Chow Mein

Ingredients

• 400 g Chinese egg noodles (lo mein), fresh or day-old
• 60 ml vegetable oil, divided
• 300 g protein (shrimp, chicken breast, or pork), cut into 1 cm pieces
• 200 g Napa cabbage, cut into 2 cm pieces
• 150 g carrots, julienned
• 100 g shiitake mushrooms, sliced
• 4 garlic cloves, minced
• 15 g fresh ginger, minced
• 3 scallions, white and green parts separated, cut into 3 cm lengths
• 60 ml soy sauce
• 30 ml oyster sauce
• 15 ml sesame oil
• 120 ml chicken stock
• 10 g Tellicherry black pepper, freshly ground
• 15 g cornstarch, slurried with 30 ml water

Method

1. 1
   Blanch noodles in boiling salted water for 2 minutes (if fresh) or 4 minutes (if day-old); drain and toss with 10 ml vegetable oil to prevent sticking.
2. 2
   Heat 30 ml oil in a wok over high heat until smoking; stir-fry protein for 2 minutes until nearly cooked, then push to the side.
3. 3
   Add garlic and ginger to empty space, stir-fry for 30 seconds until fragrant; toss with protein.
4. 4
   Add cabbage, carrots, mushrooms, and white scallion parts; stir-fry for 2 minutes until vegetables are just tender-crisp.
5. 5
   Push all ingredients to the side, add remaining 20 ml oil to center, then add noodles and toss constantly for 2 minutes until heated through.
6. 6
   Whisk together soy sauce, oyster sauce, sesame oil, stock, and black pepper; pour over noodles and toss to coat evenly.
7. 7
   Add cornstarch slurry and toss constantly for 1 minute until sauce thickens and coats noodles.
8. 8
   Fold in green scallion parts off heat; serve immediately in a warm serving bowl.