This week we are talking Chow Mein. I often get asked to recommend noodles for making Chow Mein; and questions abound about the vegetables that sit at the bottom of the pan or plate when served. Let’s start with the noodles.
Noodles
We are fortunate in the region to be able to access a variety of locally and regionally made Chow Mein noodles and most of them are made with flour and water along with food colouring to give a signature look. Each manufacturer has their own specifications for making the noodles in terms of the thickness or thinness and the hue of yellow. All of our Chow Mein noodles are sold dry in packages ranging from one pound to 8 ounces and less. In terms of which noodles cook up best, I would recommend that you go with those that yield the kind of results you want and what you are looking for in Chow Mein. I tend to opt for noodles that are thicker or broader rather than the very fine noodles; I like the mouth feel and texture.
