Retro chow mein
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Dairy-freeNut-free
Get old school with this 70s-style chow mein, complete with mince, a Chinese five spice and ketchup spiked sauce and crispy noodle nests. Nostalgia at its finest.
Ingredients
For the sauce
- 2 tsp curry powder
- 1 tbsp Worcestershire sauce
- 1 tsp Chinese five-spice powder
- 2–3 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp chicken powder
- 1 tsp caster sugar
- 350ml/12fl oz beef stock
- 1 tbsp cornflour
For the chow mein
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp ginger paste
- 200g/7oz beef mince
- 100g/3½oz frozen peas
- 100g/3½oz egg noodle nests
- 4 crispy fried eggs
- 3 spring onions, sliced, to serve
Method
To make the sauce, combine all of the ingredients, minus the cornflour, in a bowl.
To make the chow mein, add the oil to a wok. Once hot add the onions, garlic and ginger and stir fry for 5 minutes to soften.
Add the beef and peas and cook until the meat is browned well. Add the sauce and simmer gently for 10 minutes to soften.
Taste, season and add the cornflour to thicken.
Add half the noodles and heat until warm.
Heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep fry the noodles until crisp, then transfer to a plate lined with kitchen paper to drain.
Serve the mince on top of the crispy noodles and garnish with the spring onions, crispy noodles and fried egg.
