Chow Mein: Quick, easy and oh, so tasty

Quick and easy Chow Mein noodles stir-fried with chicken, shrimp and vegetables is an authentic Chinese recipe.

What goes into a typical dish of Chow Mein

Protein: You can use pork, chicken, beef, shrimp and other seafood such as squid, scallop. You can also use a combination of proteins.

Vegetables: Bean sprouts, napa cabbage, cabbage, carrots and scallions. You want to have at least a couple of vegetables in the recipe.

Sauce: A combination of oyster sauce, soy sauce, dark soy sauce and sugar.

Best noodles to use

There are all kinds of fresh and dry noodles available in the market. For the best and most authentic homemade Chow Mein, you want to use fresh egg noodles.

In Asian or Chinese grocery stores, you can find egg noodles in a clear plastic bags. They are available in the noodles section of the stores.

If you use dry egg noodles, just make sure you follow the package instructions to boil the noodles first.

Ingredients

• 230g steamed chow mein or fresh chow mein noodles

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1/2 teaspoon sugar

• 1/2 teaspoon dark soy sauce

• 2 tablespoons water

• 2 tablespoons oil

• 3 cloves garlic, finely minced

• 60g chicken, cut into thin strips

• 6 shrimp, shelled and deveined

• 1/2 cup shredded cabbage

• 1/4 cup shredded carrot

• 2 stalks scallions, cut into 5cm strips

Method

• Soak the steamed chow mein in cold water for about five minutes. Rinse a few times until the water turns clear and the chow mein is soft.

• Drain the excess water and set aside. (Don’t over-soak chow mein or the noodles will get limp and soggy.)

• In a small mixing bowl, mix soy sauce, oyster sauce, sugar, dark soy sauce and water together. Set aside.

• Heat up a skillet or wok with the oil.

• Add in garlic and stir-fry until light brown or aromatic.

• Add the chicken and shrimp and stir fry until half-cooked.

• Add shredded cabbage and carrot into wok and do a few quick stirs.

• Add noodles and soy sauce mixture.

• Continue to stir fry until the noodles are well combined with the soy sauce mixture and completely cooked through.

• Add the chopped scallions, do a few final stirs, dish out and serve piping hot.

This article first appeared in rasamalaysia.com

Low Bee Yinn is a food blogger and cookbook author.