Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Beef chow mein from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • scallions
  • soy sauce
  • beef flank steaks
  • fresh ginger
  • sesame oil
  • oyster sauce
  • chicken stock
  • rice wine
  • fresh Chinese egg noodles
  • shiitake mushrooms
  • choy sum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on December 05, 2010

    This is a slightly different take on a standard stir-fry. The Chinese egg noodles are boiled, drained then fried into a noodle cake. The stir-fry of beef, shiitake mushrooms and choy sum are then poured over the top. Great tasting sauce and plenty of it, which coats all the fried noodles.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.