OK…here is a challenge for all of you who like ethnic food. Once you make this a couple of times it really is quite simple. The Chinese or Cantonese name for the dish is Sam Sie Yau/Chow Mein. Translated in means something along the lines of 3 meats and some noodles, although this recipe only uses two types of meat and the actual Chinese characters read more along the lines of Pork Fried Noodles. So now that I have confused you already with just the name of the dish lets have fun making it. This is a big favorite around our house instead of buying horrible take out Chinese food which I haven’t done in over 20 years. The recipe is tasty, quick and while not at all healthy, eating it every once in while isn’t likely to kill you either unless you choke on a noodle scarfing it down.
The oldest known pasta or noodle-like food were found in China at the Oijia culture Lajia site in Qinghai, Shandong province. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.
Prep Time: 3o minutes
Cook Time: 30 minutes
Total Time: 1 hour
1 package Chow Mein Noodles
1/2 lb bean sprouts
1/4 lb BBQ pork shredded
1/2 of a steamed chicken breast or 1/2 cup left over roast chicken meat shredded
2 green onions chopped
1 small carrot shredded (optional)
1 large piece of ginger shredded or julienned
1 clove of garlic smashed and chopped fine julienned
1/4 cup liquid chicken stock concentrate
2 1/2 cups water
1 tsp hot sauce or chili paste (optional)
1/4 cup cornstarch
1 cup cooking oil
Open noodles and place into large pot. Pour boiling water over and allow to sit for 5 minutes then drain well. To large deep pot or skillet add cooking oil and heat to medium high. To test for proper oil temperature drop in a noodle if it floats to the surface quickly and bubbles oil is ready. Add small amount of noodles and fry until golden brown. Be VERY CAREFUL not to add to many noodles at a time. A half cup or so or the oil will boil over and you may burn yourself or cause a fire. If you have a deep fryer noodles may be cooked in the deep fryer for 1 to 2 minutes. Again check to be sure noodles do not burn or oil overflows.
In a separate large pot add bean sprouts and water and cook until bean sprouts are soft. Add the remaining ingredients to the pot and cook for several more minutes. Mix cornstarch with a 1/2 cup water and make a slurry. Add several tablespoons of hot liquid from pot to the slurry. Stir slurry mixture then add slurry to sauce and cook until it begins to thicken. Put lid on pot and reduce heat for 5 minutes.
Plate crispy fried noodles and ladle sauce over top in desired amount.
Yields 4 servings
FOOTNOTE: Making your very own Chinese food is fun. It has a better quality of taste and no nasty MSG headaches or side effects. If you enjoy these headaches, dry throat and dizziness then by all means order out…OR just drink a few bottles of beer or your favorite alcholoic beverage to get desired effect.