How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
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SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
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TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
Garlic Dipping Sauce Noodles (蒜蘸面)
Dipping sauce noodles! These are a classic from the Chinese Northwest, and today we'll be whipping them up together with a chili garlic dipping sauce.
0:00 - What are dipping sauce noodles?
0:39 - Preparing the Sauce
2:52 - Making the Noodle Sheets
5:01 - Boiling and Serving
5:36 - Why dip instead of mix?
FOR THE CHILI GARLIC DIPPING SAUCE
Sourcing notes:
Much of this is Western supermarket friendly, minus the chili powder and the vinegar.
Kashmiri Chilli Powder, ideally:
Though Gochugaru would also work:
For the vinegar, we used a Shanxi Mature vinegar like this:
Though Zhenjiang (i.e. Chinkiang) vinegar would also work great. Ditto with a Sichuan black vinegar:
Ingredients:
* Garlic, one head, ~60g worth of cloves
* Salt, 1/2 tsp
* Five spice powder (五香粉), 1/2 tsp
* Kashmiri Chilli Powder -or- Korean Chili Powder -or- Northwest style chili powder (秦椒), 2 tbsp
* Oil, 1/2 cup (we used Sichuan caiziyou - virgin rapeseed oil - though peanut would also work great... or really, anything tasty)
* Aromatics to fry in the oil: onion, ~1/4 medium, finely sliced; ginger, ~1 inch, smashed
* To season the dip: soy sauce (生抽), 1.5 tbsp; dark Chinese vinegar (陈醋/镇江醋), 1.5 tbsp; sugar, 1/4 tsp; MSG (味精), 1/8 tsp
Process:
Pound the garlic in a mortar together with the salt. Do not make it overly pasty. In a bowl, combine with the five spice powder and the chili powder.
Over a medium flame, fry the onion and the ginger in the oil until the onions turn golden brown. Remove the onion and ginger. Over a high flame, heat up the oil until it begins to smoke, ~190C. Pour into the bowl with the garlic and spices. Give a quick mix, and cover to let it steep, ~10 minutes.
Add the rest of the seasoning for the dip and reserve.
FOR THE MIANPIAN NOODLE SHEETS
Makes 2-4 servings (two hungry people, or up to four in the context of a larger meal).
* AP Flour (中筋面粉), 400g
* Salt, 1 tsp
* Water, 184g
Process:
Mix the flour and the salt, then slowly drizzle in the water bit by bit, mixing it with a chopstick. Press it all together, knead for ~1 minute. Cover and rest for ~20 minutes.
Knead for 10-15 minutes until smooth (or alternatively, use a stand mixer with the dough hook attachment – speed 3 – for ten minutes). Cover and rest for ~20-30 minutes.
To make the noodles, first divide the dough into four pieces for easier handling. Roll out the dough into a 1mm thick sheet as we showed at 4:04. To make mianpian noodle sheets, roll up the dough again, slice on the top of the rolling pin, then cut into ~3cm wide sheets. Alternatively, if you want something longer, simply slice your whole sheet into ~3cm wide noodles. Thoroughly flour the noodles as you work.
Add the noodles to a big pot of boiling water. Allow the water to get back up to a boil, then boil for one minute. Add your vegetable of choice. Taste to ensure your noodles are done – they should be floating. Transfer over to a basin of water – hot in the winter, cool in the summer.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
These 15 Minute Chili Garlic Noodles Will Change Your LIFE!
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