Chow mein noddles

This is what you see on every Chinese buffet. I have had some that are good but most are just ok. The ones I cook are as good as the best I have had, but I guess others  will have their own opinion of them. Best was in Swift Current Sask., mine are as close to those as I can make them.

1 small bag of fresh steamed thin chow mein noddles

The carrot, celery, suey Choy, red pepper, and onion are cut in match stick size about 1 &1/2 inch long

3/4 cup of carrots

3/4 cup of celery

3/4 cup of suey Choy

3/4 cup of red pepper

1 medium onion

4 green onions chopped

3 cloves of garlic finely chopped

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons canola oil

salt and pepper to taste

Tear the chow mein noddles into a bowl and cover with boiling water, let stand for 3 minutes then drain. In a frying pan with 2 teaspoons canola oil on medium heat add carrot, celery, suey choy, red pepper, and onion cook for 3 minutes stirring constantly, add the garlic cook 1 minute longer. Squeeze the water out of the noddles and add evenly to the pan, salt and pepper, mix with the vegetables, continue cooking and mixing for about 3 minutes or until some of the noddles start to crisp. Add the green onions, sprinkle the sesame oil and soy sauce around the pan, mix the noodles to blend them in and serve.

 

About Graham Stewart

This is me on a bad day.
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1 Response to Chow mein noddles

  1. Kelli Stewart says:

    What is a good alternative for canola oil?

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