Recipe (english)

Chow mine out of the wok

Chow mine out of the wok
Quantity Ingredient
10 g Mu Err Mushrooms
0,125 l Water
50 g Mie eggs noodles
250 g Pork fillet
2 tbsp Food starch
3 tbsp Soy sauce
100 g Carrots
60 g Spring onions
120 g Soy bean sprouts
2 tbsp Soy Oil

Chow mine from the wok is a Chinese specialty. There are different ways to prepare Chow mein, where the noodles are either fried softly in the wok, or fried crispy in the fryer according to the Chinese American way, as you can see in the picture above. First rinse Mu Err mushrooms, place in a bowl, cover with 1/8 water and leave to swell for about 30 minutes. In the meantime, bring the salted water to the boil for the egg noodles. Add Mie egg noodles and cook for about 4 minutes. Pour Mie egg noodles into a sieve, rinse with cold water and spread out on kitchen paper and let dry. Cut the pork fillet into strips and turn carefully in 1 tablespoon of cornflour. Mix 1 tablespoon soy sauce with the pork fillet. For the wok, peel the carrots and cut them into slices. Clean the spring onions and cut them into rings. Pour the soybeans into a sieve, rinse thoroughly and allow to dry. Heat soya oil in a wok and fry the pork fillet in it for about 2 minutes, turning occasionally. Add the carrots, spring onions and soybeans and fry for about 3 minutes. Add Mu Err mushrooms with the mushroom soaking water and fry for about 2 minutes. Stir the remaining cornflour with the remaining soy sauce until smooth and bind the sauce with it. Preheat the deep fryer to 180°. Fry Mie egg noodles in portions for 1-2 minutes until crispy and drain on kitchen paper. Chow serve mine from the wok with Mie egg noodles.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
578 kcal
41 g
36 g
28 g

(C)opyright by Marions Kochbuch