Sunday, June 24, 2007

Business Lunch: Crispy Chow Mein

Whenever I get the chance to shop at the Asian grocery stores and am heading straight home afterwards, I always like to buy the fresh chow mein or frying noodles. There are tons of noodles, from Shanghai thickness to thin Hong Kong style. I love the thin Hong Kong-style noodles to make won ton soup noodles or this crispy chow mein dish. The noodles are called crispy because you pan-fry it in a wok and get it slightly burnt. It's made into a cake that you pour your favorite ingredients on top as a sauce. In this case, I make a black bean chicken stir fry which has a deep flavor that's yummy with the noodles. (The noodles above, BTW, is called "steamed chow mein" and is made by a company from Elmonte, Calif.)

If you find yourself going for Chinese take out often for your lunch because it's cheap, well, try this next time and you don't have to worry about the extra oil or MSG often found at the cheap Chinese places. Enjoy!

1 comment:

Doug said...

I love these noodles - they must use egg in them because they always taste so rich.

A little MSG never hurt anyone ;)