Lately, I have grown very fond of seafood chow mein, Hong Kong style. The noodles on this dish are pan-fried as opposed to the more common version of stir-fried. To start the weekend off, I made my own version using a recipe from Taste Hong Kong. It was good for the first attempt. However, I got lazy and used a regular pan instead of my “magic” wok. This resulted in a lack of wok hay aroma. I also used less cornstarch which made the sauce watery. The noodles on the other hand, came out very good. I got the refrigerated chow mein noodles from Can Tho, my favorite neighborhood Asian store. If you’d rather enjoy it in a restaurant, Chinatown and Wong’s King make some of the best in town.