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Milk Street Cookbook Club

Soy Sauce Chow Mein with a Fried Egg

By Hetty McKinnon - Friend of Milk Street

Serves 4 Servings
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"This simple chow mein dish is most commonly served at dim sum restaurants, where the noodles are fried on the spot in the traveling hot trolley. At home, this is a breakfast staple, made from scant pantry ingredients. I adore the addition of bean sprouts—I have vivid memories of my mum sitting in her cavernous armchair, diligently tailing each sprout (a step I usually skip because I lack her dedication). My mum also adds garlic chives, so when they are in season, throw in a handful for a distinct aromatic flavor. The dark soy sauce adds the signature caramel color to the noodles—if you don’t have any, just use regular soy sauce or kecap manis. I’ve added a fried egg to amplify the breakfast feeling, but you could also serve it with your favorite marinated egg or go without." — Friend of Milk Street Hetty McKinnon.

Reprinted with permission from "To Asia, With Love," by Hetty McKinnon, copyright © 2021. Published by Prestel Publishing. Photography: Hetty McKinnon.


Substitute: Dried Egg Noodles with 14 ounces (400g) fresh noodles. Use Rice Vermicelli for gluten free. Omit the egg to veganize.


  • 7

    ounces (200g) dried egg noodles

  • Vegetable or other neutral oil


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