Char Siu Chow Mein

Method12 steps

1. 1

   Step 1: Mix the 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp chicken bouillon powder and 1 tsp white pepper in a small bowl. Add the ½ tsp sugar unless the cooked char siu is already sweet and saucy enough. Add a spoonful of the separate sauce water to loosen the mixture, stir evenly and set aside.

   Uses 2 tbsp oyster sauce · 1 tbsp soy sauce · 1 tbsp dark soy sauce · 1 tsp chicken bouillon powder · 1 tsp white pepper · ½ tsp sugar, optional if the char siu is already sweet and saucy · A spoonful of water, to loosen the sauce

2. 2

   Step 2: Thinly slice the ½ lb ready cooked char siu and keep it ready. Cut the green-onion (1 bunch) bunch into 1-inch pieces, keeping all actual white parts separate from all actual green parts.

   Uses ½ lb cooked char siu roast pork · 1 bunch green onions, cut into 1-inch pieces; separate whites and greens

3. 3

   Step 3: Heat a little of the unmeasured frying oil in a large pan over medium-high heat. Add the sliced ½ onion and stir-fry until lightly browned.

   Uses Actual oil draw for frying the vegetables · ½ onion, thinly sliced

4. 4

   Step 4: Add all the reserved green-onion white parts to the browned onion and stir-fry for 1 more minute.

   Fry green-onion whites · 1 minUses Lightly browned onion · All actual white parts from the source bunch

5. 5

   Step 5: Add the sliced half head of small green cabbage and stir-fry for 2–3 minutes, until slightly softened.

   Stir-fry cabbage · 3 minUses Fried onion and green-onion whites · ½ head small green cabbage, thinly sliced

6. 6

   Step 6: Add the roughly 10 oz bean sprouts to the pan and stir-fry for 1 more minute.

   Stir-fry bean sprouts · 1 minUses Fried cabbage and onions · About 10 oz bean sprouts (one source-size bag)

7. 7

   Step 7: Transfer all the cooked vegetables from the pan to a plate and reserve them while frying the noodles.

   Uses Cooked onion, cabbage and bean sprouts

8. 8

   Step 8: Over medium-high heat, add another actual draw of the unmeasured frying oil to the same pan. Add the 1 lb ready-steamed egg chow mein noodles and the separate ¼ cup noodle water. Loosen and toss the strands while stir-frying for about 2 minutes, until hot with golden, crisp areas.

   Stir-fry ready-steamed noodles · 2 minUses Actual additional oil draw for frying the noodles · 1 lb ready-steamed egg chow mein noodles · ¼ cup water, to loosen the ready-steamed noodles

9. 9

   Step 9: Pour the prepared sauce mixture over the fried noodles and toss until coated evenly.

   Uses Fried chow mein noodles · Prepared chow mein sauce

10. 10

    Step 10: Return all the reserved cooked vegetables to the sauced noodles and toss evenly.

    Uses Sauced chow mein noodles · Reserved cooked vegetables

11. 11

    Step 11: Add all the sliced ready cooked char siu and all the reserved green-onion green parts. Toss until the roast pork is thoroughly heated and everything is combined. Serve immediately while the noodles retain their crisp edges.

    Uses Sauced noodles with cooked vegetables · Sliced cooked char siu · All actual green parts from the source bunch

12. 12

    Step 12: Refrigerate any leftovers promptly in a sealed container and use within 2–3 days. Reheat the actual remaining portion in a pan over medium heat or in the microwave until thoroughly hot, reaching 165°F / 74°C; leftover noodles will be softer.

    Uses Actual dish remaining after serving