Uploaded January 2020 | Updated September 2026, 8 hours ago
Noodle base chow mein is more suited in restaurants. This type of chow mein is when the noodles is toasted on each side until crispy and place at the bottom of the plate. The rest of the ingredients are cooked separately with sauce and pour it on top of the noodle. With this method of cooking you get the best of both worlds, the crispy texture noodles while also being juicy. I do not sell this type of chow mein in the take away because it takes too much time to toast the noodles and beside after you placed a lid over the meal; it will be soft from the condensation by the time customers took it home.
I personally love noodle base chow mein, it’s a complete meal with all the essential vegetables and protein in one dish.
Below is my recipe for you guys to try at home
Restaurant style special chow mein recipe:
130g fine noodles (see my channel on how to prepare)
5 slices chicken breast
4 raw king prawns (26/30)
5 slices char siu pork
30g onion
20g sliced leek or 1 spring onion
40g broccoli
30g sliced carrots
20g bamboo shoots
20g water chestnuts
20g bean sprouts
Condiments:
1 teaspoon light soy sauce
Dash of wine
120ml water
Quarter teaspoon salt
Quarter teaspoon MSG
Half teaspoon oyster sauce
Dash sesame oil
Potato starch to thicken
#specialchowmein #noodlebasechowmein #restaurantspecialchowmein #noodlebasespecialchowmein
My blog khoanvong.com
instagram.com/khoan_vong
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
Instagram instagram.com/khoan_vong
Join exclusive membership youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw/join
#stirfryrecipe #authenticstirfryrecipe #stirfry
Noodle base chow mein is more suited in restaurants. This type of chow mein is when the noodles is toasted on each side until crispy and place at the bottom of the plate. The rest of the ingredients are cooked separately with sauce and pour it on top of the noodle. With this method of cooking you get the best of both worlds, the crispy texture noodles while also being juicy. I do not sell this type of chow mein in the take away because it takes too much time to toast the noodles and beside after you placed a lid over the meal; it will be soft from the condensation by the time customers took it home.
I personally love noodle base chow mein, it’s a complete meal with all the essential vegetables and protein in one dish.
Below is my recipe for you guys to try at home
Restaurant style special chow mein recipe:
130g fine noodles (see my channel on how to prepare)
5 slices chicken breast
4 raw king prawns (26/30)
5 slices char siu pork
30g onion
20g sliced leek or 1 spring onion
40g broccoli
30g sliced carrots
20g bamboo shoots
20g water chestnuts
20g bean sprouts
Condiments:
1 teaspoon light soy sauce
Dash of wine
120ml water
Quarter teaspoon salt
Quarter teaspoon MSG
Half teaspoon oyster sauce
Dash sesame oil
Potato starch to thicken
#specialchowmein #noodlebasechowmein #restaurantspecialchowmein #noodlebasespecialchowmein
My blog khoanvong.com
instagram.com/khoan_vong
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
Instagram instagram.com/khoan_vong
Join exclusive membership youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw/join
#stirfryrecipe #authenticstirfryrecipe #stirfry
