Chow Mein (Fried egg noodle) is a Chinese classic. I remember I had my first summer job in a BC Northern “Ghost town” called Barkerville just because I knew how to make this noodle dish. It is a different type of noodle than the crispy egg noodle we order in a Chinese restaurant. It is not meant to be eaten crispy when served. The mix vegetables make the noodle juicy and tasty. Most importantly it could be cooked ahead of time before a family gathering so you can entertain the guests when they arrive.
- Make sure you buy the noodle with the “Steam” on the label.
- Add bean sprout in the last stage of cooking.
- You can use chicken, or beef. Just cook it before the vegetables and mix it in later.
Steam noodle 1 package
BBQ pork 1 piece (julienne)
Bean sprout 2 cups
Flowering chives 1 bunch
Red pepper x1 (julienne)
Sweet onion 1/2 (julienne)
Green onion 3 pieces (julienne)
Oyster sauce 2 tablespoons
Soy sauce 2 tablespoons
Fish sauce 1 tablespoon
Egg 2x (cook in a small pan and julienne)
Sesame seed 2 teaspoons
Blanch noodle in a big pot of boiling water for one minute. Drain well and set aside. Stir fry the onion, chives, and red pepper till soften. Add bean sprout at the end and mix well, set aside.
Heat up the wok and add four tablespoons of oil. Place noodle in the wok and mix well quickly till the oil is coating the noodle, control the heat and don’t let it burns. Add oyster sauce, fish sauce and soy sauce to the noodle, mix well. Add BBQ pork and return the vegetables to the noodle. Make sure everything is mix thoroughly and you can smell the aroma coming out from the noodle. Turn off the heat, add green onion and shredded egg to the noodle before serving. Garnish with sesame seed on top of the noodle.