8/1/2018

GRANDMA'S CHOW MEIN

Grandma's Chow Mein

Ramen noodles
Bean sprouts
Celery
Onion
Soy sauce
Vegetable oil

Sweet Egg

  • 6 eggs
  • 2 Tbsp sugar
  • 1 tsp soy sauce


Steps

Boil chow mein noodles according to package directions (likely 6-10 minutes) till al dente. Save a bowl full of your boiling water before you strain the noodles and blanch* the bean sprouts in the water for 3 minutes.

Preheat oven to 400 degrees. Drain noodles, lay them evenly on a cookie sheet, and coat with a few tbsp of vegetable oil so the noodles don't stick. Bake noodles for 12-20 minutes until they begin to get brown and a little crispy, but not burnt. Toss as needed so they're evenly browned. Set aside once done.

Dice celery, green bell pepper, and onion into bite-sized pieces. Sauté in a pan with veg oil for 5-7 minutes until veggies are cooked but still have a crunch. Right before you turn the burner off, season the veggies with a hit of soy sauce (a few tablespoons). Set them aside.

Making the sweet egg is fairly simple, but the key is having you pan on medium-low, plenty of oil in the pan, and having your rubber spatula handy. Begin heating your (ideally) non-stick pan with a tsp of oil and swirl your oil around to coat the bottom. Then whisk your eggs with sugar and a splash of soy till combined. Pour just enough egg mixture in the pan to barely cover the bottom and swirl it around (like an omelette!) As the egg cooks, lift the end of the pan that's towards you and flip it over itself, waiting 10 seconds or so between flips, till you flip the egg across the pan creating one long log. Repeat with remaining batter, and be sure to add more oil to the pan so your egg doesn't stick! Slice egg logs as seen in photos.

Assemble your chow mein in a deep dish with noodles on bottom, sautéed veggies, then top with your sweet egg.

When serving, be sure to spoon out a layer like you would lasagna to get each ingredient, and season with a splash of soy sauce to season once more. Eat to your heart's content!!

*Blanching is simply when you want to submerge a veg in water for a short period to take the rawness away, but keep it nice and crisp. Once blanched, drain water and set bean sprouts aside.