Preparation time: 45 minutes
Serves: One (add multiplier for more serves)
Ingredients
- 200g fresh egg noodles (Chow Mein)
- 150g meat of choice - chicken fillets, pork, seafood - peeled prawns, squid, fish cake, etc
- 100g Green leafy vegetables of choice - Choy Sum or Chinese Cabbage
- 2 red shallots (small onions) - sliced
- 2 cloves of garlic - minced
- 1.5 to 2 table spoon of corn starch (or potato starch)
- 1 egg
- 1 tablespoon of Soy sauce
- 1 tablespoon of Chinese wine
- 150 ml of water
- Salt to taste
- Oil for frying
Directions
Part A: Preparing the noodles
- Cook noodles in boiling water for 5 minutes
- Strain till completely dry and leave to stand for 2 minutes
- Deep fry noodles in hot oil till golden in small batches (use enough oil to partially immerse the noodles - amount of oil used is dependent on the size of your frypan or wok)
- Strain the noodles and place on top of paper towels to remove any residual oil
Part B: Preparing the egg sauce
- Fry the shallots and garlic till golden in a big wok
- Add meat (not seafood) and fry till cooked
- Add water and bring to a boil (you can also use chicken stock)
- Add corn starch (pre-mixed in a bit of water, and well stirred just before use) and stir well
- Add soy sauce, salt and wine to taste. Make the sauce slightly salty to cater for the seafood, vegetable and egg yet to be added, and also there's no salt in the noodles.
- Add seafood and stir till half cooked
- Add vegetables and stir for 30 seconds
- Add eggs (first crack the egg in a bowl and stir to break up the yolk) to the wok and stir gentle for 10 seconds then turn off the heat
- Cover the wok for 1 minute before serving
- Assemble the noodles on individual plates
- Pour the sauce on top of the noodles and serve immediately
Looks really good! I've been making lots of Asian style recipes at home and was surprised to find how easy and tasty it is! Just like getting it from my favorite restaurant! I love that this has simple ingredients! Great post!
ReplyDeleteHi Lillian,
ReplyDeleteThanks for your kind words. I'm glad that you are finding Asian style meals easy to make and tasty too. Yes, you can make many of your favorites at home. Don't be afraid to experiment and have fun in the kitchen.
Cheers,
Jeff
So, I made this over the weekend! The taste was perfect, couldn't fault it. However, I ended up with too dry a sauce, despite adding more water, I think I used too much cornflour paste. What I did was add the noodles to the sauce to coat them, which of course defeated the purpose of crispy noodles as they softened once they absorbed the moisture! You didn't specify how much oil to use to fry the noodles, lots or just a little? Regardless Jeff, my husband and I loved it and I reckon that I'll be making it again! Thanks! xx
ReplyDeleteHi Lin,
DeleteI'm really happy that you gave this recipe a go. Yes, there's a reason for not specifying the amount of oil to be used for frying the noodles. Since we are deep frying the noodles, the amount of oil depends on the size of your frypan or wok. As a rule of thumb, you will need enough oil to mostly immerse the noodles. No need to immerse the noodles completely as it takes too much oil. It may also depend on the amount of noodles you are frying at a time.
I recommend you use a small frypan or wok, and doing a small batch of noodles at a time, you won't need to use too much oil. By the way, you may also re-use some of the oil for preparing the sauce too.
The final step is to pour the sauce over the pre-assembled noodles and serve immediately. Adding the noodles to the sauce tends to soften the noodles too much. Thanks very much for your feedback, Lin. I'll make some adjustment to the recipe so that others will benefit from your experience with it.
Cheers,
Jeff