Beef chow mein (Cantonese stir-fried beef noodles)

Chow mein (炒麵, "fried noodles") is a favourite of both Cantonese cuisine and Chinese-American restaurants: noodles fried crisp or tossed soft, with meat, vegetables and a soy-based sauce. What makes it authentic is "wok hei", the smoky flavour created in a very hot wok.

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Method

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1. Marinate the beef with the soy sauce, cornstarch and sesame oil for 15 minutes. ⏱ Timer: 15 min
2. Cook the noodles for the time given on the packet, drain, rinse with cold water and toss with a little oil so they don't stick.
3. Mix the sauce ingredients in a small bowl.
4. Heat 1 tbsp oil in a wok or large frying pan until very hot and stir-fry the beef for 1–2 minutes, stirring quickly; remove. ⏱ Timer: 1 min
5. In another 1 tbsp oil fry the garlic and ginger for 15 seconds, add the carrot and pepper (2 minutes), then the bean sprouts and spring onions. ⏱ Timer: 2 min
6. Add the noodles and the sauce and toss over high heat for 2–3 minutes, return the beef, stir-fry for 1 more minute and serve immediately. ⏱ Timer: 2 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cook over high heat in small batches so the vegetables stay crunchy.
• Drain and dry the noodles well, otherwise the wok will steam instead of fry.
• Slice the beef thinly against the grain so it stays tender.
• It can also be made with chicken, shrimp or tofu.

Frequently asked questions

What is the difference between chow mein and lo mein?

Chow mein noodles are fried (slightly crisp), while lo mein noodles are boiled and tossed in sauce.

What noodles should I use?

Chinese egg noodles; thin spaghetti works if you can't find them.

Similar recipes

• Vegetable lo mein · Chinese
• Yukgaejang (spicy beef soup) · Korean
• Pork chow mein (fried noodles) · Chinese
• Kongnamul-guk (soybean sprout soup) · Korean
• Mee rebus (noodles in thick sweet potato sauce) · Southeast Asian
• Japchae (glass noodles with vegetables) · Korean

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