Crispy Chow Mein Noodles

Serves 4
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Directions

  1. 1Mince your garlic and set it aside.
  2. 2Mince your garlic and set it aside.
  3. 3Mince your garlic and set it aside.
  4. 4Prep your vegetables by peeling and slicing your carrot.
  5. 5Prep your vegetables by peeling and slicing your carrot.
  6. 6Prep your vegetables by peeling and slicing your carrot.
  7. 7Slice the bok choy.
  8. 8Slice the bok choy.
  9. 9Slice the bok choy.
  10. 10Peel the veins off the snow peas.
  11. 11Peel the veins off the snow peas.
  12. 12Peel the veins off the snow peas.
  13. 13Thinly slice the flank steak.
  14. 14Thinly slice the flank steak.
  15. 15Thinly slice the flank steak.
  16. 16Tenderize the beef with a little baking soda.
  17. 17Tenderize the beef with a little baking soda.
  18. 18Tenderize the beef with a little baking soda.
  19. 19Season the beef with salt and pepper, then mix it well.
  20. 20Season the beef with salt and pepper, then mix it well.
  21. 21Season the beef with salt and pepper, then mix it well.
  22. 22Season the scallop and shrimp with salt and pepper, then mix it well.
  23. 23Season the scallop and shrimp with salt and pepper, then mix it well.
  24. 24Season the scallop and shrimp with salt and pepper, then mix it well.
  25. 25Make the sauce with oyster sauce, soy sauce, sugar, chicken bouillon, ginger powder, and shaoxing wine.
  26. 26Make the sauce with oyster sauce, soy sauce, sugar, chicken bouillon, ginger powder, and shaoxing wine.
  27. 27Make the sauce with oyster sauce, soy sauce, sugar, chicken bouillon, ginger powder, and shaoxing wine.
  28. 28Mix the sauce ingredients well.
  29. 29Mix the sauce ingredients well.
  30. 30Mix the sauce ingredients well.
  31. 31Heat up enough oil in a wok to fry the noodles.
  32. 32Heat up enough oil in a wok to fry the noodles.
  33. 33Heat up enough oil in a wok to fry the noodles.
  34. 34Loosen up the fresh egg noodles and carefully place them into the hot oil.
  35. 35Loosen up the fresh egg noodles and carefully place them into the hot oil.
  36. 36Loosen up the fresh egg noodles and carefully place them into the hot oil.
  37. 37Form the noodles into any shape you want.
  38. 38Form the noodles into any shape you want.
  39. 39Form the noodles into any shape you want.
  40. 40Carefully flip the noodles over after a couple of minutes to fry the other side.
  41. 41Carefully flip the noodles over after a couple of minutes to fry the other side.
  42. 42Carefully flip the noodles over after a couple of minutes to fry the other side.
  43. 43Carefully remove the noodles from the pan and place them on a paper towel-lined plate to drain.
  44. 44Carefully remove the noodles from the pan and place them on a paper towel-lined plate to drain.
  45. 45Carefully remove the noodles from the pan and place them on a paper towel-lined plate to drain.
  46. 46Leave a little oil in your wok and add garlic, then cook the beef.
  47. 47Leave a little oil in your wok and add garlic, then cook the beef.
  48. 48Leave a little oil in your wok and add garlic, then cook the beef.
  49. 49Add the seafood (scallops and shrimp) to the wok.
  50. 50Add the seafood (scallops and shrimp) to the wok.
  51. 51Add the seafood (scallops and shrimp) to the wok.
  52. 52Once the protein is almost cooked through, add in the sauce and chicken stock.
  53. 53Once the protein is almost cooked through, add in the sauce and chicken stock.
  54. 54Once the protein is almost cooked through, add in the sauce and chicken stock.
  55. 55Add in your vegetables.
  56. 56Add in your vegetables.
  57. 57Add in your vegetables.
  58. 58Cover to steam for a couple of minutes.
  59. 59Cover to steam for a couple of minutes.
  60. 60Cover to steam for a couple of minutes.
  61. 61Uncover and thicken the sauce with a cornstarch slurry.
  62. 62Uncover and thicken the sauce with a cornstarch slurry.
  63. 63Uncover and thicken the sauce with a cornstarch slurry.
  64. 64Once the sauce is thickened, serve it over the noodles.
  65. 65Once the sauce is thickened, serve it over the noodles.
  66. 66Once the sauce is thickened, serve it over the noodles.

Ingredients

  • 14 oz thin egg or wheat noodles
  • 14 oz thin egg or wheat noodles
  • 14 oz thin egg or wheat noodles
  • 5 garlic, finely minced
  • 5 garlic, finely minced
  • 5 garlic, finely minced
  • frying oil
  • frying oil
  • frying oil
  • 0.25 lb flank steak, thinly sliced
  • 0.25 lb flank steak, thinly sliced
  • 0.25 lb flank steak, thinly sliced
  • 0.125 tsp baking soda
  • 0.125 tsp baking soda
  • 0.125 tsp baking soda
  • 0.125 tsp kosher salt
  • 0.125 tsp kosher salt
  • 0.125 tsp kosher salt
  • 0.125 tsp ground black pepper
  • 0.125 tsp ground black pepper
  • 0.125 tsp ground black pepper
  • 0.25 lb shrimp, peeled and deveined
  • 0.25 lb shrimp, peeled and deveined
  • 0.25 lb shrimp, peeled and deveined
  • 0.25 lb baby scallops
  • 0.25 lb baby scallops
  • 0.25 lb baby scallops
  • 0.125 tsp kosher salt
  • 0.125 tsp kosher salt
  • 0.125 tsp kosher salt
  • 0.125 tsp ground black pepper
  • 0.125 tsp ground black pepper
  • 0.125 tsp ground black pepper
  • Bok choy, washed and cut in half
  • Bok choy, washed and cut in half
  • Bok choy, washed and cut in half
  • 1 medium carrot, peeled and thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1 cup sugar snap peas, deveined
  • 1 cup sugar snap peas, deveined
  • 1 cup sugar snap peas, deveined
  • 1 cup baby corn, canned
  • 1 cup baby corn, canned
  • 1 cup baby corn, canned
  • 1 cup straw mushrooms, canned
  • 1 cup straw mushrooms, canned
  • 1 cup straw mushrooms, canned
  • 2 tbsp oyster sauce or mushroom sauce
  • 2 tbsp oyster sauce or mushroom sauce
  • 2 tbsp oyster sauce or mushroom sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 0.125 tsp ginger powder
  • 0.125 tsp ginger powder
  • 0.125 tsp ginger powder
  • 0.25 cup shaoxing wine
  • 0.25 cup shaoxing wine
  • 0.25 cup shaoxing wine
  • 2.5 cups chicken broth
  • 2.5 cups chicken broth
  • 2.5 cups chicken broth
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water

Equipment

knifecutting boardsmall bowlwokspatulapaper towel lined plate

Tips

  • You can make this recipe with any vegetables or protein you want.
  • Make sure to peel off the veins from the snow peas so it's not tough to eat.
  • Tenderize beef or chicken with a little baking soda.
  • Form the noodles into a rounded shape or whatever fits your serving plate.
Crispy Chow Mein Noodles | Clip Recipe