Chef/Owner Tony Chow
Among the heavy-hitting noodle dishes that abound in this city, Tony Chow’s chow mein stands out for its bounty of plump seafood, tender meat and robust greens. Crispy egg noodles are tossed with premium ingredients and finished with a slightly sweet oyster sauce, soy and chicken broth blend for a luxurious meal.
1/2 bag egg noodles
4 fish fillets
4 chicken slices
4 fresh squid
4 slices BBQ pork
4 black mushrooms, precooked
6 pieces baby bok choy
3 Tbsp vegetable oil
1 1/2 cup chicken broth
1 Tbsp oyster sauce
1 Tbsp light soy sauce
1/2 tsp white pepper
1/2 tsp dark soy sauce
1 tsp chicken bouillon powder
1/2 tsp sugar
2 tsp potato starch
salt and pepper
- Pan fry egg noodles until brown and crispy.
- Toss scallops, shrimp, fish fillet, chicken slices and fresh squid with salt, pepper and potato starch.
- Pan sear with 3 Tbsp of vegetable oil until almost fully cooked.
- Add garlic, BBQ pork, black mushrooms and baby bok choy. Toss a few times.
- Add oyster sauce, light soy sauce, white pepper, dark soy sauce, chicken bouillon powder and sugar. Thicken with potato starch.
- Pour the mixture over crispy noodles and serve.
Yield approx. 2 servings
Pro Tip: Ready-to-eat BBQ pork can be purchased from Asian grocery stores.
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