Mixed Chao Mien
Chinese people say that Shanghai is the most ‘European’ city in China. This dish is one of my many that reflects the cultural mix of the metropolis in their use of several different meats.
- 115g Small Shrimps, Shelled
- 115g Pork Fillet, Shredded
- 3 Tablespoons Light Soy Sauce
- 2 Tablespoons Sesame Oil
- 10 Tablespoons Vegetable Oil
- 450g Dried Egg Noodles - Cooked In Boiling Water For 3 Minutes - Rinsed Under Cold Water - Then Drained
- 1 Chicken Liver, Cut Into Small Slices
- 4 Wood-ear Mushrooms, Soaked For 5 Minutes, Then Cut Into 2.5cm Strips
- 60g Bamboo Shoots, Sliced Into Matchsticks
- 1/2 Teaspoon Salt
- 0.5 Litre Meat Stock
- 2 Tablespoons Cornstarch Paste
- 60g Spinach, Roughly Chopped
- 2 Spring Onions, Sliced Diagonally Into 2cm Lengths
10 Minutes + 30 Minutes Marinating Time
1. Into a bowl, place the shrimps and the pork, 1 tablespoon soy sauce and 1 tablespoon sesame oil, then leave to marinate for 30 minutes.
2. Heat 4 tablespoons vegetable oil in a frying pan, then add the noodles and fry for about 3 minutes. Turn the noodles over, splash another 2 tablespoons vegetable oil around the edge of the pan, and continue frying until the noodles are brown. Place on a large platter.
3. Heat 4 tablespoons vegetable oil in a frying pan and stir-fry the shrimps until cooked, then remove from the oil and set aside. Using the same oil, stir-fry the pork until it turns white, then add the chicken liver, wood-ear mushrooms, bamboo shoots, 2 tablespoons soy sauce, salt and meat stock, then add the spinach, spring onions and shrimps, mixing well. Splash in 1 tablespoon sesame oil, pour over the noodles and serve.
Recipe for ‘Mixed Chao Mien’ taken from: The Big Book of Noodles by Vatcharin Bhumichitr. Published by Kyle cathie, priced £16.99.