A Cantonese classic featuring pan-fried rice noodles with a crispy, golden-brown exterior topped with a savory chicken, shrimp, and vegetable sauce. This is a gluten-free alternative to Hong Kong-style chow mein, combining delightful crispiness with rich, flavorful sauce.
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1
Soak the rice noodles in hot (not boiling) water for 5-6 minutes until softened, using a chopstick to ensure all noodles are submerged. Drain and set aside.
2
Slice the chicken breast into thin pieces. Mix with 1 tablespoon oyster sauce, 1 teaspoon rice cooking wine, 1.33 teaspoon white pepper, 1.5 teaspoon sugar, 2 teaspoon cornstarch, and 1 tablespoon water. Add 3 tablespoons more water and mix until the meat becomes smooth.
3
Peel and rinse the shrimp, then cut them in half. Mix with 1 teaspoon white pepper and 1 teaspoon cornstarch to achieve a smoother texture.
4
Trim long beans and cut into segments. Remove strings from snow peas and slice. Peel carrot, trim ends, and cut into 1-inch thick slices on the bias. Trim seaweed mushroom heads and halve. Cut celery into 2-inch segments after removing leaves. Use only the white part of green onions cut into 1-inch pieces. Slice ginger thinly and halve the slices. Smash, peel, and mince garlic cloves.
5
Combine 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon white pepper, 1 teaspoon chicken bouillon powder, 1 teaspoon sugar, and 1 teaspoon salt for the sauce.
6
Create a cornstarch slurry by mixing 2 teaspoons cornstarch with 3 tablespoons water, adding more cornstarch if needed.
7
Heat a stainless steel pan on high heat. Reduce to medium and add 3 tablespoons oil. Once hot, spread the drained noodles evenly and fry on high for 1-2 minutes without moving. Add 1 teaspoon oil when the noodles start to stick. Once golden brown, add 2 teaspoons oil around the edges. Continue frying on medium heat for about 2 minutes, testing with chopsticks that the noodles move freely. Flip and fry the other side for another 2-3 minutes until both sides are crispy and golden.
8
Set the pan-fried noodles aside and switch to a wok. Heat on high, then reduce to low heat and add 1 tablespoon oil, spreading it around. Add minced ginger and garlic and fry until fragrant. Quickly add the marinated chicken and let it sit without stirring for 30-40 seconds. Flip the chicken, then add the shrimp and stir-fry for another 20-30 seconds. Add long beans, carrot, and celery in sequence, stir-frying for 20-30 seconds. Add seaweed mushrooms, splash in 1 teaspoon rice cooking wine, and stir-fry for another 20-30 seconds.
9
Add 1.5 cups water and cover the wok. Once boiling, uncover and add the sauce, mixing well and tasting to adjust seasoning. Add bean sprouts and snow peas, reduce to medium heat, and slowly pour in the cornstarch slurry while stirring to thicken the sauce to desired consistency. Finally, add 1 teaspoon sesame oil and mix through.
10
Serve the pan-fried rice noodles in a bowl and pour the stir-fried topping and sauce over top, or serve the toppings on a separate plate if you prefer to keep the noodles crispier.
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