Hubby made my favourite dish today … Momma Tan’s noodles. It’s what’s for dinner and I’m satisfied!
- 1 package thin chow mein noodles
- 8 cloves garlic minced
- 1 lb ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes
- 2 tbs dark soy sauce (also known as Asian cooking caramel and is thick as molasses)
- 1 tbs light soy sauce
- 1 tbs oyster sauce
- 1 tbs garlic chili sauce
- 1 tsp salt
- (optional) 1 cup low sodium broth (chicken, beef, or vegetable) or substitute with warm water to make a sauce
- Baby bok choy
- Green onions (diced)
- Sesame seed oil
- Dunk chow mien noodles in hot tap water for 30 seconds, drain, rinse in cold water, and set aside.
- Blanch vegetables in hot water for 1 minute, rinse in cold water, and set aside.
- Prepare the sauce by adding combining sauce ingredients in a bowl:
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- Chili sauce
- Broth or water
- Using a large frying pan on medium-high heat, pan-fry the ground beef.
- Add minced garlic once the ground beef is brown on the outside.
- Keep cooking until ground beef is dry.
- Add the sauce into ground beef. You can add more broth or water if you want more sauce.
- Add half the noodles to the sauce and mix thoroughly. Add more noodles as necessary if there is too much sauce.
- Add blanched vegetables.
- Serve on a plate and garnish with green onions.
You can drizzle the plate with 1 tsp of sesame seed oil to give it a toasty flavour. If you like it spicy, try a dash of Sriracha or garlic chili sauce on the side.