- 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
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.