Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

When you order chow mein in the United States, your meal is likely to look different depending on your location: In the Northeast, it might be a plate full of gravy-laden stir-fried vegetables crowned with crispy noodles, whereas on the West Coast, the strands are thick and chewy. More traditional Cantonese restaurants will serve up deep-fried noodles, but in New York City, those noodles might be softer and thinner. Some versions use soy sauce liberally, while others abstain entirely. This Hong Kong-style chow mein is from the chef Lucas Sin, who researches regional Chinese cuisine and how it has morphed across the globe. This recipe, from his menu at Nice Day, a Chinese American takeout place in New York, is stained with soy sauce and has a robust vegetable-to-noodle ratio. It’s bouncy, it has bite and it’s delicious hot off the wok (or even cold from the fridge). —Alexa Weibel

1 1/2 hours, plus chilling dough and cooling filling

Tejal Rao, King Arthur Flour

20 minutes, plus at least 3 hours’ marinating

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