• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mom's Cantonese Style Chow Mein W/ Char Siu

  • Recipe Submitted by on

Category: Chinese, Pasta

 Ingredients List

  • 4 Shiitake mushrooms; dried
  • 1 lb Bok choy; (Chinese cabbage)
  • 1/2 c Bamboo shoots
  • 1/2 lb Egg noodles; fresh, Chinese
  • 1 tb Virgin olive oil


1/4 c Virgin olive oil
2 sl Ginger; minced (up to 3)
1 tb Shoyu; (soy sauce)
1/2 c Chicken stock
1 ts Sesame oil
2 tb Oyster sauce; (up to 3)
2 ts Cornstarch; DISSOLVED in
2 tb Water

1/2 lb Char siu; (Chinese roast
2 Green onions; cut in 2"

Mushrooms: In a small bowl cover the mushrooms with 1/2 cup warm water. Let
them soak for 30 minutes. Discard the water and the stems. Cut mushrooms
into 1/8" strips.

Bok Choy: Wash and trim cabbage. Cut into 2" x 1/4" strips.

Bamboo Shoots: Drain; slice in 2" x 1/8" strips

Noodles: Bring 2 quarts of water to a boil and boil noodles for 4-5
minutes. Drain. Arrange noodles, which have been tossed with 1 tablespoon
olive oil, in a shallow baking dish. Bake in a 375 degree oven for 7-8
minutes or until lightly browned. Turn and bake another 7-8 minutes. Remove
from oven and set aside.

NOTE: You can eliminate the baking of the noodles and just mix them in with
the veggies and sauce.

Sauce: Heat wok. Add oil, ginger, bok choy, mushrooms, bamboo shoots and
stir fry for a couple of minutes - not too long. Add shoyu, chicken stock,
sesame oil, oyster sauce and toss until completely heated through. Add
cornstarch mixture; stir until sauce thickens and remove from heat.

PRESENTATION: Arrange noodles on a large platter. Pour the sauce and
vegetables over the noodles. Top with char siu and green onions and serve
immediately. ]]]]]

Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero

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