HOW TO...MOUTHWATERING QUICK & EASY 'CHOW MEIN' NOODLE SALAD

Easy Chinese Noodle Salad with more-ish sauce is Chinese restaurant quality ...but costs much less

Chow Mein Salad with Pork & Veg in a ring of air fried crispy kale
'Classic noodle dish is simple but so special; ok, it's westernised but it is a truly delicious budget meal.' Taster

The blogger has developed a craving for chow mein noodles, partly due to their availability - and deliciousness - in local supermarket Kavanaghs' (ex-Budgens) cook-at-home takeaway counters. (details in Welcome to the Blog, nav bar above) 

Chow mein is a popular colourful dish of Chinese noodles, leftover and raw vegetables plus a choice - or combination - of proteins.  Chow Mein is found on the menu of nearly every Chinese restaurant outside China. 

It's usually eaten hot but in the middle of a heatwave, 67 thought a salad version would be good.  And it was: Wow!

The sauce is really the selling point; it turns the noodles into something more-ish and almost addictive.  It has a sweet and savoury umami-ness (complex meaty savouriness).  

No exotic ingredients needed, just soy sauce, sesame oil and black pepper with sesame paste (tahini) or peanut butter. 

But it's also frugal; the mix of ingredients is dictated by budget.  Noodles are relatively cheap and there's a wide choice of  protein & veg, leftovers or freshly cooked.  

The dish is wonderful to eat. The noodles are shiny and hold their shape; the veg, crunchy and the proteins tender.  Unlike hot chow mein, there's no sogginess here.  

Add some pizazz to the usual salad bar; give it a go.  Chow Mein Salad could fast become part of your list of family favourites.

Cost: depending on leftovers, min £1.50 (6/23)

Feeds: 2'ish

Ingredients:

Sauce:

2 tbsp sesame paste/tahini or peanut butter
2 tbsp jasmine tea, water or stock
1.5-2 tbsp soy sauce (1.5 if there are blood pressure issues)
2 tbsp red wine vinegar (or balsamic)

1 tsp sesame oil

2 tbsp veg oil (opt)

1/2 tsp sugar (opt)

1 tbsp minced or grated garlic

2 nests of medium egg noodles, any type (but wholemeal are healthier and taste virtually the same) 

150-200gm/5.2-7oz cooked protein: pork, chicken, beef, prawns, firm tofu

small handful of 3-4 of the following:s

cooked:

broccoli
small cauliflower florets
green beans
pea pods

mange tout

bak choy

peas

raw

thinly sliced celery

thinly sliced cucumber

thinly sliced radishes 

carrot shaving

small bite-sized chunks tomatoes, seeds removed if you like

beansprouts (blanched in boiling water)

Garnishes:

air fryer crispy kale

OR coarsely chopped roasted peanuts or almonds

Method:

1. Place noodles in a large heat-proof bowl; cover with boiling water; leave 5-6 mins or until al dente; drain, rinse in cold water; separate with chopsticks or a fork; set aside
2. Chop/shed protein in generous bite size pieces; cover; set aside
3. Cut vegetables in generous bite size pieces; cover; set aside.  These  steps can be carried out the night before needed
4. When ready to serve, toss noodles, protein and veg, mixing thoroughly until each mouthful will contains most elements
5. Add dressing ingredients to a small jar/container with a tight fitting lid; shake vigorously; pour enough over noodle mix to flavour but not drown (leftover sauce keeps in fridge up to 3 days)
6. Serve with a ring of crisp air fried kale or a generous scatter of chopped peanuts & almonds for additional crunch

NOTES:

Chow Mein is a popular version of stir-fried noodles found just about everywhere in the UK & US.   Introduced by Chinese immigrants during the American gold rush of the 1880's, it appears on the menus of most Chinese restaurants outside China. 

What made chow mein so popular was novelty value, price and mouthwatering flavours, textures and colours.  

Economics also played a role: noodles were cheap and available in bulk allowing Chinese cooks to keep prices down.  They also had  many  proteins and veg to choose from, maintaining variety.  

 

Comments:

'Wow.  I'd ignored this dish before because it seemed too westernised for my part-Chinese palate.  But the sauce makes this combo very special.  I'm sure to make it again; it's perfect family budget food.'  Retired writer

Tips:

• to poach chicken portions: place in a large pot with enough water to cover; add a slice of raw ginger, a large garlic clove and 1-2 spring onions.  Bring water to a boil; bubble 5 mins then turn off heat.  Leave 20 mins or until flesh is cooked through.

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.