"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.