Chinese Chow Mein Recipe
Ingredients
| Chinese noodles | 125 Gram | |
| Sesame oil | 2 Teaspoon | |
| Groundnut oil | 3 Tablespoon | |
| Onions spring | 4 , sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| Carrots | 2 | |
| Cucumber | 37.5 Gram | |
| Green beans | 125 Gram, halved | |
| Button mushrooms | 125 Gram, quartered | |
| Bean sprouts | 125 Gram, sprouted | |
| Chicken stock | 300 Milliliter | |
| Dark soy sauce | 2 Tablespoon | |
| Cornflour | 1 Tablespoon | |
| Eggs | 2 , beaten | |
| Salt, pepper and sugar | ||
Directions
1. Cook the noodles according to packet instructions, drain and toss in the sesame oil. Set aside.
2. Heat 2 tablespoons of the groundnut oil in a wok, add the spring onions, garlic, carrots, cucumber and beans and stir-fry for 2 minutes. Add the mushrooms and bean sprouts and stir-fry for 1 minute.
3. Add the stock, salt, pepper and a pinch of sugar, then cover and simmer for 2 minutes.
4. Blend the soy sauce and cornflour with a little water, stir into the vegetables and bring to a good simmer. Toss in the noodles and transfer to a warmed serving dish.
5. Heat the remaining oil in a small frying pan and make a flat soft omelette with the eggs, lightly scrambling it. Stir into the chow mein and serve immediately.
2. Heat 2 tablespoons of the groundnut oil in a wok, add the spring onions, garlic, carrots, cucumber and beans and stir-fry for 2 minutes. Add the mushrooms and bean sprouts and stir-fry for 1 minute.
3. Add the stock, salt, pepper and a pinch of sugar, then cover and simmer for 2 minutes.
4. Blend the soy sauce and cornflour with a little water, stir into the vegetables and bring to a good simmer. Toss in the noodles and transfer to a warmed serving dish.
5. Heat the remaining oil in a small frying pan and make a flat soft omelette with the eggs, lightly scrambling it. Stir into the chow mein and serve immediately.
Chef
