mixed chow mein
| whatever meat you want *see note | |
| 3 nests | dried noodles |
| 2 cloves | garlic, minced |
| 1 large | onion, chopped |
| 1 bag | beansprouts |
| 1 bunch | spring onions – sliced thinly |
| 1 tsp | sugar |
| 1 tsp | white pepper |
| 1 tbsp | sesame oil |
| 1 | large red pepper, sliced thinly |
| 2 tbsp | dark soy sauce |
| 4 tbsp | light soy sauce |
| 5 tbsp | oyster sauce |
| 1 tsp | cornflour |
| mix the cornflour with 1 tablespoon of the dark soy sauce, 1 tablespoon of the light soy sauce, 2 tablespoon of the oyster sauce and pour over whatever meat you’re using to marinate for a few hours |
| cook your noodles according to the instructions and then when cooked, run under cold water to stop them sticking |
| heat the oil in your pan and either heat your cooked meat or cook off your raw meat |
| take the meat out and throw in the onion, minced garlic, pepper spring onion, pepper and beansprouts and cook high and hard to soften everything |
| add the meat back in with the remainder of the wet ingredients (and the marinade you have left over, if you’ve kept it) and then add the noodles – stir everything through until the noodles are piping hot, then serve |
| want it saucier? Don’t we all – just add more oyster sauce! |
| note |
| whatever meat you want – we used scraps of beef, some char sui pork and two chicken breasts, but honestly, there’s no rhyme or reason – if it’s already cooked, you’ll just need to warm it through, but if it is raw, make sure you cook it well |