Cantonese Chow Mein

A cantonese chef -- my roommate-- gave me this recipe that i translated into english. it's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. very nice.

Steps

Immerse egg noodles into boiling water for 30 seconds , then remove and set aside.

Heat your wok at high heat , keep it dry.

Add 5 tbsp oil and coat the wok evenly with oil.

Fry the noodles for about 2 minutes , and keep shaking it back and forth , until the noodles turn golden brown.

Flip and repeat.

The outer noodles should be golden , inner ones are soft.

Remove noodles and arrange in center of a plate.

Blanch the vegetables in boiling water.

You can arrange the bok choy in a circle around the noodles if you like.

Put some oil and fry minced garlic in the work , then add the blanched vegetables and stir fry.

Add the meat ingredients , 1 tbsp water , cover the wok and steam for 1 - 2 minutes.

Add the flavouring ingredients , the water with corn starch , and fry gently.

Add a bit more water if you want more sauce.

Pour the veggies and meat over the noodles.

Traditionally , chinese people use a carbon steel wok , which is baked in the oven after purchase , and then rubb.

Ingredients

salt, chicken bouillon, sugar, oyster sauce, sesame oil, chicken breast, barbecued pork, shrimp, baby bok choy, broccoli, cauliflower, shiitake mushroom, bamboo shoot, sliced water chestnuts, baby corn, garlic, fresh egg noodles, water, cornstarch, oil