How do you make singapore chow mein

Question

exactly like the chinese restaurants Ive tried so many different recipes and it is never right but no matter what take away or restaurant I go to it always tastes amazing. Pref would prefer an answer from someone who works in a chinese and is the chef or something like that.

Thank you!

Answer 1

SERVES 4 TO 6

8 ounces dried RICE VERMICELLI

2 or more tablespoons VEGETABLE OIL

4 NAPA CABBAGE LEAVES, cut crosswise into 1/4-inch-wide strips

18 SNOW PEAS, julienned

1 medium to large CARROT, peeled and julienned into 2-inch-long matchsticks

2 cups diced CANTONESE ROAST PORK

1 cup BASIC CHICKEN STOCK or BASIC PORK STOCK

2 or more teaspoons INDIAN CURRY POWDER

1 to 2 tablespoons FISH SAUCE; or CHINESE THIN SOY SAUCE

12 sprigs CILANTRO

1. Place the dried rice vermicelli in a dish with water to cover. Let stand until pliable, about 30 minutes, and drain.

2. Heat 2 teaspoons oil in a nonstick skillet over high heat. Stir-fry the

napa cabbage, snow peas, carrot, and roast pork until the vegetables are tender but firm, 2 to 3 minutes. Transfer the stir-fry to a plate. Heat the remaining oil in the same skil­ let, add the vermicelli, 1 to 1 1/2 cups stock, curry powder, and fish sauce or soy sauce, and stir until the vermicelli is tender but firm, the stock is completely absorbed, and the strands become dry and separate easily; add more oil if necessary. Re­ turn the stir-fry to the vermicelli and toss to distribute evenly. Divide among individual plates and gar­nish with cilantro.

Answer 2

This is as good as any restaurant will make.  You can replace the rice vermicelli with ho fun flat noodles or egg noodles, but cook them forst - the rice vermicelli doesn't need cooking as the hot water cooks them they're so thin.

Ingredients

250g/9oz dried vermicelli rice noodles

2 tbsp peanut or sunflower oil

1 tbsp grated fresh root ginger

1 red chilli, de-seeded, finely chopped

5 fresh shiitake mushrooms, sliced

1 tsp curry paste or powder (chinese, indian doesn't have enough turmeric in))

100g/3½oz char siu or bacon, finely chopped

1 red pepper, de-seeded and sliced

1 handful julienned carrot strips

1 handful beansprouts

100g/3½oz cooked chicken breast, shredded

100g/3½oz small frozen prawns or shrimps

1 tsp crushed dried chillies

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp clear rice vinegar or cider vinegar

1 free-range egg, beaten

dash toasted sesame oil

2 spring onions, sliced lengthways

Soaked the noodles in hot water for 10 minutes and drain.

Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and curry paste/powder for a few seconds.

Add the char-siu or bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken and prawns/shrimps. Stir-fry for one minute.

Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.

Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.

Answer 3

Chow Mein is an American dish and is not made in Singapore, no matter how much you like it!

Really!

Why don't you ask the manager at your favorite Chinese restaurant!

.

Answer 4

Restuarants don't release their recipes. The "secret" maybe be they use ALL Chinese ingredients--not just one or two.