour it over your soy tossed noodles to serve
I know the recipe sounds long and looks complicated but it really isn’t so I hope you give it a go. My presentation probably could have been better, I would choose choy sum over bok choy for this dish but I had bok choy in my fridge. It still tastes delicious but choy sum will look better. Serve it with some chopped chillies for a bit of spice. I always have my noodles with chillies. Anyway, ENJOY!
If you have any favourite foods that stick out from your childhood I’d love to hear about it below!