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Cumberland Chow Mein (Kamloops version) Recipe

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This recipe for Cumberland Chow Mein (Kamloops version) is from Akada Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 handful noodles (Farkay noodles are the best, but Yet Ca Mein noodles can be used instead)
1 piece Cha Shu (see Cha Shu 2 recipe or purchase at a Chinese BBQ store)
1 19 oz can takenoko (bamboo shoots)
1 medium onion, sliced thin
4 celery stalks, sliced into long diagonal strips
6 shiitake mushrooms, Wash and soak in water to cover for 3 hours or until soft then cut into strips.
2 eggs
Directions:
Directions:
1. Beat eggs. Heat 1 tbsp oil in a heavy fry pan over medium heat and make a large egg "crepe", do not stir, tilt pan to spread egg and let it set. When cool, cut into julienne strips.
2. Bring to boil 2 quarts of water, add 1 tsp salt. Break noodles in half and drop into boiling water. Cook for 8 minutes. It is cooked when still a bit hard. Do not rinse. Repeat until all noodles are fried. (Noodles are done when they are dry and turn a creamy colour.)
3. Heat 2 tbsp oil in a fry pan, fry noodles a little at a time stirring constantly. Add more oil if needed. Spread on a platter or pan when done.
4. Heat 1 tbsp oil in the fey pan. Add thinly sliced shiitake and fry for a minute. Add sliced celery and takenodo. Add salt and white pepper to taste and add 1 tsp sugar. Stir, cover and cook until it steams. Put noodles on top, mix a bit, cover with foil and put in the oven to keep warm. Stir once.
5. Remove to warm platter. Top with thin shreds of cha shu. Placed egg strips on top. Serve hot
Personal Notes:
Personal Notes:
Noodles can be prepared beforehand. Drain cooked noodles and immediately run under cold water until thoroughly cold. Drain again. Mix 2 tbsp oil with cold noodles and set aside until ready for frying.

 

 

 

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