Ingredients:

  • oz Dried Chow Mein Noodles
  • cup Vegetable or Canola Oil (for frying)
  • tsp Light Soy Sauce (for noodles)
  • Tbsp Fresh Ginger, minced
  • cloves Garlic, minced
  • cup Carrots, sliced thinly on a diagonal
  • cup Broccoli florets, cut small
  • /2 cup Celery, sliced thinly
  • cup Green Bell Pepper, sliced
  • cups Napa Cabbage, roughly chopped
  • cup Water Chestnuts (canned, drained)
  • cup Bean Sprouts (drained)
  • oz Firm Tofu, pressed and cubed (optional protein)
  • cup Vegetable Broth
  • Tbsp Light Soy Sauce (for sauce)
  • Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • Tbsp Brown Sugar, packed
  • tsp Toasted Sesame Oil
  • /2 tsp White Pepper
  • Tbsp Cornflour mixed with 3 Tbsp cold water (slurry)

Instructions:

  1. Boil the Chow Mein noodles according to package directions until just tender (al dente). Drain immediately, rinse with cold water, and toss lightly with 1 tsp soy sauce and a splash of oil.
  2. Heat 1 cup of frying oil in a wok until shimmering (about 350°F/175°C). Carefully add about a quarter of the noodles, pressing gently into a compact cake. Fry for 2-3 minutes per side until deeply golden brown and crisp. Remove with a slotted spoon, drain well on a wire rack, and season with a pinch of salt. Repeat until all noodles are fried. Set aside.
  3. Whisk all Chop Suey Sauce ingredients (Vegetable Broth, 3 Tbsp Soy Sauce, Oyster Sauce, Brown Sugar, Sesame Oil, White Pepper) together in a small bowl. Set the cornflour slurry aside.
  4. If using protein, briefly stir-fry it in a clean wok until cooked through. Remove and set aside.
  5. Add 1 Tbsp fresh oil to the hot wok. Sauté the ginger and garlic until fragrant (about 30 seconds).
  6. Add the harder vegetables (carrots, broccoli, celery). Stir-fry over high heat for 2-3 minutes until slightly tender. Add the softer vegetables (peppers, cabbage) and any pre-cooked protein. Stir-fry for another minute.
  7. Pour the prepared sauce mixture over the vegetables. Bring to a simmer. Whisk the cornflour slurry one last time and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy.
  8. Stir in the bean sprouts and water chestnuts. Cook for only 30 seconds to warm them through while maintaining crunch. Taste and adjust seasoning as necessary.
  9. Divide the crispy Chow Mein nests between four bowls. Ladle a generous amount of the hot Vegetable Chop Suey directly over the centre of the noodles. Serve immediately.