1st Guest Post: Chow Mien by Kenneth of GuaiShuShu – Delishar

It’s always nice to know someone online that shares the same cooking passion with you. Kenneth Goh from GuaiShuShu has been a real gentlemen and an excellent mentor to me. Although he may not be a veteran blogger, he has many MANY more years of cooking and life experiences. A wise and knowledgeable man who is unselfish about sharing. Our cooking style defers quite a bit, he is quite traditional in his cooking, and is the master of Asian cuisine. I, on the other hand like to experiment with fusion food, simpler, and healthier cooking alternative. Just a comparison on how I prepare my Char Siew vs GSS’s Char Siew would tell you a lot on the cooking methods we gravitate towards.

From my stats, I noticed that a large percentage of my blog visitors (Big thank you to all visitors of Delishar!) are from western countries, so I thought why not invite +Ken Goh to share a recipe on a very simple, popular, and delicious dish that is commonly found in Asian restaurants? Which most of the time is pretty over-charged. It’s a one pot dish that is easy to make, taste great, inexpensive, and works great as a pot luck/party dish. I’ve requested for GSS to share his recipe on the popular Chow Mien, and I hope you will enjoy this authentic, simple, and yummy recipe as much as I do.

CHINESE CHOW MIEN OR FRIED NOODLES

INTRODUCTION

While
Ms. Shar Kay asked me to do a guest post, I asked her what type of recipes that
she is looking for, she surprised me by saying that she wanted a recipe on
“Chow Mien” or fried noodles to share with her international readers.

Chinese
loves noodles, all types of noodles be it wheat noodles, egg noodles, rice
noodles and many others. Noodles is part and parcel of a Chinese household menu
item and every family will have their own versions of fried noodles. Not only
one version, but many types of fried noodles. In fact, various types of
ingredients, noodles and seasonings putting together will result
in many combinations of fried noodles. What I am going to share today is
the type of fried noodles that I have eaten when I travelled overseas and
usually served in the Chinatown restaurants. In my humble opinion, this type
of Chow Mien will suit the taste buds of Westerners. No exotic
ingredients and seasonings are used. I am preparing this Chow Mien on the
assumption that I am living in a non-Asian city and only local ingredients are
readily available.

WHAT
IS REQUIRED

Servings:
Serve 5-6 adults 

  • 200 grams of
    dry wheat or egg noodles (Should be easily available in Chinatown
    provision shops)
  • 50 grams of
    green capsicum cut into thin slices
  • 50 grams of
    yellow capsicum cut into thin slices
  • 50 grams of
    red capsicum cut into thin slices
  • 2-3 eggs
  • 1 large
    tomato cut into wedges
  • 200 grams of
    prawns, de-shell and de-vein
  • 200 grams of
    chicken breast cut into thin slices

For
marinating of prawns of chicken breast (Marinating Ingredients A)- Not in
picture

  • 1.5
    tablespoon of corn starch
  • 1 teaspoon of
    sesame oil
  • 1 teaspoon of
    light soya sauce
  • 1 teaspoon of
    white pepper

For
Frying the Noodles

  • Some garlics
    and shallots – minced
  • 2 teaspoons
    of white pepper
  • 2 tablespoons
    of dark soya sauce
  • 2 tablespoons
    of light soya sauce
  • 2 tablespoons
    of oyster sauce
  • 1 tablespoon
    of sesame oil
  • Some spring
    onion (optional)
  • Some
    coriander leaves (optional)
  • 3 tablespoons
    of cooking oil (not in picture)  

