CHOW MEIN (HONG KONG STYLE)
This is my favorite way to eat chow mein. I prefer to always have that crispy layer of noodles at the bottom--but watch out, or else I'll eat all the crispy bits before anyone else gets a chance! You can add other veggies, or different meats, depending on what you prefer. From AlohaWorld.
Provided by Pikake21
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate selected meat(s) with 1 tsp of corn starch, ½ tsp of sherry, ½ tsp of soy sauce, garlic, and a pinch of baking soda.
- Set aside for 15 minutes or longer.
- Heat wok or large pot with ¾ - 1 cup corn or vegetable oil until smoking.
- Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.
- Sear meat(s) and set aside with noodles for later.
- Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.
- Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.
- Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).
- Flavor with sesame oil and garnish with cilantro for presentation.
- Noodles are available as packaged fresh thin "steamed" egg noodles in Asian markets not to be confused with the thin "egg noodle balls" for won ton soups.
- The latter tends to get gooey and starchy when using "lower heat temperatured" home stoves.
Nutrition Facts : Calories 987.6, Fat 84.9, SaturatedFat 22.8, Cholesterol 77.3, Sodium 990.5, Carbohydrate 42.5, Fiber 5.5, Sugar 10, Protein 16.4
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