Ingredients: |
Ingredients: 3 ounces dried soba noodles or other Chinese egg noodles
peanut oil
Kosher salt
1/2 cup low sodium chicken broth
3 tablespoons fish sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon dark sesame oil
1 heaping tablespoon minced, peeled fresh ginger
3 cloves garlic. minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
3 carrots, peeled and julienned
2 cups fresh broccoli florets, minced to medium sized pieces
3 cups cooked white rice, hot (optional)
|
Directions: |
Directions:Boil noodles according to package instructions. Drain and rinse under cold running water. Shake off excess water and pat noodles dry with towel.
Heat the peanut oil (about 1/4 cup) in a large skillet. Add the noodles, spreading them out evenly to cover the skillet. Fry, turning once until golden brown and crispy (4-8 minutes). Break the noodles up, by stirring near the end of cooking.
Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out pan.
Whisk together the chicken broth, fish sauce, soy sauce, cornstarch and sugar in a small bowl and set aside. Season the vegetables with the sesame oil, salt and pepper, and set aside.
Heat skillet over high heat. Heat 2 tablespoons peanut oil until very hot. Add the ginger, garlic and scallions and stir-fry until fragrant, about 30 seconds. Add the carrots and broccoli and stir-fry until lightly browned, about 1 and 1/2 minutes. Add the onion and celery and stir-fry about 2 minutes. Spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil and stir to coat the chow mein mixture. Stir in the noodles and remove from heat. Serve over the rice. Season with pepper if desired. |
This recipe for Chow Mein is from