Recipe: Hong Kong-style noodles

Hong Kong style noodles with chicken and vegetables


  • 16 oz Chow Mein noodles
  • 2 cup Chicken breast, cut 1/4 " slices, skinless
  • 1 cup Celery, cut ½ " on bias
  • 1 cup Carrots, cut ¼ " on bias
  • ½ cup Shitake mushrooms, julienne ½ "
  • ½ cup Red bell pepper, julienne ¼ "
  • 1 cup Onion, white, julienne 1/8 "
  • ¾ cup Snow peas, julienne, ½ "
  • 1 cup Bean sprouts, mung
  • ¼ cup Soy sauce
  • 4 Tablespoons Corn starch
  • 3 Tablespoons Hoisin sauce
  • 1 Tablespoon Chili garlic paste
  • 2 Tablespoons Ginger minced
  • 1 Tablespoon Garlic, minced
  • ¼ teaspoon Sesame oil
  • 1 ½ cup Chicken stock, low sodium
  • ½ cup Canola oil
  • ½ cup Green onions, julienne
  1. In a resealable plastic bag add, 3 T soy sauce, ginger, garlic, chili garlic paste, 2 T corn starch and mix thoroughly, then add chicken and marinate for 1 hour.

  2. In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 T oil to keep from sticking.

  3. In a large sauté pan or wok, heat 2 T oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

  4. In same wok, add 2 T oil. Heat until almost smoke point add onions, bell peppers, carrots and celery. Sauté for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken sauté for 1 minute, add hoisin, 3 T soy sauce and sesame oil, toss and remove.

  5. Heat a 12" non stick sauté pan, add 3 T oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side unitl crispy light golden brown. Flip noodles and another 2 T of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.

  6. Mix 2 T corn starch and chicken stock, and deglaze hot wok with mixture and let reduce by 1/3.

  7. Place noodles on a rimmed serving platter, top with chicken and vegetable sauté, and pour chicken reduction over top. Garnish with green onions.
Pork En Fuego


  • 1 pounds Pork Tenderloin, silver skin removed, "julienned" 3" x ¼" strips
  • 3 Strips bacon, sliced into ½" pieces
  • 1 ½ teaspoons Cayenne pepper
  • 1 ½ teaspoons Cumin
  • 1 ½ teaspoons Granulated Garlic
  • 1 ½ teaspoons Basil
  • 1 ½ teaspoons Oregano
  • 1 ½ teaspoons black pepper, (freshly cracked)
  • 1 ½ teaspoons Paprika
  • 3 teaspoons Thyme
  • ½ teaspoon salt
  • ½ large yellow onion, diced (1/2 cup)
  • 1 ½ Tablespoons garlic (minced)
  • ¼ teaspoon red pepper flakes
  • 3/4 Cups Roma tomatoes, seeded and diced
  • 1/3 Cup hot cherry peppers, chopped
  • ½ cup chicken stock (low sodium)
  • 1 Tablespoons Worcestershire
  • 1/3 cup Cabo Wabo tequila
  • 2 Tablespoons unsalted butter
  • ¼ cup green onions, sliced thin
  • 1 Tablespoons cilantro, chopped
  • 1 ½ Tablespoons basil, julienned
  • 4 Ciabatta Rolls split, remove some of the inside bread
  • 16 pieces Havarti Cheese
  1. Combine dry spices and rub on pork slices. Set aside.

  2. In a large sauté pan, over medium high heat, cook bacon until just crisp. Remove bacon, leaving fat in pan.

  3. Add in onions, sauté until lightly caramelized; add in pork, garlic and red pepper flakes. Cook for about 4-6 minutes, turning pork as needed.

  4. Deglaze with tequila, add in tomatoes, hot cherry peppers, Worcestershire, chicken stock and let simmer for 5-6 minutes to finish pork and combine flavors.

  5. Top with cheese on both sides, melt in oven

  6. Add butter, bacon, half the green onions, cilantro and basil.

  7. Add salt and fresh cracked black pepper to taste. Serve immediately, piling over bottom of roll, garnish with remaining green onions.
The Guy Fieri Roadshow:

The Guy Fieri Roadshow is taking place at San Jose Civic on December 16th. Guy Fieri, star of 3 shows on Food Network including Diner's Drive in's and Dives is taking American food culture to new heights by combining the worlds of food and rock n roll.

