CRISPY CHOW MEIN RECIPE RECIPES

Steps:

• Combine the chicken, 1 tablespoon of rice wine and 1 teaspoon of soy sauce in a medium bowl. Marinate at room temperature while you assemble the rest of the ingredients.
• In a separate bowl, combine the remaining 1/4 cup of soy sauce, the remaining 3 tablespoons of rice wine, the stock, rice vinegar, sesame oil, oyster sauce, sugar, red chili sauce, and cornstarch. Set aside.
• Bring 3 quarts of water to a boil in an large pot. Add the noodles and cook according to the package directions. Drain the noodles and rinse them under cold water to stop the cooking. Lay the noodles out on paper towels to dry.
• Heat the oil in a wok or large frying pan to 360ºF and add the noodles.
• They will cling together forming a pancake of sorts. Fry this on one side for about 5 minutes, or until the bottom is crisp, then flip the noodle pancake with a spatula and fry the other side for 3 minutes. Drain the noodle pancake on paper towels, cover with aluminum foil, and keep in a warm place.
• Drain all but 2 tablespoons of the oil from the wok and add the chicken. Stir-fry until it is almost cooked, about 2 minutes. Remove the chicken from the pan and add the garlic and ginger. Cook for 30 seconds, then add the onion, bok choy, broccoli, cabbage, snow peas, and carrot. Stir-fry the vegetables for 4 minutes or until the color brightens. Return the chicken to the pan, and stir in the sauce. Cover and cook 3 minutes or until the vegetables are tender and the sauce thickens.
• Place the noodle cake on a large serving dish and top with the chicken and vegetables. Serve hot.
• Variation: You may substitute beef, pork, tofu, or shrimp for the chicken in this recipe.

Steps:

• Cut the Flank Steak (0.5 pound) against the grain into thin slices and put it in a bowl.
• Add the Sesame Oil (1 teaspoon), Soy Sauce (1 tablespoon), Shaoxing Cooking Wine (1/2 tablespoon), and Water (1 tablespoon) into the bowl with the beef and mix well. Set aside to marinate for 15 minutes in room temperature.
• Slice the Green Bell Pepper (1/2) and Yellow Onion (1/2) into strips and set aside.
• In a sieve or strainer run hot water through the Chow Mein Noodles (1/2) for a few seconds.
• In a bowl, combine 1/4 cup Water (1/4 cup) and Corn Starch (1 1/2 tablespoon) and mix until the corn starch has dissolved well with no clumps.
• Add in the Oyster Sauce (3 tablespoon) and mix until the sauce is smooth, then add in the Maple Syrup (1 1/2 teaspoon) and the rest of the Water (3/4 cup) and mix well. Set aside.
• In a wok or frying pan, set the heat to medium to medium-high heat, (adjust this according to your stove and the thickness of your pan. Add Oil (4 tablespoon) to the pan and wait for the oil to become really hot.
• Add in the noodles and let it ‘pan fry’ untouched for 1 minute. After that, flip once every minute for around 5-8 minutes. Our goal is to get the noodles dried and crispy. If you are noticing that the noodles are burning, lower the heat a bit. A little burnt is okay.
• Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate.
• Set the stove to medium, to medium-high heat again and add a tablespoon of Oil (1 tablespoon).
• When the oil is hot, add in the slices of Fresh Ginger (2 slice) and roast it until it is brown.
• Add in the beef and fry it for 2-3 minutes until the beef is cooked. It’s okay to have the beef medium rare for this dish.
• Add in the onions and green peppers and toss it with the beef for about 2-3 minutes. We don’t want to overcook the veggies.
• Give the sauce a quick stir (corn starch likes to settle at the bottom), then push aside the veggies and beef in the pan and pour in the sauce.
• Once the sauce gets enough heat, it will start to thicken, keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker colour, translucent and thick.
• Toss the meat and veggies in the sauce to coat everything and cook it for about 1 minute.
• Pour everything over the plate of noodles. Enjoy with some Spicy Chili Crisp (to taste)!