Chow Mein

Ingredients

▢ 200g/ 7 oz chow mein noodles , or other thin yellow egg noodles or 3 ramen cakes (Note 1)

▢ 1 1/2 tbsp canola oil

▢ 2 garlic cloves , finely minced

▢ 200g/ 7 oz beef mince / ground beef (any fat %)

▢ 3 green onion stems , cut into 5cm/2″ lengths, white and green parts separated

▢ 1 egg

▢ 2 cups green cabbage , finely sliced (or Chinese cabbage)

▢ 1 carrot , peeled, cut into thin batons

▢ 1 heaped cups bean sprouts (~ 75g / 2 1/2 oz) (Note 5 – storage tip)

CHOW MEIN SAUCE:

▢ 1 1/2 tbsp light soy sauce or all-purpose soy sauce (Note 2)

▢ 1 1/2 tsp dark soy sauce (Note 2)

▢ 1 1/2 tbsp oyster sauce (Note 3)

▢ 1 1/2 tbsp Chinese cooking wine (Shaoxing) (Note 4)

▢ 1 1/2 tsp white sugar

▢ Pinch white pepper

SAUCE THICKENER:

▢ 1 1/2 tsp cornflour / cornstarch

▢ 3 tbsp water

Directions

Mix ingredients in a small bowl then set aside. Some is used to flavour the beef, then the rest for the noodles.
Mix the cornflour / cornstarch and water in a separate small bowl.
Prepare noodles per packet directions then drain.
Heat the oil in a large non-stick pan over high heat. Cook garlic for 10 seconds, then add the beef and cook until you can no longer see pink.
Add 1 1/2 tablespoons of the Sauce and the white part of the green onions. Cook for another 2 minutes to get the beef nicely caramelised.
Mix the cornflour slurry into the remaining sauce.
Add the egg into the pan then mix it through the beef, it will sort of scramble. Egg makes the beef stick to the noodles better!
When the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until cabbage starts to wilt.
Give the sauce a quick mix. Add the bean sprouts, noodles and sauce into the pan. Toss well for 1 minute or until sauce is dispersed through the noodles. Add green part of green onions.
Toss for another minute.

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