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Cantonese Chow Mein

Cantonese Chow Mein

  • Ingredients:
    375 g (12 oz) egg noodles, boiled 8 minutes rinsed in cold water, drained
  • 3 tbsp oil
  • 125 g (4 oz) shrimps, thinly sliced
  • 30 g (1 oz) bamboo shoots, thinly sliced
  • 4 leaves Chinese cabbage, cut tin diagonally
  • 2 stalks celery, cut thin diagonally
  • 6 mushroom, sliced
  • 6 snow peas
  • 1 clove garlic, minced
  • 1 cup stock
  • 1 tbsp cornflour
  • 1 tsp light soya sauce
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp mono-sodium glutamate
  • ½ cup water
  • 1 spring onion, finely sliced

Cantonese Chow Mein

Cooking Method:

  1. Brush some oil on noodles to separate. Heat 2 tbsp oil very hot. Put noodles in skillet making sure noodles are separate by shaking loose with fork. Brown evenly. if noodles become hard, sprinkle a little water on them during the frying period. heat 1 tbsp oil. Put in garlic.
  2. When oil gets very hot, put in shrimp and brown. add vegetables and mix. pour in stock. Cover. Cook 3 min. Blend together cornflour, soya sauce, salt, pepper, mono-sodium glutamate and water. Add to pan.
  3. when juice thickens, turns off noodles. Garnish Cantonese Chow Mein with spring onion.

serve 4

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