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chao mein
(Ten Precious Noodles)
This is not the 'chow mein' found at Chinese-American takeouts; rather, this is a very delicious recipe that pays homage to leftovers, using soft fried noodles. The list of ingredients appears daunting but, as you'll discover, this dish is really just a very simple noodle stir-fry.
Makes 4 servings
5 Chinese black mushrooms, sliced into thin strips
3 Tbs Peanut oil
1 Tbs Ginger, grated
2 Spring onions, diced
2 Garlic cloves, minced
1/2 Cup Cooked pork, cut into strips
1/2 Cup Cooked shrimp
1/2 Cup Cooked ham, cut into strips
3 Eggs, beaten
2 Cups Bok choy, chopped
1/2 Cup Celery, cut diagonally into 1/2-inch slices
2 Tbs Soy sauce
1 Tbs Rice wine
1/2 tsp Sesame oil
1 tsp Salt
pinch MSG or MSG-flavored salt (optional)
3 Cups Cold cooked egg noodles
Soak the mushrooms in lukewarm water for 15-20 minutes. Drain and squeeze dry. Remove stems, then slice into
thin strips. Set aside.
Heat wok on high. Add peanut oil and stir-fry the spring onions, garlic and ginger until fragrant.
Add the meats and shrimp to the wok, then the beaten eggs. Toss and stir-fry until the eggs are nearly set-- about
2 minutes. Add the mushrooms and vegetables, soy sauce, rice wine and sesame oil; stir-fry an additional 2 minutes.
Season with salt (and optional MSG).
Add the cold noodles; toss to combine with the other wok ingredients and cook for 2 additional minutes.
Serve on one large platter or divide into individual serving portions.
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