Chow Mein (with prawns and vegetables)

Asian cuisine in this country has come leaps and bounds since I was young. Now we can order any number of delicious dishes from an endless list of exotic countries, and yet sometimes all you want is a good old fashioned Chinese. Since I have been cooking I have been on the quest of recreating those flavours back at home (and without all the colours and chemicals!). Although I’m still to perfect a sweet and sour, I think I have finally cracked the chow mein and would you believe, a pinch of white pepper is my secret ingredient!

I think the key to authenticity in this dish is to use the appropriate noodles. Despite their ease of use the straight to wok noodles just aren’t right for this dish and even the fresh ones from the fridge in the supermarket are not perfect. I get mine from a little Chinese supermarket, if you aren’t sure of which ones to get just ask the shopkeeper, they are usually really helpful and great to get tips off!

I had a handful of prawns that needed using but this dish works just as well with thinly sliced chicken or beef or leave them out all together for a vegetarian dish. If using chicken add it in just after the onions and garlic (after they have been in for about 30 seconds) or if using beef add it in just after the veg. Any number of vegetables will work well in this and I would ideally have added bean sprouts and spring onions too.

Ingredients

Packet of Dried Noodles

Pak Choi

½ white onion

½ carrot

Handful mushrooms

Handful of prawns/chicken/beef (or none)

1 clove garlic

1-2 tablespoons sesame oil

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

Pinch of white pepper

This whole dish takes around 10 minutes to cook so its important that everything is prepped and ready to go as soon as you start.

Roughly chop the onion and garlic. Slice the carrot thinly; I use a peeler for this pressing down very hard to get a fairly thick ribbon. Halve or quarter the mushrooms depending on size.Shred the base of the pak choi and keep the leafy bits full. 

Cook the noodles according to their packet instructions.

Whilst they are cooking put the wok on high and add the sesame oil (if you think you need a bit more oil use a flavourless one such a groundnut), when hot add the onion and garlic. Moving constantly, cook for a minute or two until just turning translucent before adding the prawns. Check on the noodles, if they are already cooked drain and plunge into cold water to stop them cooking.

Still moving continuously, cook for another minute or so until the prawns are just starting to turn pink then add the vegetables. KEEP IT MOVING. Add the light and dark soy sauces and the pak choi leaves.  

Drain the noodles and add them to the pan. Keep mixing to cover the noodles in sauce and mix in with vegetables. Cook until the noodles are heated through and the leaves have wilted. Add a pinch of white pepper, taste, and add some sesame oil/soy sauce as necessary.