This is a notable Cantonese noodle dish where the noodles are fried to a crispy golden brown before a savory sauce is poured over them. The end result is a plate of crispy noodles coated with a light sauce and topped with tasty ingredients such as bok choy, meat, and shrimp. Every bite has an inviting crunch, and then the noodles slowly soften in your mouth. I simply love the texture of this noodle dish. In Chinese restaurants, the noodles are basically deep-fried, but at home, you can just shallow fry them with a pan. Make sure to drain the excess oil off the noodles with paper towels so that the bottom part of the noodles isn’t drenched in oil.
Serves 2 as a main dish
- Water, for boiling
- 8 oz (250 g) steamed chow mein
- 2 oz (50 g) beef, cut into pieces
- 2 oz (50 g) chicken meat, cut into pieces
- 4 tablespoons oil
- 2 cloves garlic, minced
- 6 shelled and deveined medium-sized raw shrimp
- 2 oz (50) baby bok choy
- 1/2 small carrot, sliced into pieces
- Handful of yellow chives, cut into 2 in (5 cm) lengths
- Pickled green Chilies, to serve
- 1 teaspoon soy sauce
- 1/2 teaspoon rice wine or sherry
- 1 teaspoon starch
- 1 cup (250 ml) homemade Chicken Stock or store-bought chicken broth
- 1 cup (250 ml) water
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 tablespoon fish sauce
- 3 dashes white pepper
- 11/2 tablespoons cornstarch
- 1/4 teaspoon salt or to taste
- Bring the water to a boil and blanch the steamed chow mein for 10 seconds or per the packaging instruction. Remove the steamed chow mein, drain and air dry for 15 minutes.
- Marinate the beef and chicken with all the ingredients in the Marinade, for 15 minutes.
- Mix all the ingredients for the Sauce in a small bowl. Set aside.
- Heat 2 tablespoons of the oil in a wok or skillet over high heat. Lay the chow mein on an even layer on the wok or skillet. Lower the heat to medium and shallow-fry until crispy, about 2–3 minutes. Flip the chow mein over, add another 1 tablespoon of the oil, and fry until crispy, for another 2–3 minutes. Transfer the chow mein to a dish lined with paper towels to drain the excess oil. Transfer the drained chow mein to a deep serving plate.
- Heat the remaining oil in a wok or skillet over high heat. Add in the minced garlic and stir-fry to a light brown and then pour in the Sauce.
- Add the shrimp, beef, chicken, baby bok choy, carrot, and yellow chives and bring the Sauce to a boil. Pour the Sauce on top of the chow mein. Serve hot with Pickled Green Chilies.
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