Fried Egg Noodle (Chow Mein)

Fried Egg Noodle (8th May 2012)

Out of curiosity, I bought a pack of fresh thick egg noodle from the wet market. I'm already making my own but I needed to QC if I'm up to par with others so called "homemade" ones. It's definitely not as 'eggy' as mine but nevertheless still very springy and tasty.

Everyone has their own version of  'Chow Mein'. For most Chinese families, it's probably one of those noodle dishes that you'd never really give a thought because Grandma or Mummy prepares it so easily for breakfast or tea break. It's the familiar taste of home that brought me to relive savouring my 'Chow Mein'  moments! 

It makes no difference what noodle or the type of meat & vegetable you use. It's the seasoning, the brand of sauce that you love that makes that distinct familiar taste. So, get Mum to reveal her favourite oyster sauce and soy sauce and in no time you too can replicate that same yummy noodle!

Fried Egg Noodle Recipe (serves 4)

Ingredients:
400gm egg noodle
120gm minced pork
4-5 dried Chinese mushrooms, soaked in water
20gm beansprout
2 tbsp garlic mince

Seasoning:
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp dark soy sauce
1/2 tsp pepper
1/2 cup chicken stock / plain water

Pork marinade
1 tsp soy sauce
1 tsp Chinese wine
1/2 tbsp cornflour

Method:

1. If your egg noodles are frozen, be sure to leave it in room temperature a few hours before use. Don't blanch frozen noodles in water, you might end up breaking the noodles. Blanch only when the noodle is at room temperature.
2. Marinade the pork at least 15 minutes before use. Slice the mushrooms thinly and clean the beansprouts of its roots. I hate serving beansprout with its long stringy roots!
3. As I always emphasis, make sure all your ingredients are ready and within reach whenever you stirfry noodle as it only takes you a couple of minutes and on very high heat! 
4. Heat up 2 tbsp of oil in wok. Saute the garlic mince until fragrant then add the minced pork.
5. Pour the seasoning in except for the chicken stokc and add the sliced mushrooms.Stirfry for 1 minute
6. Add the stock gradually and cover the wok with lid. Wait for a minute before lifting the lid and add in the beansprouts.Stirfry for another 2 minutes before dishing the noodles out.
7. Ready to serve!