Want to imitate restaurant-style chow mein at home? Here's the secret method

Chow down on delicious chicken chow mein

We all love Chinese food and more often than not, we rely on restaurants to satisfy our cravings.

My experience with Chinese food is never complete without a serving of chicken chow mein -- it's one of the first things I order at a restaurant, but it is a dish that most restaurants don’t get right.

My wife however, makes a mean chow mein which is undoubtedly loved by everyone in our family. This is the Pakistani-influenced version, similar to what’s served in restaurants across the country.

I often hear people complaining about being unable to imitate restaurant-style chow mein at home. Well, here’s her secret: She cooks everything separately and assembles the chow mein towards the end. This not only keeps all the ingredients from turning into mush, but also gives a distinct flavour to every bite.

Here’s how you can prepare a plate of piping hot stir fried noodles in the confines of your own kitchen.



Prep Time: 35 mins

Serves: 3-­4 people

Ingredients

300 grams egg noodles (or rice noodles, depending on your preference)

150 grams boneless chicken (cut into 1 cm thin strips)

2 medium-­sized carrots (thin 1 ­inch julienne cut)

½ green bell pepper (julienne cut ­ if red and yellow bell peppers aren’t available, use 1 green bell pepper)

¼ red bell pepper (julienne cut)

¼ yellow bell pepper (julienne cut)

125 gm cabbage (thinly sliced)

2 spring onions (one inch pieces)

1 medium onion (thickly sliced)

6-­7 garlic cloves (crushed)

4 tablespoons sesame oil (use vegetable oil if sesame is not available)

6 tablespoons soy sauce

6-­8 tablespoons chili sauce (to taste)

2+1 teaspoon salt (2 teaspoon salt required while boiling noodles)

¼ teaspoon red chili flakes

¾ teaspoon black pepper

½ teaspoon white vinegar

½ teaspoon chinese salt (Ajino Moto or MSG ­optional)

A pinch of sesame seeds (for garnish)

Method

-Set aside all ingredients before starting to work on this recipe.

- Boil noodles as per the instructions on the box; add two teaspoons of salt during the process.

- Drain the water and let the noodles cool.

- In a wok, stir fry all the bell peppers in ½ teaspoon sesame oil for two minutes; take it out in a bowl once done

- Next, stir fry the cabbage in ½ teaspoon sesame oil for two minutes; set it aside once done.

- Stir fry the thickly sliced onion in ½ teaspoon sesame oil for two minutes; set it aside once done.

- Stir fry the carrots in ½ teaspoon sesame oil for two minutes; set it aside once done.

- In a sauce pan, add all the remaining sesame oil along with soy sauce, chili sauce, black pepper, Chinese salt, salt, chili flakes, and half of the garlic; cook for 3 minutes till the consistency is thick.

- Once all vegetables have been separately stir fried, add half of the remaining sesame oil and the garlic in a wok.

- After a minute, add the chicken and cook for 4-­5 mins (or till the chicken is tender) with the lid on.

- Add in the noodles to the chicken and stir fry for 2 minutes.

- Add in the stir fried vegetables one by one and mix well.

- Add the sauce to the noodles and cook for 2 minutes.

- Finally, add in the spring onions and turn the heat off.

Garnish with sesame seeds and serve immediately!