Fresh Noodle Chow Mein
Oodles of noodles...yes please. Is there a difference between Chop Suey and Chow Mein? Well I am glad you asked!
Chow Mein in fact is not truly authentic, in that it is an Anglicised version of the very Chinese "ch'ao mien" or stir fried noodles in the which you make the sauce and then add the cooked noodles and heat together.
Chop Suey is also stir fried noodles, but with the sauce added on top. So same, same, but different. I am sure my Chinese ancestors are turning over in their graves with that very simplistic explanation, but there you go. (Yes, I do have Chinese ancestors, who would have thought?)
We are now obsessed with the fresh egg noodles and they will be appearing elsewhere throughout the site. Get onto it my lovelies!
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- 1 Batch Egg Noodles Recipe
- 6 Tablespoons oyster sauce
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Sesame oil
- 100 Grams liquid chicken stock
- 1 Tablespoon Raw Caster Sugar BUY
The Chow Mein
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 1 Kilo mince. we used a mix of pork and beef
- 2 Brown Onion peeled and diced
- 4 Garlic Cloves diced
- 1/2 of a large cabbage, sliced thinly
- 2 carrots, julienned
- 4 spring onions, sliced
- Chilli Jam to serve Recipe
Make egg noodles as per recipe. When ready to finish the Chow Mein, you will need to cook the noodles in a large amount of boiling, well salted water for no more than 1 minute. Cook in batches. They can then be added to the rest of the dish and tossed through.
To make sauce, in a bowl stir together all ingredients. Set aside.
Heat a wok over high heat. Add a drizzle of EVOO.
In batches, fry the mince, onion, garlic, cabbage and carrot.
Toss together in a large bowl. Then return to the wok with the cooked egg noodles and sauce. Combine and heat through.
Serve immediately with spring onions and chilli jam.
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