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Chow Mein (Two Sides Brown Noodles) Recipe

Enjoy this delicious Chow Mein (Two Sides Brown Noodles) Recipe


Servings:


N/A


Ingredients:


1/2 pound egg noodles
1/2 pound of sea scallops
1/2 pound flank steak
10 small black dried mushrooms
2 teaspoons of soy sauce
1/2 cup of sliced bamboo shoots
1 pound of bok choy
2 large eggs
2 1/4 cups of chicken stock
2 tablespoons of light soy sauce
1/2 teaspoon of sugar
Peanut oil
Salt
Cornstarch
Sesame oil
1 tablespoon of dry sherry

Directions:


  • Pour boiling water over the small black mushrooms and let them soak for at least 25 minutes.

  • Cook the egg noodles in a large pot of boiling water for 5 minutes. Drain the noodles in a strainer and rinse through cold water. Place the noodles in a bowl and toss with a bit of sesame oil.

  • Toss halved scallops with sesame oil and 1 1/2 teaspoons of cornstarch. Then place in refrigerator. Thinly slice flank steak and toss with 1 1/2 teaspoons cornstarch, a bit of sesame oil and dark soy sauce. Once the black mushrooms have soaked, squeeze them out and save 1/4 cup of the mushroom's liquid. Remove the mushroom stems, throw-out and cut the caps in half Set aside the mushrooms with the bok choy and bamboo shoots.

  • Beat the eggs with a couple of drops of sesame oil. Pour the egg into a frying pan only enough to cover the bottom of the pan. Continue process until all of the egg is gone. Stack the egg crepes, then roll them up and slice across into shreds.

  • Mix light soy sauce and chicken stock, add 1 1/2 teaspoons of salt and sugar. Heat this mixture in a pot.

  • Heat a wok high heat until hot. Add 1 cup of peanut oil and heat the oil until it is hot. Place the noodles in the oil to form a nest-like formation and cook until brown on one side. Then, brown the noodles on the other side. Remove and place on a large serving platter.

  • Sear the scallops in the same oil. Stir in the beef until the slices are separated and start to change color. Remove and add to the scallops.

  • Stir-fry vegetables for 2 to 3 minutes. Add the stock and bring to a boil. Mix the mushroom liquid with 2 tablespoons of cornstarch until and stir into the chicken stock sauce. Stir contents until it thickens. Add the beef and scallops, and then the wine. Cook until all ingredients are heated through. Pour over the noodles and serve with egg shreds.

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