Cantonese style chow mein is characterized by a bed of crispy pan fried noodles topped with a delicious brown sauce with stirfried meat and veggies—it could be seafood, beef, chicken, etc. The brown sauce is usually a base of soy sauce and oyster sauce thickened by a cornstarch slurry.
Chow mein was often a dish we ordered when we went to a Cantonese restaurant or dim sum place and got as an "add on" dish (because for us, when we went for dim sum, we ate dim sum, and any other "entree" is really just in case you aren't full, or you want to bring it home as leftovers, haha). My dad would often order the chicken chow mein for us to eat and it is a memory I often associate with whenever I see it on the menu. I love the way the pan fried noodles would crackle and crunch when you cut into them, and how tender and moist the protein always was, regardless of whether it was chicken, beef, or pork.
The reason for this is due to the marinade used for the protein and then cooking it on high heat—this is a process called 'velveting' and it locks in all the juices, making even chicken breast tender and yummy.
Since we've been craving childhood favorites lately, and because there is truly a shortage of good, authentic Asian eats where I live, I found our local mini Asian market sold chow mein in their freezer, I decided to make this restaurant favorite at home! I air fried the noodles rather than frying the noodles pan or wok of oil so it is just mildly healthier than the restaurant version! It was so crispehhhhhh 😍
The package of chow mein noodles we got had 4 servings, so we just used half and saved the other half to make again later in the week. You can always make as much as you want, but we have a small airfryer so it wouldn't have fit all of it in one go anyway, haha. Be sure to get the thin chow mein noodles--thick noodles won't crisp up the same way.
AIR FRYER BEEF CHOW MEIN
Makes 2 servings
Air Fryer Chow Mein
- 1/2 package Chow mein noodles
- 1 tbsp olive oil
- 1 tbsp sesame oil
- salt* optional
Marinade for Beef
- 6 oz beef, sliced into bite sized pieces
- 2 tbsp water
- 1 tbsp cornstarch
- 1/4 tsp black pepper
- 1/2 tbsp oyster sauce
- 1/2 tsp sugar
- 3 stalks of scallions
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp sugar
- 1 tsp black pepper
- 2 tbsp cornstarch
- 1 cup water or low sodium chicken broth
1. Marinate your sliced beef in 1 tbsp cornstarch, a sprinkling of salt, black pepper, sugar, oyster sauce, and 2 tbsp water. Mix well and let marinate for 10 minutes.
2. Boil the chow mein noodles briefly, about 1-2 minutes. Then drain and run through cold water to remove any excess starch, and get rid of as much liquid as possible in the strainer. Use paper towels to dry if needed.
3. Add the olive oil and sesame oil to the chow mein in a large mixing bowl and mix well to ensure the noodles are coated. You can add a pinch of salt and mix in as well, but optional.
4. Lay the noodles flat in your air fryer rack with a piece of parchment paper underneath the noodles. Airfry at 380°F for 10 minutes. Then flip the noodles and move the noodles around so that all the crispy edges are under and the non crispy noodles are exposed. Airfry again at 380°F for 7 minutes. At this point, check to see if it is crispy throughout, and if not, mix the noodles and make sure the non crispy noodles are exposed and airfry again, 3 minutes at a time until it reaches desired crispness. The time may differ based on how dry you were able to get your noodles.
5. While the noodles are airfrying, add a little oil to your fry pan and cook your beef until seared brown on all sides. Remove from the pan and cook your onions in the remaining oil until onions are brown and translucent.
6. Make your sauce mixture with cornstarch, water (or low sodium chicken broth), oyster sauce, light soy sauce, sugar, and black pepper. Add your beef back in, add scallions, and add the sauce mixture and mix. Cook until the sauce thickens and taste—add salt if needed, but if you use chicken broth, most likely do not need extra salt. Once the sauce is thickened to your desired consistency, shut off the heat.
7. Once airfried chow mein noodles reach the desired crispness, put onto a large plate and spoon the beef and onions sauce on top. Garnish with more scallions if desired and enjoy!
Until next time,
So I haven't posted in foreverrrrrr to this blog because a LOT has happened in the past year, other than the COVID19 pandemic, of course. Earlier this year we moved to Illinois because my hubby got a new job and everything changed after that. We quit our jobs, he started his new job, we sold our house in New Jersey, bought a new house in Illinois and moved over here within the span of a couple months. Looking back on it now, I don't even know how we managed such a feat, but it certainly helped that his new company paid for all of the expenses and moving company. It's crazy how much stuff we'd accumulated over the short span of a few years, and so I got rid of a TON of stuff and still managed to move with a giant truckload! We've been living in Illinois since May now, and I have just started to get back into the groove of things, in terms of doing things that I wanted to do, for myself.
