Tuesday, March 3, 2009

If I do say so myself...

My chow mein kicks serious ass!

Big batch of chicken and pork chow mein on Monday night...mmmMMM! Inexpensive, easy even with the chop time it was done in about 40 minutes and I had time to wash dishes in the middle of it. Healthy (or relatively) too!

Spicy Chicken & Pork Chow Mein

2 lb Fresh meki noodles
.5 lb Chicken breast sliced very thin
.5 lb Pork chop, boneless sliced very thin
.25 C Fresh garlic, minced
1 Tbl Peanut oil
.5 lb Carrot in 3-4 inch julienne or cut into matchsticks
.5 lb Onion, sliced in spears
.5 lb Mushrooms, sliced
1 lb cabbage sliced very thin
1 Tbl Peanut oil
6 Tbl Asian noodle soup base, I use Kikkoman Memmi which is easily found in grocers
3 Tbl Shaoxing wine
2 Tbl Sriracha, I like Huy Fong brand with the rooster on the bottle
2 Tbl Soy sauce
1 bu Scallions, sliced

Bring large pot of water to a boil
Mix noodle soup base, shaoxing, sriracha & soy sauce; set aside
Add meki noodles to heat and soften
Heat 1 Tbl peanut oil in smoking hot wok
Stir fry meat and when almost done, add the garlic and cook the meat through tossing constantly
Remove meat and garlic fron the hot wok
Add 1 Tbl peanut oil to hot wok
Add carrot matchsticks, onion spears and sliced mushrooms & stir fry for about 3 minutes
Add cabbage and wilt tossing for about 2 minutes
Drain and add noodles & sauce
Toss over heat for about 1 minute until the sauce is incorporated

Garnish with sliced scallions

Makes about 8 side servings or 4 very generous entree servings

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