Chow mein, (in Mandarin “ch’ao mien”) meaning “stir-fried noodles,” originated in Northern China. While the chow mein served in takeaways and Chinese restaurants has been altered to appeal to Western tastes, Some people confuse chow mein with stir fry and add lots of veg, but chow mein is a noodle dish and should be kept very simple but tasty. This does just that . . . no more trips to the takeaway after you try this seriously authentic dish!
- 2 bundles medium egg noodles
- 1 onion chopped
- 1/2 re pepper cut into thin strips
- 1 egg scrambled
- pack of bacon pieces
- handfull of bean sprouts
- 1 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
Prep:10min › Cook:15min › Ready in:25min
- Bring a pot of water to the boil and cook noodles according to packet instructions. Run under cold water to prevent sticking.
- Heat oil in wok until very hot and fry the bacon until cooked. Remove meat from wok. Add the scrambled egg and when cooked take out and cut into 1/2 inch strips. Add the ginger, garlic, onion and peppers to the hot wok and cook until softened slightly, then add the cooked noodles, beansprouts, spring onions and cooked bacon pieces..
- Stir and add the dark soy sauce and oyster sauce. Stir thoroughly and serve. A proper chow mein!