Vegetable chow mein, with pan fried noodles
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
My friend Lillian made her mother’s famous homemade chow mein, with a delicately charred flavour of pan-fried noodles with a few fresh vegetables. It’s easy, she said. I never forgot it. -Mari
Here, we did our best to re-create this lovely dish. It’s delicious!
Ingredients
1 (6-ounce) package fresh Chow Mein noodles, (or other fresh thick Asian noodle)
1/3 cup neutral oil (any light vegetable oil)
1 cup red onion, chopped
5 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 cups cremini mushrooms, quartered
1/3 cup hoisin sauce
2 tablespoons oyster sauce
1 teaspoon sugar
¼ cup fresh bean sprouts
2 shallots, thinly sliced, patted dry, deep-fried 5 seconds
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Preparation
Bring medium saucepan of water to boil. Add noodles and cook 3 to 5 minutes. Drain and rinse under cold water. Toss with 1 tablespoon oil; set aside.
Heat remaining oil in wok over medium-high heat, add noodles and arrange to form a large slightly flattened cake. Let noodles fry for about 10 minutes until bottom side is browned and crisp; turn over and fry other side for 5 minutes. Remove to large serving platter.
In same wok over medium-high heat; add onion and cook 3 to 4 minutes, or until soft. Add garlic and ginger and cook 1 to 2 minutes. Add mushrooms and cook 3 to 5 minutes. Add hoisin, oyster, and sugar; cook 2 minutes. Pour over noodles and top with bean sprouts and fried shallots. Serves 4.
