Prep 30 mins
Cook 25 mins
This is from Periplus : Chinese And Asian Step-by-Step. This is a kid pleaser. I have made this several times and it is now a firm family favourite. I have varied the vegetables in the chow mein depending on what I could get. I love adding dried shiitake mushrooms which I pre-soak in hot water before shredding. Sometimes, I don't deep-fry the noodles (for the sake of my weight conscious DH) - both ways the sauce works out fine.
- 250 g fresh thin egg noodles or 250 g italian vermicelli
- 1 medium onion
- 1 medium carrot
- 4 spring onions
- 1 small green capsicum
- 1 small red capsicum
- 5 tablespoons oil
- 1 teaspoon finely chopped garlic
- 2 teaspoons finely chopped ginger
- 4 tablespoons chopped ham fat (I omit this)
- 1 cup cubed cooked pork or 1 cup ham
- 6 teaspoons chinese char siu sauce (If not available, substitute 1 Tablespoon Hoisin Sauce)
- 1⁄2 cup bean sprouts, tails removed
- 3 teaspoons cornflour
- 1 1⁄4 cups chicken stock
- Place noodles in a large pan of boiling water and cook until just tender.
- Drain noodles in a colander.
- Spread out on a clean tea towel to dry.
- Cut onion into quarters or eighths and separate layers.
- Cut carrot into thin strips.
- Cut spring onions into 5 cm lengths and the capsicum into 2.
- 5 cm squares.
- Heat 1 Tablespoon of the oil in a heavy-based pan.
- Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
- Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
- Remove noodles to a plate and keep warm.
- Repeat this procedure with the remaining noodles.
- Heat remaining oil in a wok and cook the garlic and ginger until light golden.
- Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
- Add the ham fat, pork and char sui sauce and cook a further minute.
- Add bean sprouts and toss for a few seconds.
- Dissolve the cornflour in a little of the stock.
- Add with the remaining stock to wok.
- Stir until the liquid boils and thickens.
- Place noodle cakes on a serving platter and use a knife to break them up.
- Pour pork mixture over.
- Serve immediately.