Fried noodles (Chau mien) from The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking by Eileen Yin-Fei Lo

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Notes about this recipe

  • hillsboroks on March 04, 2022

    This was a fun and tasty dish although I cheated a bit. I used the extra Char Diu pork I had leftover from a recipe in “Asian-American” by Dale Talde and varied the vegetables a bit. But I did add the fresh ginger and the fresh mung bean sprouts. I was able to find a package of the Chinese noodles and they turned out really well. The sauce was great, both easy to put together and it added good flavor to the dish. My husband loved this and thought it was better than many of the chow mien dishes he’s had at local Chinese restaurants.

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