Chow Mein with Squid and Vegetables 魷魚炒麪

Chow Mein with Squid and Vegetables 魷魚炒麪

Ingredients:

For chow mein

  • 3/4 lb (0.375 kg) fresh Chinese egg noodles;
  • 4 tablespoons vegetable oil (for high heat);
  • 4 cups water;
  • Sea salt.

For squids and vegetables

  • 3 medium size squids, about 1 lb (0.5 kg);
  • 4 oz (125 g) sweet peas;
  • 3/4 lb (0.375 kg) king mushrooms, can be substituted with white mushrooms;
  • 1 piece ginger, about 2-4 oz (100-200 g), peel, clean and finely julienne;

For thickening sauce

  • 1 teaspoon cornstarch;
  • 1/2 teaspoon cane sugar;
  • 1/4 cup (60 ml) water;
  • 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
  • 1 teaspoon dark soy sauce.

Recipe:

Serving for 2

For chow mein

  1. Add water in a pot;
  2. Add salt when it comes to a boil;
  3. Cook egg noodles for 2 minutes, stir to avoid sticking;
  4. Rinse under cold water and drain, set aside;
  5. Add 2 tablespoons vegetable oil in a sauté pan on medium heat;
  6. Add noodles slowly to form a pancake shape;
  7. Turn it up side down when it forms a crest;
  8. Add 2 tablespoons vegetable oil from the side.

For squids and vegetables

  1. Clean, cut and pat dry the squids;
  2. Clean and cut vegetables;
  3. In a large sauté pan/wok, add 1 teaspoon of oil and sauté each vegetable separately on medium high heat;
  4. Add 1 teaspoon of oil and sauté squids until it roil up;
  5. Add thickening sauce;
  6. It is done when it comes back to a boil;
  7. Mix with vegetables;
  8. Pour on top of noodles;
  9. Serve hot.

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