STEPS OF PREPARATION

  • Marinate the
    prawns and chicken breast using Marinating Ingredients A for at least
    15-30 minutes.
  • In a hot pan
    of water, blanch the prawns and chicken breast for at about 4-5 minutes.
    Drain and set aside for later use.
  • Use the same
    water, add in 1 teaspoon of salt and 1 tablespoon of cooking oil. Bring
    the water to boil. When boiled, add in the noodles, Let it boiled for 3-5
    minutes. Drain and dip in cold water for 1-2 minutes. Drain and set aside
    for later use. (IT IS BEST TO COOK THE NOODLES BASED ON THE PACKAGE
    INSTRUCTIONS AS EVERY NOODLE’S COOKING TIME CAN VARY SIGNIFICANTLY BETWEEN
    BRANDS AND TYPE OF NOODLES.
  • Heat one
    tablespoon of oil in a frying pan, add in lightly beaten eggs. Fry the
    eggs, drained and cut the eggs into big chunks.
  • Use the same
    pan, add in another 2 tablespoons of oil, put minced garlics and shallots,
    stir fried until the garlics and shallots are fragrant or become light
    brown.
  • Add in all
    the capsicums, stir fry for 2-3 minutes, add in the noodles and continue
    to stir fry for another 2-3 minutes. Add in all the seasonings (light soya
    sauce, sesame oil, dark soya sauce, oyster sauce, white pepper), stir fry
    for another few minutes until well mixed.
  • Add in
    tomato, blanched prawns, blanched chicken breasts, egg strips, chopped
    spring onions, stir fry until well mixed and the noodles is ready. 
    Best served hot with red cut chilli or chilli sauce, if preferred. Adding
    another fried egg is also another alternative.

Enjoy
your meals.

I would like to thank GuaiShuShu for sharing this recipe post, and take the time to introduce another 3 more dishes from his blog that I really enjoyed. 

Bon appetit!!

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Chicken Chow Mien – Delishar

Don’t you think that noodles make things a lot more fun? Check out my Fried Flat Rice Noodle (Char Kway Teow) recipe as well! This popular take-out dish is a great week night meal or make ahead lunch box meal! Stir-fries are often simple and fuss free, plus it’s a one pot meal, so that means lesser dishes to wash! I was on a facebook food group today, and one of the theme that the admin suggested was budget meals. The rule was to make something within the budget of S$4-5 per pax. As I was reading it, it got me wondering how much did my chicken chow mien cost me as it used simple and inexpensive ingredients. I worked it out and I have to say that I was super amazed myself! I’m usually pretty prudent about how I spend money on groceries to make sure there is minimum wastage, good value, and full yummy factor. That’s why I plan my meals on a weekly basis, and taught my helper how to do so as well. Anyway, just to share the breakdown of the cost of this meal.

Chicken $1.60
Egg noodle $1.05
Eggs $0.50
Cai xin $0.80
Bean sprouts $0.50
Small carrot $0.40 
Seasoning condiments $1 
Total: $5.85 for 4 pax. (>$1.50/pax)

Eating out as a family would have easily cost us at least $15 at the hawkers or at least $40 at restaurants! It’s really simple to make your own stir-fried noodles, let’s look at how I made it. Oh, do check out GuaiShuShu‘s version of Chow Mien that he generously shared as a guest contributor.

Ingredients (Serves 4)

  • Dried egg noodles, 180g – 200g 
  • 2 small chicken breasts, thinly sliced
  • 2 eggs
  • 2 cloves garlic, minced
  • 3/4 cup bean sprouts
  • 8 stalks cai xin / chye sim, cut into 2 inch pieces stalks and leaves separated
  • 1 small carrot, julienned
  • 2 tsp oyster sauce
  • 1 tsp corn flour
  • 1 tsp sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp kicap manis / sweet soy sauce
  • White pepper to taste
  • 2 + 1 tbsp veg oil
  • Splash of water
  • Coriander to garnish

Marinate chicken in oyster sauce, sesame oil, white pepper, and corn flour while you prepare the other ingredients.

Bring a pot of water to boil and add noodles.

Cook for 2 minutes until softened then drain.

Heat pan on med high, add 2 tbsp oil.

When oil is hot, add garlic and stir fry until fragrant.

Add chicken and cook until no longer pink.

Add carrot, bean sprouts, and steams of chye sim. 

Stir fry for a minute, then add the leaves of the chye sim.

Stir fry till almost wilted, push everything to the side.

Add 1 tbsp oil, and scramble your eggs.

Then add noodles, and season with soy sauce, white pepper, and kicap manis.

Add a splash of water of too dry. 

Stir fry until noodles are well coated with seasoning.

Serve garnished with coriander.

Bon appetit!!

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