Vegetarian Cantonese Chow Mein

admin February 27, 2013 5
Vegetarian Cantonese Chow Mein

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noodles

Egg Noodles!

I recently come across the proper noodle-frying technique and an awesome sauce to go along with it. Check out my recipe:

Ingredients & Portions:

  • 8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1/4 teaspoon white pepper (I used black pepper)
  • chicken broth
  • 1/2 cup plus 2 tablespoons peanut or vegetable oil
  • 1 teaspoon finely chopped peeled fresh ginger
  • 1 teaspoon finely chopped garlic
  • 3 scallions, cut into 2 1/2-inch pieces (1 cup)
  • 5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
  • 6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets

I used regular mushrooms and bok choy for the vegetables. You can use any vegetables you want!

mushrooms

Regular mushrooms will do the trick!

bok choy

My favorite Eastern vegetable: Bok Choy!

Portions: This recipe yields around 4 portions if served as the only dish.

Cook Time & Directions:

Prep The Sauce

 

sauce

 

Stir together the soy sauce, rice wine, oyster sauce, and cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.

Frying the Noodles

Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

rising

Rising till cool!

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking.
Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more.
makingnoodles

It becomes like a giant noodle patty!

crispy noodles

Careful don’t burn them!

Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
Sauce
Add 1 tablespoon oil to wok over high heat.
When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds.
Add mushrooms and stir-fry until softened, about 3 minutes.
Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender).
Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
Return mixture just to a boil, then pour over noodle cake.

Bon Apetit!

5 Comments »

  1. Lus January 14, 2011 at 10:37 am -

    I’m very happy about figuring out how to do the noodles…it was escaping us for a while…or a few recipes I should say…

  2. jerome March 26, 2011 at 12:16 pm -

    This recipe was great, however don’t put your meat (after its seared) back in the mix until you’re ready to serve this dish otherwise it will cook even more and most likely be even more tough!

  3. Corrina October 22, 2012 at 4:49 pm -

    I would not consider this dish vegetarian , as I am a vegetarian and would not consider oyster sauce as a veggie..

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