Just use around 4 to 5 cups of any vegetables you want. Vegetable options for topping – there’s really no rules here. I’ve separated the photos into two components:īase ingredients – for the sauce and the crispy noodles and Here’s what you need for Crunchy Chow Mein. It means that the very centre of the noodles don’t go 100% crispy like when you deep fry.īut the entire surface area of the noodle “pancake” does get crispy, so as long as you make them fairly thin, you certainly won’t feel like you’ve been cheated of crispiness!!! So when I make Chinese Crispy Noodles at home, I pan fry them. Tasty, for sure, but my skinny jeans aren’t so much of a fan. Typically, the crunchy noodles served at Chinese restaurants are deep fried. The stir fry topping is much saucier than most Chinese stir fries and this is because you need plenty of sauce so it soaks through some of the noodles, softening them so they can be slurped up like normal noodles.īut the best part is all the crunchy noodle bits that remain! So as you eat your way through the plate, you get that awesome combo of juicy chicken, tender-crisp vegetables, loads of tasty Chinese brown sauce, soft slippery noodles AND crunchy noodles.

It’s a Hong Kong / Cantonese style dish, and there are a lot of variations but the core of it is a bed of deep fried crunchy noodles topped with a saucy stir fry. Made healthier by pan frying rather than deep frying the noodles, this is an easy recipe that can be on the table in 20 minutes!Īt my local Chinese, they call this Crispy Chow Mein Noodles. You’ll love how the sauce soaks the noodles so some of it is soft, while some of it stays crispy.

One of my all time favourite dishes at my local Chinese!! Crispy noodles topped with a saucy chicken and vegetable stir fry, this is a CRUNCHY version of Chow Mein.

Chow king beef mami recipe