Chow Mein or stir fried noodle has many variations to prepare. It s recipe can be intense depending where it s originated from. My version is very simple so long the ingredients is fresh and tasty. I usually use what s available in the fridge. I was walking alongside with R just the other day when he spoke how he would love to learn to cook Chow Mein. Immediately it struck my mind that maybe I would do a post on a simple Chow Mein for him this holiday. This recipe will be adequate for R to begin a simple Chow Mein.

You can prepare an omelette and slice bite strips plus fried shallots to top over the Chow Mein.

Ingredients

• 1/2 tbsp garlic, chopped
• a handful bak choy leaves( cut in halves )
• 60g lean pork/chicken/beef ( I use lup cheon and fish ball )
• 1/4 cup sliced shitake mushroom( soaked and drained )
• 1/4 cup carrots, juliens
• 1 pack instant noodles
• some water

Seasoning

• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• light touch sesame oil(optional)
• touch of pepper

Method

1. Cook instant noodles in boiling water until they loosen up. Drain and set aside.
2. Shred lean meat, add a little Caltrop starch/corn flour and light soy sauce, set aside.  ( or left over cooked meat(omit Caltrop starch/corn flour).
3. Heat about 1 1/2 tbp oil in wok. Stir fry garlic quickly till aromatic and not burn. Throw in the meat and fry gently till cooked through. Add 2 or 3 tbp water and a pinch of salt, give a stir.
4. Add in mushroom and stir fry lightly with meat. Then add in the remaining bak choy and carrot. Stir fry till combined.
5. Lastly add in the noodles and seasoning. Stir fry until well incorporated. Add in adequate water to noodle if too dry. Season to taste. It s ready to serve. Voila! Happy Days!