Recipe: Egg Noodles as a food in China. - House Special Chow Mein

While researching for a recipe for Chicago Chow Mein for Joe in Dallas, Texas, I found some interesting information and a wonderful recipe, according to my standards that deserves to be brought to the attention of my Recipe Link friends. The elusive Chicago Chow Mein is still lost. Maybe Joe can be so kind to describe some of the ingredients and then perhaps it will be possible to obtain the tried and true recipe for Chicago Chow Mein.

In the ENCYCLOPEDIA OF CHINESE FOOD AND COOKING (adapted to the American Kitchen), Crown Publishers 1982, they explain that in Northern China, noodles are a common food staple. They are cheaper than rice and need few meat or vegetables to accompany them. Like all noodles, the chinese types come in a variety of shapes and sizes; some are small, often as fine as thread. Various kinds of American egg noodles are reasonable good substitutes. Authentic Chinese CHAO MEIN recipes require cooked noodles, which are then quick fried with other ingredients;LEFT OVER SPAGETTI MAY BE SUBSTITUTED.

Some of the recipes included in the Encyclopedia are Noodles with Pork and Salted Brown Bean Sauce; Noodles in Thick Gravy; Sweet and Sour Fried Noodles and others.

Here is another recipe that I found while searching the WEB and that I consider a whole meal:

HOUSE SPECIAL CHOW MEIN
From Recipeland
6 servings

15 oz Chow Mein Noodles (not canned)
1/4 cup Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 cups Fresh bean sprouts
1/4 cup Slivered bok choy
1/4 cup Slivered carrot
1/4 cup Slivered green pepper
1/4 cup Slivered celery
2 tbsp Sliced water chestnuts
2 tbsp Slivered bamboo shoots
2 tbsp Sliced canned mushrooms
2 tbsp Slivered onion
1/4 lb Peeled small shrimp (60 to 75 per pound size)
1/4 cup Chopped chicken
1/4 cup Slivered Chinese BBQ pork
1 cup Chicken broth
1 tbsp Cornstarch
1 tsp Oyster sauce
1/2 tsp Granulated sugar
1/2 tsp MSG (Optional)
1/8 tsp Salt

Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for several minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.