Cantonese Chow Mein
Cantonese crispy pan-fried noodles, browned into a crackling disc, topped with a glossy stir-fried meat and vegetable sauce just before serving.
Meat
⚠ Contains: Gluten, Soy, Shellfish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g fresh egg noodles
- 200g chicken or beef, thinly sliced
- 2 cups bean sprouts
- 1 cup Chinese chives or scallions, cut into lengths
- 1 carrot, julienned
- 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar
- 1 tsp cornstarch, mixed with 2 tbsp water (slurry)
- 1/2 cup chicken stock
- 3 tbsp oil
Steps
- Soak the fresh noodles briefly in hot water until loosened, about 1 minute, then drain and dry well.
- Heat oil in a wide pan, spread the noodles in a thin, even layer, and pan-fry undisturbed until golden and crisp on the bottom, a few minutes; flip and crisp the other side, then slide onto a plate.
- In the same pan, stir-fry the meat until just cooked through; set aside.
- Stir-fry carrot briefly, then return the meat to the pan along with bean sprouts and chives.
- Whisk oyster sauce, soy sauce, sugar, and stock together, pour into the pan, and bring to a simmer.
- Stir in the cornstarch slurry to thicken slightly.
- Pour the sauce, meat, and vegetables over the crispy noodles just before serving, so the noodles stay crisp at the edges.