Sunday, 1 August 2010

Pork Chow Mein

Really pleased with this one. This was far different to the slop you normally get from the local chinky.

The secret on this one was the fresh egg noddles that were first blanched, then left to cool and dry, before frying until crisp. The rest of the chow mein was layered on top - including the sauce, which meant a slow melt into the crispy noodles. It really worked well.

Noodles post blanching



Some chinese chives in the distance.



Almost too much frying.....but actually this was perfect



Lovely and fresh and crunchy



the assembled dish...that didn't take long to disassemble!



A loving close up of the noodles



Arty shot of chow mein!?!

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