Cantonese-Style Chow Mein (Chinese Stir-Fried Noodles)
A Cantonese-style chow mein that is crisp on the outside and tender inside. Boiled noodles are pan-fried like a pancake until golden, then topped with bok choy, shiitake mushrooms, and marinated beef stir-fried in oyster sauce. Pan-frying the noodles instead of stir-frying them is the key to the crisp texture.
Ingredients
Main
- Ramen noodles1–2
- Bok choy3-4
- Shiitake mushrooms3-4
- Scallions2-3 stalks
- Marinated beef bulgogi (store-bought)200g
Seasoning
- Minced garlic1 tbsp
- Cooking oil2-3 tbsp
- Soy sauce1 tbsp
- Oyster sauce1 tbsp
- Black pepper1 teaspoon
Directions
- 1
Bring a generous pot of water to a rolling boil.
- 2
While the water heats, cut the bok choy, shiitake mushrooms, and green onions into bite-sized pieces.
- 3
Add the ramen noodles to the boiling water and cook.
- 4
Once the noodles are cooked, drain them in a strainer, but do not rinse them in cold water.
- 5
Coat a pan with cooking oil and heat it up.
- 6
Spread the boiled noodles out flat across the pan.
- 7
The key is to pan-fry one side until golden like a pancake, rather than stir-frying.
- 8
Transfer the golden pan-fried noodles to a plate and set aside.
- 9
In the same pan, add the marinated beef bulgogi and cook it through.
- 10
As soon as the red color is gone, remove the beef from the pan.
- 11
Wipe the pan clean and add fresh cooking oil.
- 12
Add the minced garlic and stir-fry until fragrant.
- 13
Add the sliced green onions and stir-fry.
- 14
Add the bok choy and stir-fry.
- 15
Add the shiitake mushrooms and stir-fry.
- 16
Pour in water (or water with chicken stock dissolved in it).
- 17
Season with soy sauce.
- 18
Add oyster sauce for savory depth.
- 19
Finish with a touch of black pepper.
- 20
Return the cooked beef, toss briefly, and the sauce topping is done.
- 21
Spoon the finished sauce and toppings over the pan-fried noodles and serve.