Best chow mein recipe: 59 photos
FAQ
The BEST Chow Mein Sauce:. Combine soy sauce, light sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to make the signature sweet and savory sauce that makes chow mein taste authentic.
Simple sauce: While chow mein sauce is unbelievably easy to make, it still brings a complexity of flavors to the dish. The careful combination of ingredients like soy sauce, sesame oil, oyster sauce and sugar results in a chow mein sauce that has hints of both savory and sweet notes.
Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served. There is a regional difference in the US between the East and West Coast use of the term chow mein. On the East Coast, chow mein is always the crispy kind.
Carbon steel woks. Carbon steel woks are known to impart a smoky, caramelized taste, but any wok works fine as long as the frying technique is right. To give your chow mein a smoky flavor, drizzle soy sauce around the edges of the wok as you fry the chow mein, making sure the surface is a little oily so the sauce won't burn.
The main difference is that noodles labeled Hong Kong or pan-fried noodles are par-cooked in boiling water, which makes them ready to stir-fry. Use this variety for dry stir-fried noodle dishes, like this stir-fried chow mein with four vegetables and whenever you want the noodles to be slightly (or very) crispy.