If you are looking for the ultimate Cantonese style comfort food, you are in the right place! You can find this dish in most traditional Cantonese style wonton houses. It is very easy to make and you can adjust how spicy you want according to your own liking. Very often shredded pork is used in the restaurant but I am using chicken breast for this recipe. Please feel free to substitute it with pork. 炸醬麵 Zhajiangmian is also a popular noodle dish in the Northern Chinese cuisine. They use wheat noodle and pair it with cucumber. Also they use grounded bean sauce as the base. I am a southerner so I am sticking to the Cantonese style instead.
• Save the left-over sauce in a container and keep in freezer – it is very handy when you are hungry
• Use egg wonton noodle for best result
• Do not overcook the noodle, 20 seconds in hot boiling water is good
Egg Wonton noodle 1 package (about six noodle balls)
Water 8 quarts (bring to boil)
sesame oil 4 tablespoons
Chicken breast 1x (cut to long thin strips)
Kosher salt 1 teaspoon
Sugar 1/2 teaspoon
Soy sauce 1/2 teaspoon
Cooking wine 1 tablespoon
Corn starch 1 teaspoon mix with 4 teaspoons of water
In a small bowl, marinade the chicken strips for at least half an hour with the above ingredients.
Hoisin sauce 1 cup
Hot red chili paste 1/2 cup (add more if you like it spicy)
Oyster sauce 1/2 cup
Soy sauce 1/4 cup
Sugar 2x tablespoons
Water 2 cups
Corn starch 4 tablespoons mix with 1/2 cup of water
Shitake mushroom 2 cups (slice to thin strip)
Button mushroom 1 cup
Garlic 1 teaspoon (chopped)
Shallot 1 teaspoon (chopped)
Oil 3 tablespoons
Add 2 tablespoons of oil to a hot wok and place the marinated chicken strips to the wok, spread it out as a single layer. Turn chicken over after one minute and let it cook for another minute. Quickly stir the chicken over a few times. Use a spatula to remove chicken from wok and set aside.
Pour the remaining oil to wok. Brown garlic and shallot but don’t let it burn. Add hoisin, chilli, oyster sauces to the wok and stir it well. Add water, soy sauce and sugar to the mixture. Once the sauce is boiling, you can add the shitake and button mushrooms, mix well. Wait till the sauce is boiling again, return the already cooked chicken. Pour in the cornstarch water to thicken the sauce. Add more if the sauce is too thin or add more water if the sauce is too thick.
In a colander, spread out the noodles and make sure it doesn’t stick to each other. Put noodle in a pot of hot boiling water. Using a long fork to separate the noodle and let it cook for 20-20 “seconds”. An over cooked noodle will turn into a glue ball! Drain the water quickly and add the sesame oil to the noodle and mix well.
Use a ladle to pour cooked sauce on top of the noodle and garnish with chopped green onion.