Staying in tonight? If you’re craving Chinese food, say no to take out. Instead, roll-up your sleeves and start making your own chow mein dish right in the comfort of your home.
How To Make Cantonese Chow Mein
Chinese egg noodles tossed around with meat, mushrooms, and a distinct Asian sauce for that authentic chow mein flavor.
- Soak mushrooms in warm water until soft, about 30 minutes; drain.
- Rinse in warm water; drain.
- Remove and discard stems; cut caps into thin slices.
- Trim excess fat from beef; shred beef.
Toss beef, 1 tbsp oil, 1 tsp salt, 1 tsp cornstarch, the soy sauce and white pepper in glass or plastic bowl.
- Cover and refrigerate 20 minutes.
- Rinse bean sprouts in cold water; drain.
- Remove strings from pea pods.
- Place pea pods in boiling water.
- Cover and cook 1 minute; drain.
- Immediately rinse under running cold water; drain.
- Cut green onions into 2 inch pieces.
Mix 2 tbsp cornstarch, the sugar and 2 Tbsp. water.
Heat 4 cups water to boiling in Dutch oven.
- Stir in noodles.
- Cook uncovered over medium heat until noodles are soft and can be separated about 5 minutes; drain.
- Heat skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.
- Add ¼ cup oil; rotate skillet to coat all sides.
- Cook and stir noodles over medium heat until light brown.
Keep noodles warm in 300 degrees F oven.
Add 3 tsp oil to skillet; rotate to coat side.
- Add mushrooms, bean sprouts, bamboo shoots and 1 tsp. slat; stir-fry 1 minute.
- Stir in chicken broth and oyster sauce; heat to boiling.
- Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
- Stir in beef and pea pods. Heat until beef is hot, about 1 minute.
- Serve over noodles; garnish with green onions.
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