The Combo Chow Mein My Dad's Made 100,000 Times

Method5 steps

1. 1

   Step 1: First, we'll start by preparing our ingredients. Slice celery (2 oz) diagonally. Slice carrot (1 oz) into thin planks, stack together and julienne into thin strips. Stack cabbage (2 oz) leaves together, cut into thin strips. Cut ends off seafood mushrooms (2 oz), soak in bowl of cold water, drain. Cut green onion (2 pieces) into 3/4 inch-long pieces. Cut chicken (3 oz) into about 1/3 - 1/2 inch slices. Cut shrimp (4 oz) in half lengthwise. Skip this step if using smaller shrimp. Cut char siu (3 oz) into slices.

   Uses 2 oz celery · 1 oz carrot · 2 oz cabbage · 2 oz seafood mushrooms · 2 pieces green onion · 3 oz chicken meat · 4 oz shrimp · 3 oz cooked char siu

2. 2

   Step 2: In a clean bowl combine 1 tbsp light soy sauce, 1 tbsp oyster sauce, the listed 1 tsp tamari, the noodle-sauce 1/2 tsp salt and 1 tsp sugar.

   Uses 1 tbsp Kikkoman light soy sauce · 1 tbsp Kikkoman oyster sauce · 1 tsp Kikkoman tamari · 1/2 tsp salt, for noodle sauce · 1 tsp sugar

3. 3

   Step 3: In one bowl marinate the prepared chicken slices with the chicken-marinade 1/2 tsp salt, 1 tsp cornstarch and 2 tbsp water. In a separate bowl marinate the prepared shrimp with the shrimp-marinade 1 tsp cornstarch and 1 tsp water. Refrigerate while cooking the noodles.

   Uses Prepared chicken slices · Prepared shrimp · 1/2 tsp salt, for chicken marinade · 1 tsp cornstarch, for chicken marinade · 2 tbsp water, for chicken marinade · 1 tsp cornstarch, for shrimp marinade · 1 tsp water, for shrimp marinade

4. 4

   Step 4: First, we'll steam the noodles. Place steamer rack in a wok. Add separate cooking water to a depth of a couple of inches, but stop before you reach the top of the steaming rack. Turn the heat to high. Place chow mein noodles (18 oz) on a plate or a perforated steamer basket. Put it into the wok and cover with lid. Once the water is boiling, begin your timer for 10 minutes with the stove on high heat. Once the time’s up, take out the noodles and remove the steamer rack. Then, we'll briefly blanch the vegetables and cook the noodles. With the heat still on high and the water boiling, blanch the prepared celery, carrot, cabbage and green-onion pieces for 20 seconds; leave the drained mushrooms for the final stir-fry Use spider strainer to remove the vegetables, let excess water drain Dump the noodles directly into the boiling water in the wok. Loosen up the noodles and cook for 5-6 minutes on medium-high heat. If you break apart a strand of noodle and the center has a pale dot, the noodle is not fully cooked through and it needs a bit more time. If there’s no white dot, it’s ready. Drain the cooked noodles through a colander.

   Steam noodles · 10 minUses 18 oz chow mein noodles · Water for steaming noodles, blanching vegetables and boiling noodles, as needed · Prepared celery, carrot, cabbage and green onion

5. 5

   Step 5: First, stir-fry chicken + shrimp. Heat a clean wok on high heat, add 2 tbsp cooking oil. Spread chicken out to maximize surface contact for searing, lower heat to medium. After 10-15 seconds, once the bottoms are seared, stir chicken. Stir-fry for 40-50 seconds until it is nearly cooked through Add shrimp to the chicken, stir-fry for the source's 50-second guide, then continue until the chicken centre reaches 74°C/165°F and the shrimp are firm and opaque. Transfer them to a clean plate Then, stir-fry the noodles. Add noodles to wok, increase to high heat, add the remaining 1 tbsp cooking oil around the perimeter of the wok Spread out the noodles, leave them alone for 45 secs to give them time to sear When the bottom’s taken on a nice golden brown sear, flip the noodles around so that a new side of the noodles can sear. Pan-fry for another minute so this side can also get golden-brown Stir again, then let the noodles pan-fry for a final 30 seconds Finally, stir-fry everything. Loosen up noodles, reduce heat to low, pour sauce onto noodles, stir to distribute Add the cooked chicken and shrimp back to the wok, add seafood mushrooms by placing them under the noodles to cook, increase heat to high Add char siu + vegetables, stir-fry everything for 1 min Drizzle sesame oil, give a final stir Check that the mushrooms and vegetables are cooked and everything is hot throughout, then turn off the heat and plate the chow mein.

   Uses Marinated chicken · Marinated shrimp · 3 tbsp cooking oil, divided · Cooked drained noodles · Blanched drained vegetables · Drained seafood mushrooms · Sliced cooked char siu · Noodle sauce