I was trying to replicate the yummy chow mein with crispy noodles that Kiana loves. It was the sauce that took a while to figure out, but I think I finally got it, since the dish got the thumbs up from her.
Ingredients:
- 1/2 lb. fresh Chinese egg noodles
- 3 baby bok choy
- 1/4 lb. sliced char siu (Chinese BBQ pork), or stir-fried chicken slices or pork tenders can be substituted
Sauce:
- 1 cup low sodium chicken broth (I use organic from Trader Joes)
- 1 tbsp corn starch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp sesame oil
Ingredients can be found at most Asian food stores and even in regular grocery stores. Chinese BBQ pork is available from specialty store/restaurants like Sam Woo's - they're the shops with the roast ducks and other meats hanging in full view in the window. Or you can\ make it at home (recipe here).
Instructions:
- Follow package instructions for cooking noodles. Steep in boiling water for 10 seconds, drain, and rinse immediately with cold water to stop the cooking.
- Cut the root end off the bok choys. Wash and drain. Cut bigger pieces in half or bite size pieces. Add about 1 tbsp oil to wok or skillet; stir fry bok choy until dark green parts are wilted. Add BBQ pork slices; stir fry until heated through. Remove from skillet into another bowl.
Add 1 tbsp oil to same wok or skillet; add cooked noodles, spreading them in the pan with tongs or chopsticks. Cook until the noodles get crispy on the bottom; turn them over and repeat on the other side. Remove noodles from skillet and place in a serving bowl. Pour the bok choy/meat mixture on top of the noodles.
- Stir sauce ingredients together in a bowl or measuring cup. Pour into the skillet and heat until sauce comes to a bubbling boil and thickens. Pour sauce all over the noodles and bok choy/meat and serve.
- This recipe makes about 3-4 servings, it can be doubled but I recommend doing the noodles in the skillet in 2 batches to ensure crispy noodles.
