crispy chow mein

Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!!  Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!

Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!)

oyster sauce

Chinese cooking wine

1.5 tbsp soy sauce (, light or all purpose (not dark soy))

tsp sesame oil

tsp sugar

White pepper (, one dash)

tbsps cornflour / corn starch

200 g / 8 oz fresh chow mein noodles ((Note 2))

water (, separated)

tbsp peanut oil ((or vegetable

chicken

peanut oil (, if needed (or vegetable

garlic (, finely chopped)

onion (, sliced)

carrot * (, small, halved lengthwise then sliced on diagonal)

bok choy

cabbage

(125 milliliters) water

Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.

Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.

Mix cornflour into Sauce until lump free.

Sauce &amp; Chicken Marinade

Turn oven onto low (to keep noodles warm while you cook the topping).

Divide noodles into 2 then shape into 20cm/8&quot; rounds. Keep them tangled - this holds them together while cooking.

Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.

Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).

Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.

Repeat with remaining noodle cake.

Crispy Noodles

Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.

Add chicken and cook until it changes from pink to white (still raw inside)

Add the carrot and bok choy stems, cook 30 seconds.

Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.

Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).

Saucy Stir Fry Topping

Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

To serve

A crispy Cantonese beef chow mein recipe, loaded with a saucy beef, peppers, and onions on top. A popular and delicious takeout dish that&#039;s easy to re-create right in the comfort of your home!

Crispy Cantonese Beef Chow Mein

ginger

green pepper ((sliced, approximately 1 cup))

yellow onion ((sliced, approximately 1 cup))

beef

sesame oil

soy sauce

Shaoxing cooking wine

water

corn starch

water ((to mix with corn starch))

water ((to thin out the sauce))

Spicy Chili Crisp (Chili Oil)

Slice the green peppers and onions into strips and set aside

Add the chow mein noodles into a colander and use your hands and to loosen it up gently. Pour hot water over it to slightly soften it. I find it easiest to use hot tap water and run the noodles under it for 2-3 minutes. Alternatively, you can also soak the noodles in a bowl for 1 minute with boiling water. Set the noodles aside once the noodles are soft.

Preparing the Vegetables and Noodles

Cut the beef against the grain into thin slices and put it in a bowl.

Add the &#39;Beef Marinade&#39; ingredients into the bowl with the beef and mix well and set aside to marinate for 15 minutes at room temperature

Marinating the Beef

In a bowl, combine 1/4 cup of cold water and cornstarch and mix until there are no clumps.

Add the oyster sauce to the cornstarch mixture and mix until the sauce is smooth

Add in the maple syrup (or sugar) and the rest of the 3/4 cup of water and mix well and set aside

Making the Sauce

In a wok or frying pan, set the heat to medium to medium-high heat (adjust this according to your stove and the thickness of your pan)

Add 4 tablespoons of oil to the pan and wait for the oil to shimmer.

Add in the noodles and let it &#39;pan fry&#39; for about 2-3 minutes. Do not flip it, you can shake it around in the pan to keep it moving to prevent it from burning.Flip the noodles and add some more oil to the pan to fry the other side for 2-3 minutes, shaking it occasionally in the pan to prevent it from burning.

Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate

Making the Noodles Crispy

Set the stove to medium-high heat and add a tablespoon of oil

When the oil is hot, add in the slices of ginger and toast it until it is golden brown

Add in the beef and fry it for 2-3 minutes until the beef is about 80% cooked. It&#39;s okay to have the beef medium rare for this dish, it will cook the rest of the way in the sauce.

Add in the onions and green peppers and stir fry it with the beef for about 2-3 minutes (we don&#39;t want to overcook the veggies)

Give the sauce a quick stir in the bowl. (Cornstarch likes to settle at the bottom so we want to make sure the sauce is evenly mixed before we add it to the pan.)

Push aside the veggies and beef on the pan and pour in the sauce.

Keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker color and it becomes thick.

Mix the meat and veggies back in over the sauce, making sure to coat everything with the sauce, and cook it for about 1 minute.

Remove the ginger slices and discard them.

Pour the sauce, beef, and veggies over crispy noodles and serve.

Enjoy with some chili oil on the side!

Putting it Together

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Top 2 crispy chow mein recipes from across the web

The most viewed crispy chow mein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chinese Crispy Noodles with saucy C...

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The most viewed crispy chow mein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine