Steaming Secrets: Perfecting The Art Of Chow Mein

Steamed chow mein is a delicious Chinese dish that can be made in the comfort of your own home. It is a simple dish to prepare, with the key steps being to steam the noodles, stir-fry the ingredients, and combine them with a mouth-watering sauce. The result is a perfect balance of sweet and savoury, with a signature crunch from the noodles. This dish is highly customisable, so you can add your favourite vegetables, proteins, and spices to make it your own. With just a few simple steps and ingredients, you can create a restaurant-worthy meal that will impress your taste buds and your guests!

Choosing and preparing the noodles

The type of noodle you choose for your steamed chow mein is important. While you can use Italian spaghetti or German egg noodles, it is recommended to use real Chinese egg noodles. These are available in most grocery stores and come in various thicknesses. Classic chow mein noodles are very thin and will usually be labelled as chow mein noodles. Check the label to ensure they are egg noodles and not rice noodles with yellow food colouring.

If you are using dried noodles, bring a large pot of salted water to a rolling boil. Add the noodles and stir carefully to separate them. Boil for 2-4 minutes, or according to the manufacturer's instructions. Do not overcook the noodles as they will fall apart. Stir the noodles again, drain them, and toss with oil to prevent them from sticking together.

Alternatively, you can steam your noodles. Lightly coat a steamer basket with non-stick cooking spray and place it in a large pot. Add enough water to the pot to fill the space below the steamer basket. Bring the water to a boil. Rinse the noodles in cool water and place them in the steamer basket. Cover the pot and steam for 2-3 minutes. Drain the noodles, rinse them in hot water to remove the starch, and return them to the steamer for another 2-3 minutes. Remove the noodles from the steamer and toss with a bit of vegetable or canola oil.

Do not overcook the noodles as they will fall apart.

If you are using fresh Chinese egg noodles, you can steam them over high heat for 5 minutes to achieve an al dente texture. Loosen the noodles with a bit of sesame oil or cooking oil before steaming.

How to steam the noodles

To steam the noodles for your chow mein, start by preparing your equipment. You will need a steamer basket, a large pot, and a bowl. Spray the steamer basket with a light coating of non-stick cooking spray and place it in the pot.

Next, fill the large pot with enough water to reach just below the bottom of the steamer basket. Bring this water to a boil. While you are waiting for the water to boil, rinse your noodles in cool water and place them in a bowl. You can use either dried or fresh noodles, but dried noodles will need to be softened first.

Once the water is boiling, carefully place the noodles in the steamer basket. Cover the pot and steam the noodles for 2 to 3 minutes. Then, without turning off the heat, drain the noodles and rinse them in hot water to remove the starch. Return the noodles to the steamer basket, and steam for another 2 to 3 minutes.

Finally, turn the noodles out into a bowl and splash them with a bit of vegetable or canola oil to prevent them from sticking together. Be careful not to overcook the noodles, as they will fall apart.

Preparing the protein

Heat a large pan or wok on high heat and add a tablespoon of oil. Season the protein with salt and pepper, if desired, and add it to the hot pan. Cook until the protein is browned or cooked through, then remove it from the pan and set it aside. If you are using shrimp, cook them just until they turn pink, as they will continue to cook when added back to the pan later.

If you are using chicken or beef, you can also marinate the protein before cooking. A simple marinade can be made by combining soy sauce, garlic, and ginger. Allow the protein to marinate for at least 30 minutes or up to overnight in the refrigerator, turning occasionally to ensure even coating.

If you are using tofu, you can also press it before cooking to remove excess moisture and create a firmer texture. Place the tofu between several layers of paper towels or a clean kitchen towel, and place a heavy object on top, such as a skillet or pot. Let the tofu press for at least 15 minutes, then cut into cubes and cook as directed.

Stir-frying the vegetables

Stir-frying is a key step in the process of making steamed chow mein. This technique allows you to cook the vegetables quickly at a high temperature, retaining their crunch and flavour. Here is a step-by-step guide to stir-frying the vegetables for steamed chow mein:

Prepare your ingredients: Gather your choice of vegetables. Common options include cabbage, carrots, celery, green onions, garlic, ginger, mushrooms, and bean sprouts. Chop or slice the vegetables into uniform pieces to ensure even cooking. You will also need a protein of your choice (chicken, beef, shrimp, or tofu) and a wok or a large pan.

Heat your wok or pan: Place your wok or pan on the stove and turn the heat up to high. Add a tablespoon or two of oil with a high smoking point, such as canola oil, vegetable oil, or peanut oil. You want to ensure the oil is hot before adding the ingredients.

Stir-fry your protein: Add your choice of protein to the hot wok or pan. For chicken or beef, cut into bite-sized strips or slices. Stir-fry until the protein is cooked through and golden brown. This should only take a few minutes. Once done, remove the protein from the wok or pan and set it aside on a plate.

Add the vegetables: Put your chopped vegetables into the wok or pan. Start with the harder vegetables like carrots, followed by softer ones like cabbage and bean sprouts. Stir-fry the vegetables for 1-2 minutes, ensuring they remain slightly crunchy. Add the garlic and ginger and cook for an additional 30 seconds to a minute, infusing your dish with their aromatic flavours.

Return the protein to the wok or pan: Once the vegetables are stir-fried to your desired level of doneness, add the cooked protein back into the wok or pan. Give everything a good mix to combine the flavours.

Pour in the sauce: This is the step where you bring all the flavours together. Pour your prepared chow mein sauce over the stir-fried vegetables and protein. Common ingredients in the sauce include soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch. Cook everything together for about 2 minutes, stirring continuously to ensure the sauce coats all the ingredients evenly.

Garnish and serve: Finally, add some chopped green onions or scallions as a garnish. Serve your steamed chow mein immediately while it's still hot and crispy. Enjoy the delicious combination of flavours and textures!

Combining the ingredients

To make steamed chow mein, you'll need to combine your ingredients in a few steps. Here's a detailed guide:

Preparing the Noodles

Firstly, you'll need to prepare your noodles. For this recipe, you can use either fresh or dried Chinese egg noodles. If you're using dried noodles, bring a large pot of salted water to a rolling boil. Add the noodles and stir carefully to separate them. Boil for 2-4 minutes or according to the package instructions, being careful not to overcook them. Drain the noodles and toss them with oil to prevent sticking.

Alternatively, you can steam your noodles. Lightly coat a steamer basket with non-stick cooking spray and place it in a large pot. Add enough water to the pot to reach just below the steamer basket. Bring the water to a boil. Rinse the noodles in cool water and place them in the steamer basket. Cover and steam for 2-3 minutes. Drain the noodles, rinse them in hot water to remove the starch, and then return them to the steamer for another 2-3 minutes. Finally, toss the steamed noodles with a bit of vegetable or canola oil.

Making the Sauce

In a small bowl, whisk together the sauce ingredients: oyster sauce, soy sauce, garlic, ginger, and Sriracha (optional). Set this aside.

Cooking the Ingredients

Heat a large skillet or wok over medium-high heat and add oil. You can use canola or vegetable oil, or a combination of vegetable/peanut oil and Asian sesame oil.

For the protein, you can use chicken, beef, pork, shrimp, or tofu. Cut your protein of choice into bite-sized pieces and cook in the hot oil until cooked through. Remove from the pan and set aside.

Next, add your choice of vegetables to the pan. You can use cabbage, carrots, celery, green onions, bok choy, bell peppers, mushrooms, bean sprouts, or any combination of these. Stir-fry the vegetables over high heat for 1-2 minutes, adding the garlic and ginger towards the end for about 30 seconds. Remove the vegetables from the pan and set them aside.

Now, it's time to add the noodles. Put the last tablespoon of oil in the pan and add the noodles. Cook for about 1 minute, stirring constantly, until they are golden brown and crispy.

Return the protein and vegetables to the pan, along with the sauce. Toss everything together for about 2 minutes to combine the flavours.

Finally, garnish with chopped green onions and serve immediately.

Frequently asked questions