I was actually introduced to Thermos by my grandma back home when I was little. When we visited her she used to make us soup which took many hours to prepare and simmer. She would always prepare more and put the soup in her giant Thermos flasks, actually TWO big flasks (I think they were the 1.2L ones), for us to take home. I would say I am always impressed by Thermos flasks and because of how well they can keep the soup hot, I got to enjoy many full bowls of grandma’s comforting soup at home even after hours.
As an Asian living in the U.K., I often crave Chinese food, but when I don’t want a takeaway, cooking Chow Mein at home is my go-to solution that can be done in under 15 minutes, which is perfect for a busy weeknight!
This is a quick and easy Chow Mein that is totally doable for every home cook. Once you have gathered all the ingredients, the making part is actually very straightforward. Way better than take out!
My goal for every recipe is to simplify to the greatest extent possible while still achieving maximum authenticity and deliciousness. I also shared my thoughts on the egg noodles we can get here in one of my posts on my Instagram.
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- Boil a large pot of water and cook the egg noodles for 3 minutes.
- While the noodles are cooking, rinse the bean sprouts thoroughly under water, and gently shake them to remove any excess moisture.
- Chop the garlic and spring onions.
- Rinse the noodles under cold water once it’s cooked to remove any starch (this step can also prevent the noodles from sticking).
- Heat 2 tbsp of oil in a large saucepan over medium-high heat.
- Add the chopped garlic and the cooked noodles and stir fry for 2 minutes.
- Add in the dark soy sauce and the washed bean sprouts and stir fry for 1 minute to coat the noodles and vegetables. Keep stirring during the process.
- Add in the light soy sauce, sugar, sesame oil, ground white pepper and salt. Toss everything to combine.
- Pour over the rice wine and add some spring onions. Toss through quickly then remove from heat.
- Garnish the top with the remaining spring onions, roasted sesame seed and some Sriracha sauce. Serve immediately!
- 150g wheat noodles/ egg noodles
- 2 tbsp vegetable oil
- Handful of bean sprouts
- 2 garlic cloves (chopped)
- 1 tbsp dark soy sauce
- ½ tbsp light soy sauce
- 1 tbsp sugar
- 1bsp sesame oil
- ½ tbsp ground white pepper
- Pinch of salt
- 1 tbsp shaoxing rice wine (optional)