Chow mein is a common dish in many Chinese culinary traditions. Different areas make use of the noodles available to them. Using various types of noodles can create distinct and varied culinary experiences. This recipe demonstrates how to prepare chow mein noodles using knife-cut noodles. This serves as an example of how a basic template can be adapted with ingredient substitutions.
Ingredients (serving for 2)
3 cups precooked knife-cut noodles that has been stored in the refrigerator for at least 48 hours
1 tablespoon of scallion (stem portion) - optional
2 tablespoons of Wok with Tak Basic Seasoning Mix (or other seasoning agents as desired)
2 tablespoons of canola oil
Steps
Keep them in the refrigerator for a minimum of 48 hours.
Pour 2 tablespoons of cooking oil into the hot wok.
Heat the oil until it starts to lightly smoke.
Reduce the heat and allow the oil to smoke gently for around 15 seconds (refer to the video in Lesson 3 on spot seasoning for more information).
Turn the heat back up to medium.
Place the knife-cut noodles in the wok.
Use tongs to gently separate the noodles.
Toss the noodles in the wok to coat them with oil.
Add more oil if necessary.
Fry the noodles for approximately 10 minutes, regularly turning them with the tongs.
Add scallions and Wok with Tak Basic Seasoning. Adjust to taste.
The dish is ready to serve.
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