First off, while there is a dish called (in proper Anglicized Mandarin) “chau mien”, the proper way to order it is to call it ‘leung mein wong’, which literally translated means “two face yellow.” In other words, that the noodles have been browned on two sides. This makes my preferred version of this dish, which – unsurprisingly – is fried as opposed to steamed. Chow mein 炒面; traditional Chinese: 炒麪) are Chinese stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants.
INGREDIENTS
Chicken breast - 300 gr.
Boiled egg noodles - 300 gr.
Onion - 1 pc.
Sweet bell pepper - 1 pc.
Shiitake mushrooms - 200 gr.
Scallions - 80 gr.
Napa cabbage/Chinese cabbage - 80 gr.
Chili pepper - 10 gr.
Garlic - 5 tooth.
Ginger - 20 gr.
regular soy sauce - 2 tbsp.
Baking soda - 1/2 tsp
Oyster sauce - 4 tbsp.
dark soy sauce
Shaoxing wine 1 tbsp
sesame oil 2 tsp
white granulated sugar
white pepper, or sub with black pepper 1/2 tsp
cornstarch
chicken stock, unsalted
water
sesame seeds