MAKE-YOUR-OWN HOT CHOW MEIN NOODLES, template, triple duty, budget-friendly, easy

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This hot version of last year's Chow Mein Noodle Salad was developed on a rainy bank holiday when salad just wouldn't do.

As good as Chinese take-away but much much healthier & cheaper

  

The ingredients are similar to the Chow Mein Noodle Salad but 67 opted for pre-cooked high-protein Lentil Noodles (M&S), which in previous tests passed with flying colours.

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

If you need a bit of brushing up on how to home-cook Chinese, this recipe is a great template. There's a variety of vegetables and proteins to chose from. 

67 used a pork steak but you could easily substitute chicken, beef, prawns or tofu... or a mix.  

Other selling points?

It's a triple-duty dish with a single base; divide the noodles and vegetables according to the number of vegetarians and carnivores. Then proceed with the protein according to the recipe.  

Cost: depending on leftovers, min £2'ish (5/24)

Feeds: 2 but recipe multiplies easily

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

100-175'ish g/3.5-6.2g high-protein lentil noodles (M&S) OR

2-3 nests of uncooked medium egg noodles, wholemeal if health conscious 

150-200gm/5.2-7oz raw protein: pork, chicken, beef, prawns, OR firm tofu, drained and pressed

small handful of 3-4 of the following

broccoli

small cauliflower florets

green beans

celery

bell pepper

pea pods

mange tout

bak choy

peas

carrot shavings

Garnishes:

coarsely chopped roasted peanuts or almonds

chopped parsley or finely sliced green onions

 

Method:

1. Add dressing ingredients to a small jar/container with a tight fitting lid; shake vigorously; store in fridge until needed
2. If using lentil noodles, separate with chopsticks or a fork, store covered in fridge till needed
3. If noodles are uncooked, place 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; store covered in fridge 'till needed
4. Cut vegetables in generous bite size pieces; cover; set aside or refrigerate

   

   try to cut veg in similar size pieces 
   
   

5. Chop/shred protein in generous bite size pieces; cover; set aside (or refrigerate) 

   

   A pork steak, halved horizontally 
   then cut across the grain at an angle

   These steps can be carried out the night before needed
6. Remove noodles, protein & veg from fridge 20 mins before serving time 
7. Heat a wok, large frying pan or good sized pot over high heat
8. When smoking hot, add 1-2 tablespoons cooking oil (not olive); toss in hardest-to-cook veg first - here, the broccoli and pepper; stir fry quickly until half done - 2-3 mins

   

   the hardest veg needs longest cooking
   
   

9. Add celery; stir fry 1 min; then add carrot shavings, stir quickly, then pour into a bowl (it will continue to cook later)

   

   Carrot shavings take hardly any time to cook

   
   
10. (Empty pan will still be on high) Add protein in a single layer; leave 2-3 mins until golden brown underneath; flip; leave 1 minute then stir in the veg 

    

    Protein & veg
    
    

11. Add noodles and enough sauce to lightly coat;  stir until all is amalgamated and each mouthful contains noodles, protein, veg & sauce

    

    Budget-friendly noodles better than 
    a take-away
    
    

12. Garnish with thinly chopped spring onions, or peanuts, or chopped parsley if you wish and serve a jug of leftover sauce for the table 

Comments:

'Wonderful.  Cheap & cheerful but also gloriously tasty!  The sauce is divine!'  Retired writer 

Tips:

Leftover sauce will be good the next day mixed with yoghurt or mayo for a salad dressing)

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.  

 

 

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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.