Crispy Chow Mein Noodles
Crispy chow mein noodles topped with meat and vegetables in a delicious gravy is a Chinese dish you're going to love! And instead of pan-frying the noodles, they're made crisp in the oven!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 lb. fresh chow mein noodles
- 3 tablespoons neutral flavored oil
- 1/2 teaspoon salt
- 3/4 lb. rib-eye or sirloin steak, (sliced thin)
- 2 teaspoons tapioca starch ((cornstarch okay))
- 1/2 onion, (cut into chunks)
- 2 stalks green onions, (whites separated from greens, cut into 1-inch lengths)
- 1/4 lb. sugar snap peas ((or leafy vegetables))
- 3/4 cup beef broth ((or chicken or vegetable broth))
- 2 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 4 teaspoons beef broth ((water okay))
- 2 teaspoons tapioca starch ((cornstarch okay))
Instructions
- 1
Preheat oven 425F/220C.
- 2
Bring a pot of water to a boil and add the noodles. Reduce the heat to medium and use chopsticks to loosen the noodles.
- 3
Cook until the noodles are completely separated and just cooked. Drain the noodles and rinse under cool water to stop the cooking process.
- 4
Make 3-4 cuts through the noodles with food scissors. Mix the noodles with salt and oil. Note: You can use an oil spray to coat the baking dish/pan and to spray the top of the noodles instead of mixing them with oil.
- 5
Spread the noodles in an oven-safe dish or baking pan and bake for 30 minutes or until the noodles are browned and crisp. The noodles should be crispy on the edges, top, and bottom.
- 6
In a bowl or measuring cup, combine the chicken broth, oyster sauce, Chinese cooking wine, light soy sauce, honey, sesame oil, and white pepper. Mix well and set aside.
- 7
Heat a skillet over medium-high heat. Spray a light coating of oil in the pan. Add the onions and garlic and fry for about 2 minutes to soften.
- 8
Add the beef to the skillet and fry for about 1-2 minutes, until it is partially cooked.
- 9
Add the sugar snap peas and carrots and stir-fry for about 1 minute.
- 10
Stir the gravy ingredients and add it to the skillet. Mix well.
- 11
Mix the tapioca starch and water together to make a slurry and add to the skillet. Mix well and bring to a boil.
- 12
Add green onions (if using) and stir. Ladle over the crispy chow mein noodles and serve immediately.