Chow Mein

WITH A SIDE OF EGG FOO YOUNG

[ prep 15 min | cook 40 min ]

“There are lots of variations to this dish — it just depends on what you have on hand or in your refrigerator. But the noodle base is what’s important and stays the same, regardless of the variation. You can make tomato and beef noodles, or add water chestnuts and bamboo shoots if you have them.”

Recipe from: Marian Wong

As prepared and shared by: Lester Wong

All quantities are approximate.

WHAT YOU NEED

  • 3 bunches bok choy

  • 4 stalks celery

  • 2 bulbs green onion

  • 2/3 C shiitake mushrooms

  • 1 4 oz can whole mushrooms (alternative: fresh mushrooms)

  • 1 C snap peas (alternative: snow peas)

  • 1 C bbq pork (alternative: chicken)

  • 1 1/2 inch ginger

  • 3-4 garlic cloves

  • soy sauce

  • sesame oil

  • oyster sauce

  • peanut oil (not pictured)

  • 2 lb fresh egg noodles

  • 2 T dark soy sauce

  • 1 T sesame oil

Step 1: MAKE the noodles

Preheat the oven to 400°F.

Bring a large pot of water to boil. When boiling, add noodles and cook for 2-3 minutes. Remove noodles from heat and drain.

Toss noodles with dark soy sauce and sesame oil.

Place noodles in baking dish. Bake for 20 minutes. Flip over. Bake for another 10 minutes.

Remove dish from oven.

Cook time: 30 minutes

raw noodles

after boiling

after tossing with sauces

before going in the oven

after coming out of the oven… crispyyy

Step 2: PREPARE THE VEGGIES & MEAT

While the noodles are baking, chop the bok choy, celery, and green onion. (Cut the celery and green onion diagonally.) Peel the top and string off the snap peas. Slice the mushrooms.

Chop the bbq pork.

Peel and chop ginger and garlic.

*We added a little chicken to ours (not pictured), so go ahead and marinate that in a little soy sauce, if you’re adding it.

STEP 3: STIR FRY the TOPPINGS & NOODLES

Heat oil in wok. When hot, add in ginger and garlic.

Sauté until ginger and garlic start to brown, then add mushrooms to soak up the flavors. Stir fry.

Add celery. Stir fry. Add bok choy and green onion. Stir fry and cover.

Add the sauces, continuing to stir fry and cover in between each sauce:

  • A few splashes of soy sauce

  • A few shakes of oyster sauce

Add bbq pork.* Add snap peas. (Leave anything you want to have a little “crunch” towards the end of the cooking process.)

Stir fry until veggies are cooked as desired.

Add cooked noodles. Use the spatula to “cut” the noodles, making them easier to mix together. Remove from heat.

*If you’re adding chicken, cook it first before the veggies, and then add it back to the wok at this point.

Cook time: 7-8 minutes

Egg Foo Young

WHAT YOU NEED

  • 8 eggs (room temperature)

  • 1 1/2 C bean sprouts

  • 3/4 C frozen peas and/or fresh pea sprouts

  • 2 T soy sauce

  • 1 T sesame oil

  • 2 T water

Step 1: prepare the batter

Crack eggs into bowl.

Add soy sauce, sesame oil, and water (this helps them be a little fluffier!). Beat the egg mixture together.

Coarsely chop bean sprouts. Add bean sprouts and peas* to egg mixture.

Mix together.

*If using fresh pea sprouts, blanch for 30-60 seconds before adding to egg mixture.

Step 2: cook the pancakes

Heat a griddle or non-stick skillet. When hot, pour batter onto griddle, using about 1/4 C per pancake.

Let cook. When egg batter starts to show bubbles, carefully lift up the edges and flip over.

Cook until light brown on both sides.

Repeat until batter is gone.

Cook time: 3 minutes per batch

DINNER’S READY!

More from the Wong Wok

TOMATO AND BEEF NOODLES. Did this variation in the introduction sound good to you? Me too. And it’s one of my dad’s favorites. Here’s the recipe:

STEP 1: PREPARE the MEAT

Thinly slice meat, cutting across the grain.

Add sesame oil, dark soy sauce, and corn starch. Mix together and set aside to marinate for 30 minutes.

STEP 2: make the noodles

While meat is marinating, make the noodles. (See above.)

STEP 3: PREPARE THE VEGGIES

While noodles are baking, thinly slice onion, angle cut the celery, slice or cube the bell pepper, and cut tomatoes into chunks.

Peel and chop the ginger.

STEP 4: STIR FRY THE TOPPINGS & NOODLES

Heat oil. Stir fry the meat. Remove from wok.

Heat oil. Sauté ginger. Then add onion, celery, and bell pepper. Stir fry for a few minutes.

Add stewed tomatoes, dark soy sauce, vinegar, sugar, salt, and oyster sauce. Then add fresh tomatoes. Stir fry, bringing sauce to a boil.

Add corn starch mixture to sauce boiling at the bottom of the wok.

Add meat back to the wok. Add cooked noodles. Mix together. Remove from heat.

  • 1 lb flank steak

  • 1 t sesame oil

  • 1 t dark soy sauce

  • 1 t corn starch

  • 1 medium onion

  • 4 stalks celery

  • 1 green bell pepper

  • 3 large tomatoes

  • 1 1/2 inch ginger

  • 1 14oz can stewed tomatoes

  • 1 t dark soy sauce

  • 2 t vinegar

  • 2 T sugar

  • 1 t salt

  • 1 T oyster sauce

  • 2 T corn starch mixed with 1/4 C water