Chinese: Golden Crown Restaurant House Specia
Submitted by jezebean
Restaurant-style chow mein with crispy noodles, shrimp, chicken, BBQ pork, and colorful vegetables in savory oyster sauce. Recreate your favorite takeout at home in one hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis is the loaded chow mein you order when you can’t decide: shrimp, chicken, and char siu pork all tangled up with crispy pan-fried noodles.
Bok choy, bean sprouts, and a rainbow of vegetables add crunch while oyster sauce brings that deep, savory umami.
It’s the house special from your favorite neighborhood spot, now sizzling in your own wok.
The secret is crisping the noodles first, then tossing everything together so the sauce clings to every strand.
Kitchen Tips
- Get the noodles really crispy and golden before adding the other ingredients
- Cut all vegetables to similar size for even cooking
- Don’t overcrowd the wok; cook in batches if needed for proper searing
- Have everything prepped before you start; stir-frying moves lightning fast
Variations
- Use beef or tofu instead of one of the proteins for dietary preferences
- Add snow peas or broccoli for different vegetable combinations
- Swap oyster sauce for hoisin for a sweeter, less briny profile
Ingredients
Directions
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 serveral 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.
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