Crispy Chow Mein Noodles
Day two of our noodle week and let’s make something crispy today, something vibrant, a dish with lots of character, the Chow Mein Crispy Noodles.
Chow Mein means stir-fried noodles in Chinese where “chow” means fried and “mein” means noodles. There are two main types of this dish, first one is the Steamed Chow Mein Noodles and the other one is the Chow Mein Crispy Noodles (Hong Kong Style). If you haven’t noticed this is one of the most popular Chinese dishes, so popular it can be found in almost all corners of the globe, it even evolved on some locations and localized version were created using unique local ingredients. Some of the popular localized versions are the Mee Goreng of Malaysia, Singapore, and Indonesia (this is a hot and spicy version of Chow Mein), Pancit Canton of the Philippines (the noodles are similar to the crispy one but cooked like the steamed version) and there different Chow Mein variations you find in America and Canada.
For this post we will making the Chow Mein Crispy Noodles and unlike how usual noodles are prepared chow mien noodles deep fried making it crispy and stick together. The vegetables and meat are cooked separately and it accompanied with a very starchy sauce that is poured over the crispy noodled prior to serving. Both are amazing dish on its own and have their own special qualities every palate looks for. In my opinion it’s hard to choose between two variants that is why sometimes we order the crispy version sometimes the normal one. How about you which version do you prefer?
- 400 g boneless chicken thighs, thinly sliced
- 2 tbsp Chinese cooking wine
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp salt
- 2 bunches bok choy, cut in half
- 1 large carrot, sliced
- 8 pcs baby corn, cut in half
- 4 pcs dried shiitake mushrooms
- 10 pcs white button mushrooms, sliced
- 1 white onion, sliced
- 1½ cup chicken stock
- ½ cup boiling water
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 2 tsp sugar
- 2 tbsp cornstarch
- 4 cloves garlic
- fish sauce
- white pepper
- 250 g fresh Chow Mein noodles
- In a bowl mix together Chinese cooking wine, soy sauce, cornstarch and salt. Add chicken slices and let it marinate for 15 minutes.
- Place shiitake mushrooms in mug then pour the boiling water, cover then set it aside until mushroom are rehydrated. Once rehydrated thinly slice mushrooms and reserve the liquid.
- In a wok add a good amount of oil to deep fry egg noodles. Bring to medium heat then deep fry noodles until crispy on both sides. Remove from wok then place on a paper towel lined plate to remove excess grease.
- Remove the oil from the wok leaving enough to stir fry the chicken. Place on high heat and once it’s near the smoking point stir fry chicken until cooked, this might take around 2-3 minutes. Set chicken aside.
- In a bowl combine chicken stock, liquid from rehydrated mushrooms, oyster sauce, sugar and cornstarch. Set this aside.
- Add more oil to the wok if needed then sauté garlic and onion.
- Add the shiitake and button mushrooms and stir fry for a minute.
- Add the carrots and baby corn and stir fry for a minute.
- Pour the chicken stock mixture then bring it to a boil, once it starts to get thick add the bok choy on top then the chicken then cover wok. Cook for 2 minutes in high heat.
- Add the sesame oil then season with fish sauce and white pepper. Turn heat off.
- Place noodles in a serving platter then top it with the stir fried vegetables with its sauce.