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
- Add water in a pot;
- Add salt when it comes to a boil;
- Cook egg noodles for 2 minutes, stir to avoid sticking;
- Rinse under cold water and drain, set aside;
- Add 2 tablespoons vegetable oil in a sauté pan on medium heat;
- Add noodles slowly to form a pancake shape;
- Turn it up side down when it forms a crest;
- Add 2 tablespoons vegetable oil from the side.
For squids and vegetables
- Clean, cut and pat dry the squids;
- Clean and cut vegetables;
- In a large sauté pan/wok, add 1 teaspoon of oil and sauté each vegetable separately on medium high heat;
- Add 1 teaspoon of oil and sauté squids until it roil up;
- Add thickening sauce;
- It is done when it comes back to a boil;
- Mix with vegetables;
- Pour on top of noodles;
- Serve hot.