Chao Mien (Real Chow Mein)-Helen Horton

½ lb sliced pork or chicken

1 ½ T soy sauce

1 t cornstarch

 Combine and set aside to marinate for 30 minutes

 3 c cooked homemade noodles (or use cooked fettuccini)

 Heat 3 T oil in wok on high heat.  Add noodles to wok spreading into a ‘pancake’ of noodles.  Cook for 5 minutes until golden brown.  Do not stir.  With 2 spatulas, flip the noodles and cook 5 more minutes to brown other side.  Remove noodles to a large round platter.  With kitchen scissors, cut into serving size bunches but leave in a large flat circle of noodles.  Makes it easier to serve.

 1 t chopped ginger

1 t chopped garlic

1 c cabbage, hand break into 1 inch pieces

¼ c sliced thinly sliced white onion

¼ c coarsely grated carrots

¼ c bamboo shoots

¼ c snow peas cut in half, or fresh green beans sliced on angle

1 c bean sprouts

2-3 T mushroom pieces (prefer dried shitake reconstituted)

½ t salt

½ t sugar

1 t soy sauce

Heat 1 T oil on high heat in wok and stir fry meat until light brown.  Put back in bowl.  Heat 1 T oil on high heat in wok and stir fry ginger and garlic for just a few seconds so garlic doesn’t burn.  Add vegetables one at a time from hardest to softest stir frying each addition.  Add seasonings.  Put the meat back and stir to combine. 

¾ c chicken broth mixed with 1 T cornstarch

Bring meat and veggies up on the sides of the wok to create well at bottom of pan.  Add glaze slowly and stir until it thickens.  Pull the meat and veggies down from sides and combine.  Pour all over the noodles and serve immediately.