Chow Mein Sandwich

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 pound dried thin Chinese egg noodles
  • Vegetable oil for deep frying, plus 2 tablespoons
  • 4 cups chicken stock
  • 1/4 cup cornstarch
  • 1 large white onion, cut into long thin strips
  • 2 stalks celery, trimmed and cut on the bias into thin pieces
  • 1 tablespoon minced garlic
  • 4 ounces mung bean sprouts, well rinsed and patted dry
  • 1/4 cup molasses
  • 4 hamburger buns, warmed
Directions
  • In a large pot of boiling water, cook the egg noodles until barely tender and still slightly firm. Drain, rinse under cold running water, drain, and pat dry.

  • In a deep fryer, heat the oil to 350 degrees F.

  • In 4 batches, add the noodles in a round strainer and cook until golden. Remove and drain on paper towels.

  • In a small bowl, combine 1 cup of the stock with the cornstarch, and stir to dissolve into a thin paste.

  • In a large wok or heavy pot, heat the remaining 2 tablespoons of oil over high heat. Add the onions, celery, and garlic, and stir-fry for 1 to 2 minutes. Add the bean sprouts and cook for 1 minute. Add the remaining 3 cups of stock and stir to heat through. Add the cornstarch slurry and cook, stirring until the mixture thickens. Stir in the molasses and remove from the heat.

  • To serve, place the bottom of 1 hamburger bun on each of 4 large plates lined with waxed paper. Place a fried noodle round on the bun and top with the chow mein. Top with the remaining hamburger buns and wrap tightly in the wax paper. Serve immediately.


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    Chow Mein

    Recipe courtesy of Ree Drummond