Since moving out here, we realized our town does not have many good Asian food options, and we did try some of the offerings around, though none of it memorable. I craved all the things we usually had easy access to in NJ and NYC, and being out here all alone really made me miss real, authentic foods from my culture. If we wanted anything remotely good, we'd have to drive about 2 hours to Chicago to find something. There is a town about an hour from us with slightly more authentic Chinese food, but it's still just so-so. So now, I end up making a lot of the foods we crave. Within the first 2 months or so, I made hundreds and hundreds of assorted dumplings and wontons, one of our favorite foods, which brings me to today's recipe post!
Wontons (雲吞) are a favorite in our family and a type of dumpling that I have fond memories of. These dumplings are a favorite of my father's and his favorite were from a very specific no frills restaurant that he would frequent in Hong Kong that served up "Ping Pong ball sized" wontons filled to the brim with fresh shrimp mixed with a touch of pork and served in a delicious clear broth. Cheap, fast, and delicious was the name of the game when it came to food in Hong Kong--especially street food or casual food. Nowadays, we always reminisce about how delicious the ping pong ball wontons were from Hong Kong whenever we have wontons or make them at home!
Traditional wontons are dumplings that are typically filled with pork, shrimp, or a combination of both. In Hong Kong and China, wonton soup often includes 大地鱼 or bian yu, also known as dried sole or flounder that adds a real hit of umami when the wontons are submerged in it. Some dried flounder powder is sometimes added to the wonton filling as well. It's been pretty hard to find this dried flounder powder in the USA, but with some online googling, I'm sure you can find it if you truly want an authentic wonton experience. For this recipe, we don't use dried flounder powder, but it still tastes great and goes wonderfully with noodle soup or on its own.
In my recipe, we use shrimp and pork, some Chinese staple seasonings and sauces, and ginger. The trick to a shrimp-ilicious wonton is to mix a combination of chopped chunk shrimp and pounded shrimp paste with some ground pork.
With 2 pounds of shrimp, I clean and devein all of them, removing the shells, and then chop 1 pound into small chunks, and then with the remaining 1 pound of shrimp, I take the back of my knife and "pound" each individual shrimp into a paste. This results in a wonton with a "crunchy" and smooth mouthfeel from the 2 varying textured shrimp filling.
(You will see fibers pulling apart into strands). This process of mixing until the pork is "起膠" or "hei gao" in Cantonese, which means that it will have a good firm, and "bouncy" texture when cooked. When a dumpling filling does not "hei gao", it will have a loose texture that results in a bad mouth-feel when you eat it. Here's a photo of what "hei gao" looks like.
Once your filling is ready, you'll spoon some onto some thin wonton wrappers which you can find at most Asian markets, and now increasingly can be found in the refrigerated sections of non-Asian supermarkets. I usually find them where they keep their tofu selections, which is also where they keep egg roll wrappers if you need to find some! I like to fold my wontons in half, then bring the ends together to "hug" the wonton.
I love to wrap a whole bunch of wontons and dumplings in one sitting so that I can store them in the freezer. After you are done wrapping them, place each finished dumplings onto a flat pan lined with parchment paper. After they are frozen, you can throw them into a freezer gallon bag to save space in the freezer.
It's so easy to use these for a quick meal or if we don't feel like really cooking--just pop them out of the freezer and throw them in some boiling water until they float! I've also discovered that wontons and dumplings get super crispy and delicious if you spray them with oil and put them in the air fryer at 380 degrees F for about 8 minutes, then flip and fry for 2-6 more minutes until they reach your preferred doneness. Healthy and yummy with no deep frying and making a mess in the house? Yes please!
I definitely recommend eating this with the recommended spicy chili garlic dipping sauce and I hope you enjoy this wonton recipe!
SHRIMP & PORK WONTONS
1 package of wonton wrappers (50-60 wrappers)
Spicy Chili Garlic Dipping Sauce:
I hope you enjoy this recipe, it's one of our favorites!
Until next time,
This is pan fried turnip cake, or 香煎蘿蔔糕, a delicious turnip cake that is first steamed with daikon radish, Chinese sausage, shiitake mushrooms, dried shrimp and scallions that is pan fried until crispy and golden brown.
Chinese turnip cake always makes me think of busy dim sum Sundays with family and friends and is such a nostalgic dish. Like my shrimp cheung fun recipe, this was born out of a craving during the COVID19A quarantine and wanting some luo bak go and not being able to go out for dim sum!
This is such an easy recipe—it's one of those one pot recipes where you throw everything togeher and let it cook. There's only a little prep work involved where you have to shred the daikon radish and stir fry the ingredients before mixing all of it in a bowl. To steam the turnip cake, I used a 12x3 metal circle pan that fit my wok, but you can honestly use whatever you have on hand and you can separate the batches depending on the size of your pan and steamer. Steam for an hour, let cool completely and it's ready to eat! Or, my favorite way is to cut it up and pan fry with some oil for a great crispy outside and soft turnip cake inside. I typically like to cover it and leave in the fridge overnight for it to settle and then crisp it up for breakfast or dim sum brunch the next day!
I'm so happy that we can now enjoy this dish at home and I hope you enjoy it too!
Recipe Serves 8
Until next time,
Just a gal who loves to eat and cook ❤