Recipe

Chao Mian I Recipe

Add Step-by-Step Photos	Bondc / All my dishes 2 years, 5 months ago This, the progenitor of Chow Mein, is very popular all over China, and is made in many different ways depending on where you are. Here's one recipe, I adapted. See notes at the end of the recipe directions. Prep:10m Cook:15m Servings:4	Bondc
	chinese chicken pork ginger mushroom soy noodles

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Ingredients

1/2 lb. Chinese noodles (preferably egg noodles, but wheat noodles will do)

1/2 lb. chicken or pork, shredded

6 dried shiitakes or Chinese black mushrooms

6 fresh shiitakes, shredded

1/2 lb. mustard greens or spinach, shredded

½ carrot, shredded

3 cloves garlic, peeled, smashed, and minced

3 slices ginger, peeled, smashed, and minced

4 Tbsp cooking oil

Marinade:

½ t. salt

½ T. dark soy sauce

Sauce:

½ t. sugar

1 T. light soy sauce

1 T. brown bean sauce

1 T. dark soy sauce

mushroom soaking liquor

Directions

Cook the noodles according to the package directions. Drain, rinse with cold water, then drain again.

Mix chicken (or pork) with the marinade and marinate for at least 30 minutes.

Soak the dried mushrooms in about a half cup hot water for 20 minutes, until soft. Squeeze dry, remove and toss the stems, and shred the caps. Shred the fresh mushrooms, and add them to the other mushrooms.

Rinse and dry the greens, then shred them and put them on a separate plate from the mushrooms. Shred the carrots and add them to the greens.

Mix the sauce.

Stir-fry the mushrooms over very high heat for a minute, until the fresh mushrooms have darkened. Remove.

Add the garlic and ginger and stir-fry for 15 seconds. Stir the chicken (or pork) and dump it into the wok. Cook it until the color changes. Add the mushrooms back to the wok with the greens, and stir-fry for about a minute. Remove and reserve.

Add the noodles to the wok and stir-fry them over very high heat until they are starting to crisp on the outside. Add everything back in and add the sauce ingredients. Stir-fry until the liquid had reduced to a glaze.

Notes: If your wok sits stable on your stove (mine does not), instead of removing ingredients, you can push them up the side. If you want to save a little time, you can buy carrot matchsticks and you have pre-shredded carrots. You can use a medium soy (Kikkoman) for the light soy; dark soy is available at any Asian grocery, as is brown bean sauce, and Chinese noodles. If you put chicken tenderloins in the freezer for 30 minutes, you can easily cut them in half lenghwise.

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Comments

kait_farrer 2 years, 5 months ago said:
Wow that sounds so good

fortuna 2 years, 4 months ago said:
Sorry for that double post. This recipe sounds great. Do you happen to have a recipe for Lo Mein? I really miss the Lo Mein I used to get at La Mein in California.