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How to do chowmein right?

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How to do chowmein right?

ahong | Mar 29, 2006 10:08 PM

I want to make stir-fried chowmein with beef, beansprout, chinese green and green onion.

What's the secret of stir-frying chowmein so that it won't be soggy or sticky to the pan and use minimal oil? I've a lb of chowmein, quite a resilient brand. In the past I've blanched and stir-fried in batches but the result is a bit more oily than I like. What about beansprout? Should I stir-fry it to get it smoked?

Appreciate any tip on alternative technique such as broiling the chowmein in the oven, etc. TIA.

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