Chinese Style Chow Mein Noodles is just the perfect classic all occasion dish. This version uses the familiar roast pork and shrimp along with the customary stir fried vegetables in a simple thickened chicken broth. You can use this recipe as a canvas to add y our own favorite meats and vegetables.
3 (14-16 oz.) pkg. ready to eat chow mein noodles
2 TB oyster sauce
1 TB sesame seed oil
2 medium carrots, peeled, thinly sliced, slivers
12 oz. pkg. green beans, thinly sliced diagonally
4 stalks celery, thinly sliced, slivers
1 c. bamboo shoot strips, rinsed, drained
6 dried mushrooms, soaked, stems removed, thinly sliced
4 stalks green onion, thinly sliced diagonally
2 TB + 2 TB vegetable oil
1 lb. char siu, sliced
1/4 lb. small shrimp, peeled, deveined
3 TB cornstarch
2 TB sugar
2 TB soy sauce
3 c. chicken stock
garnish: cilantro leaves
Preheat oven to 250 degrees. Place noodles in a 13x9-inch baking pan. Toss noodles with 2 TB oyster sauce and 1 TB sesame seed oil. Keep warm in oven (while you prep and prepare remaining ingredients) In a small mixing bowl; combine sauce ingredients. Set aside. In a large skillet or wok over medium high heat; saute all vegetables in 2 T. oil for 2-3 minutes until crisp tender. Remove from skillet. Into skillet; add remaining 2 TB of oil. Stir-fry char siu and shrimp for 1 minute or until shrimp just barely turns pink. Add vegetables and broth mixture; stirring until mixture thickens. Spoon mixture onto warmed noodles.
For service: Garnish with cilantro. Serves 14-16.
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