Local Celebrity Chef Ryan Scott will be joining the roadshow on December 16th. In late 2007 Scott was cast as one of 16 contestants on Bravo television's national, top-rated reality cooking show, "Top Chef." Currently, Scott is focused on his catering company Ryan Scott 2go as a Private Chef.

The Guy Fieri Road Show is a two hour food-a-palooza, which pairs a high energy rock concert with Guy's culinary krew. "We've been test-driving this concept on a smaller scale and the adrenaline of the crowd is through the roof," explains Guy. "Putting on a show for my fans that marries food and rock-n-roll with blow-your-mind entertainment is a dream come true."

Australian-based flair bartender Hayden "Woody" Wood, an effervescent entertainer and educator on all things liquid, will serve as the opening act. Ryan Scott will be featured as the local celebrated chef, and then Guy will take center stage with an unscripted and wildly entertaining performance, complete with interactive cooking stations, demos, behind the scenes stories from the road and more.

Tickets available online at and at all Ticketmaster outlets including select Macy's. To charge tickets by phone, call (800) 745-3000. All dates, acts and ticket prices subject to change without notice. A service charge is added to each ticket price.

For more information, visit

About Guy Fieri:

In 2006, Guy Fieri premiered his first show, Guy's Big Bite on Food Network. Today, this "Culinary Rock Star" hosts three popular shows and can barely walk down the street without being recognized. In Guy's Big Bite, he teaches viewers how to make fun, fearless food with bold flavors.

The tables turn in Ultimate Recipe Showdown, where Guy steps out from behind the kitchen counter and hosts this competition between home cooks. His culinary adventures continue as he travels across America to find the most unique Diners, Drive-Ins and Dives.

This likeable laid back California "guy" with his trademark bleached blond spiky hair began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father named "The Awesome Pretzel."

Through selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France. While there, he gained a true appreciation not only for international cuisine, but the culture and lifestyle associated with it.

Guy attended University of Nevada Las Vegas, where he graduated with a bachelor's degree in Hospitality Management. He began his career with Stouffers, managing their flagship restaurant in Long Beach, CA. After three years, Guy became District Manager of Louise's Trattoria, where he oversaw six restaurants and was in charge of recruiting and training for the growing chain.

In 1996, Guy and his business partner, Steve Gruber embarked on a Sonoma County, CA- based Italian restaurant, Johnny Garlic's. They opened their first location in Santa Rosa in the fall of 1996, a second outpost in Windsor in 1999 and a third just opened in Roseville, CA.

With the success of their first restaurant concept, they developed Tex Wasabi's , a Southern BBQ and California Sushi restaurant in 2003 in Santa Rosa, CA. They opened a second location in Sacramento in 2007. In addition to their thriving restaurants, customers can buy fun products from t-shirts, squeeze bottles and aprons to hats and more.

In October 2008, Guy released his first book based on his widely popular show, Diners, Drive-ins, and Dives: An All-American Road Trip…with Recipes! (William Morrow), which offers recipes and memorable stories from establishments he has visited around the country. In its first week, it landed on The New York Times Best Sellers List.

A follow up book, More Diners, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America's Finest and Funkiest (William Morrow), will hit stores in November 2009. That same month, Guy will take American food culture to new heights by combining the worlds of food and rock n roll. "The Guy Fieri Roadshow," produced by his company, Knuckle Sandwich, will hit 21 cities in 30 days and play in venues that seat 2,000-5,000 fans.

Guy, the season two winner of Next Food Network Star, has also been a three-term President of the Restaurant Association of the Redwood Empire, serves on the Board of Directors for the Educational Foundation of the California Restaurant Association and was honored as Grand Marshall for NASCAR in Sonoma, CA in 2008.

Guy believes in using his celebrity to help others, and in the fall of 2007, the Navy flew him to the Persian Gulf to entertain and cook for the troops.

Guy lives in Northern California with his wife, Lori and two boys - Hunter and Ryder. When he isn't on the road or in-studio, he loves to spend time taking road trips with his family, cooking and restoring his classic race cars, dirt bikes, and riding his lifted monster golf cart.

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