I made a bushel of Crispy Noodle Chow Mein and a dish of Szechwan Spicy Long Beans (see recipe elsewhere in blog). They were a hit. As is the norm in my house when I make chow mein I need to make an amount that is embarrassing to place on the table. In fact I need to wear a support to lift the tray and carry it that far. It has been that way for years. The plate size that is, not the support.
The older kids can eat this concoction until they begin to speak Mandarin and the younger ones are no slouches either when it comes to scarfing down a ton of noodles at a sitting. Shocking really. Embarrassing too, but we do it none the less and don't care who is there when we do it either. They are enjoyed that much...
Chow mein can be made a million different ways with just as many different ingredients. The common denominator is the noodles. Traditionally a wheat noodle, but rice noodles or buckwheat noodles can be used as well. No noodle rules really, use whatever you prefer I suppose. In my version I use fresh wheat noodles as opposed to those horrid dry ones some people foist on the unsuspecting or unknowing as chow mein noodles. Fresh is best and they are now available almost anywhere in the produce section of most supermarkets. Please, oh please, do not use those fat dry crunchy noodles. EVER!!!!!! They have no place in the pantry outside of the dry dog food container.
3/4 lb boneless skinless chicken thigh or breast (sliced into bite size pieces)
4 ounces Chinese sausage, sliced diagonally
2 Tbsp dark soy sauce
1 tsp sesame oil
1/2 tsp ground pepper
1 tsp tapioca or corn starch
Mix all ingredients together and set aside.
1 lb fresh chow mein noodles
Place noodles into rapidly boiling water for 30 seconds. Remove and drain well, sprinkle with a little sesame oil and toss to coat well to prevent sticking, set aside.
4 Tbsp cooking oil
Vegetables and other stuff:
3 cloves garlic crushed or use a garlic press like I do
2 cups slice broccoli or other vegetable of your choice (bok choi is a good choice!)
2 carrots sliced thin (diagonally)
1 cup baby corn, cut into bite size pieces
3 green onions sliced thin diagonally
1 cup sliced fresh mushrooms
3 dried shitake mushrooms (set in hot water for 1 hour before slicing thin)
1/2 lb raw shrimp, cleaned and deveined
Sauce:
1 cup chicken stock
1 Tbsp oyster flavoured sauce
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp chili flakes
1 Tbsp tapioca or corn starch
Mix all ingredients together for the sauce and set aside. (note you can double the sauce if you like lots of sauce on the noodles).
In a very hot pan or wok over high heat, add 2 Tbsp oil. Immediately add the meat mixture and stir-fry until cooked, about 3 minutes. Add sausage, stir fry for 2 more minutes. Remove and set aside.
Wipe wok clean and place on high heat again.
To hot wok, add 1 tablespoon oil then add parboiled noodles. Spread out over bottom of wok to allow noodles to brown on one side. Once lightly browned toss and cook opposite side. Once browned on two sides use spoon to stir fry noodles until dry and lightly brown throughout. Turn cooked and brown noodles onto serving platter. Place in warm oven to keep warm.
Place wok back on to high heat, once wok is hot add 1 Tbsp oil then add vegetables. Stir fry over high heat until nearly cooked, 2-3 minutes then add sauce mixture. Once sauce has thickened and coated all the vegetables and shrimp, add the cooked chicken and toss to coat well and heat up. Once everything is well mingled pour over cooked noodles and serve immediately.
It reads more complicated than it really is to make. Kind of like most guys, we look more complicated than we really are. Give it a try, or give your guy a try or gal if your so inclined, depending on your orientation, either way, you will enjoy it. Really...
Snowy Palms Resort
Snowy Palms Resort