Chinese Chow Mein

Many Canadians consider Chop Suey and Chow Mein to be very similar dishes.

  That MESS, with a few soggy noodles sprinkled over top, that you are served in many Canadian Chinese restaurants is not Chow Mein.

The true Chow Mein is an ancient, time honoured Chinese fare (literally meaning fried noodles). Chop Suey on the other hand (a true American invention) has a very interesting history

People from other countries or cultures have often claimed that Americans throw their food away, preferring to eat the garbage.

According to a favoured bit of folk lore, an angered Chinese cook did mix together the days garbage in a bit of broth and presented it to San Francisco restaurant patrons who, had earned his ire. Not knowing any better, those Americans being so insulted loved the dish and much to the amused bewilderment of their “would be tormentor”, returned time and again to order it. Chop Suey is a deliberate mispronunciation of “chopped sewage”.     

Chow Mein the ubiquitous Chinatown fried noodle dish is enormously popular with its combination of colours, textures, and tastes.

 My rendition is even more elegant and bountiful than the best Chinatown version because I combine shrimp, and chicken, with brilliant snow peas, and sweet red peppers, along with water chestnuts, and black mushrooms.

 The ingredients are infinitely variable, so feel free to experiment by substituting broccoli, or Chinese cabbage, for example, or pork, beef, or squid.

Fry the noodles a few hours in advance then set them aside. Just before serving place them on a serving platter in a 250 F oven for 5 minutes to reheat before completing the dish. Don't leave the noodles in the oven too long or they will dry out. To eat chow mein the Chinese way, each person lifts out a portion of noodles with their chop sticks (the trick is to be slightly aggressive when tackling the tangle of noodles and lift them out and up), places them on their dinner plate or in their rice bowl, and then nabs a few pieces of chicken or shrimp and vegetables.

2 chicken breast halves (1 pound), skinned boned, each cut in half lengthwise, then thinly sliced against the grain

Marinade # 1

2 Tbsps. water                                          

½ tsp.            soy sauce                            

½ tsp.            dry sherry                           

¼ tsp.            sesame oil                          

½ tsp.            tapioca or corn-starch

 ½ lb. raw shrimp, peeled and deveined

Marinade # 2

¼ tsp.            salt                                        

¼ tsp.            sugar                                    

Pinch white pepper

1 ½ tsp. dry sherry                                   

½ tsp.            sesame oil                          

½ tsp.            tapioca or corn starch

            Oil for stir-frying

½ lb.   Chinese, Chow Mein noodles, or vermicelli (Not the short, dry Pre-cooked type which are suitable only for that unique and uniquely “American” dish)     

Cook the noodles in boiling water for about 2 minutes, stir tenderly until loosened. Then toss with 1 Tbsp. sesame oil and set aside to cool.

3 large garlic cloves, minced

1 Tbsp. finely minced fresh ginger     

6 Chinese dried black mushrooms-stems snapped off, soaked for 30 minutes in hot water, squeezed dry, and thinly sliced.

4 water chestnuts, peeled and sliced

2 rings sweet red pepper, diced

6 snow peas, ends trimmed

3 large whole green onions cut into 1 inch pieces.

            You may also add bean sprouts and bamboo shoots

Seasoning Liquid: combine,  in bowl.

1 cup  chicken stock

1 Tbsp. oyster sauce                                                                              

1 Tbsp. dry sherry                                                                        

1 tsp. soy sauce                                                                            

2 tsps. sesame oil                                                                        

¼ tsp.            salt

Thickener: combine, in small bowl:

 2 Tbsps. potato or corn-starch                                                                       

2 Tbsps. water

1. Combine chicken with marinade in bowl; marinade 30 minutes or up to 24 hours, covered in refrigerator.

2. Combine shrimp and marinate 30 minutes or up to 6 hours, covered in refrigerator.

3. Preheat oven to 250 F. Place large (13inch) heatproof platter in oven.

4. Heat 10-inch non-stick or cast-iron skillet on high heat. Add 2 Tbsp. oil; when hot, add noodles and press into round pancake shape. Fry noodles for 2 to 3 minutes each side or until both sides are golden brown and crisp, flipping over noodle 'pancake' and adding more oil if needed by lifting noodle cake and pouring underneath. Remove to the heated serving platter; put back in oven to keep warm.

5. Heat wok on high heat. Add 3 Tbsps. oil; when hot, add chicken. Stir-fry for 2to 3 minutes or until opaque. Remove to plate. Add shrimp; stir-fry for 1to2 minutes or until pink. Remove to plate with chicken.

6. Clean and dry wok if charred bits stick to bottom. Return to high heat. Add 2 to 3 Tbsps. oil; when hot, add garlic and ginger and cook a few seconds. Add mushrooms, water chestnuts, red pepper and snow peas; toss for 1 minute or until heated through. Return chicken and shrimp to wok. Add green onions; toss to mix.

7. Pour in seasoning liquid; bring to a boil Re-stir thickener, pour into wok and stir until thickened. Sauce will be quite thick, so remove from heat immediately to prevent it from thickening even more.

8. Remove platter from oven; top noodles with mixture. Serve at once.

Serves 4to 6