Char Siu Chow Mein (叉燒炒麵)

When we're in need of a quick, easy meal, we often turn to char siu. I usually make a few pounds at a time, and it holds in the freezer quite well. Along with fried rice, char siu chow mein is my most common way of using char siu to put together a meal. I've been making this for several years, and it's definitely become a family favorite. Chow mein was also one of grandpa's favorites. He liked to put a little hot Chinese mustard on it, while grandma liked chili oil. I put a little of both on mine. This recipe makes enough to enjoy dinner for two and lunch the next day, which is always a plus when you're stuck at home.

This is a relatively simple dish, which relies on the core trio of napa cabbage, char siu, and egg noodles. I'm still using my second char siu recipe (from 2016), though I've been experimenting with maltose instead of honey. The egg noodles can be reliably found at Chinese stores in their dried form. Look for a bag of thin, yellow noodles with pictures of chickens on it. Fresh noodles sometimes be found in the refrigerated section. One of these days, I'd like to try making them at home. A nice variation to this is to add some thinly sliced garlic in with the napa cabbage. For a vegetarian version, you could replace the char siu with black mushrooms.

Ingredients

• 1 lb. napa cabbage
• 1 lb. char siu
• 1/2 lb. dried Cantonese egg noodles
• 2 green onions, chopped
• 2 Tbs. light soy sauce
• 1 Tbs. shaoxing wine or Amontillado
• 2 tsp. corn starch
• 1/2 tsp. white pepper
• 1 tsp. sesame oil
• Vegetable oil

Instructions

Things move quickly once the cooking starts, so prepare all the ingredients in advance. Roughly chop the napa. Place in a large bowl and add lots of salt. Toss to coat. Set aside for about 20 minutes. Working a handful at a time, place napa in a clean dish towel and twist over the sink to squeeze out water. Once this is done, chop it up to about a dice. 

Slice the char siu into pieces about 1/3 inch thick, then cut into halves or thirds, depending on the size. If working with frozen char siu, it is not necessary to completely defrost. It can be microwaved just enough to be easily sliced. In a small dish, combine the soy sauce, wine, corn starch, and white pepper. Stir vigorously to combine. 

Fill a wok with water and bring to a boil over high heat. Drop in the noodles and cook for 3 minutes. Gently loosen up the noodles with chopsticks as they cook. Drain and set aside. 

Add oil to the pan and stir fry the napa for a few minutes on high heat, until lightly browned. If using garlic, add when napa is about half done. Set aside (separately from the noodles). 

Add a little more oil and stir fry the char siu until hot, but be careful not to overcook. Set aside with the napa.

Add more oil (use plenty here) and stir fry noodles for a few minutes. Toss the noodles and scrape the pan constantly. Add green onions as the noodles cook. 

Return the napa and char siu to the pan with the noodles. Give the sauce mixture another stir, and add to the pan. Vigorously toss everything a few more minutes to coat the noodles with sauce. Add sesame oil, toss one more time, and transfer to a serving platter. Serve with hot Chinese mustard and chili oil.