Sausage Chow Mein 香腸炒麵

Chow Mein pic2

After a crazy week dealing with the hassle of installing a new hardwood floor in the house, we are so relieved to finally saying good bye to the installers. It was the longest week I had in my life. I almost wanted to pack my bag and move out of the house. It will take months to put everything back in order.

People often say if it ain’t broke, don’t fix it. There is definitely some truth to that.

Simple is the best. You don’t have to grind, mix and beat and use hundreds of unusual ingredients to make something delicious. Take what you have and create a new dish. Traditionally people like to use Asian style noodles for making chow mein, but spaghetti is all I have in the house. Don’t stop me, I am making chow mein anyway. Why follow a recipe when I can create one?

This chow mein dish is deliciously versatile, adding or skipping an ingredient is no big deal. It will turn out just the way you want it at the end. The sauce is totally up to you, make it hot, make it sweet, make it savory, make it your way. Taste, adjust, taste, adjust, eventually you will get it right. I usually don’t know what sauce I am going to make until I need it.

Chow Mein pic3
Delicious Party Food

 

Sausage Chow Mein 香腸炒麵

In a large hot pan with olive oil, saute mushroom and sausage until fragrant. Add the broccoli, carrot, onion, garlic, salt and black pepper, stir and cook until broccoli soften a little. Add a little bit of oil or sherry wine if too dry.

Reserve a cup of pasta water. Drain the spaghetti, add to the pan and mix with vegetables. Stir the sauce and drizzle over noodles, mix well. Add eggs, continue to stir, lift and rotate the noodles, making sure everything is evenly mixed and cooked.

Add a little bit of pasta water to the pan, cover and cook for 3 to 5 minutes to make the noodles soft and moist. Some people like it dry and chewy, I like it moist and soft. You can always add a little bit of olive oil at the end to make it moist and glossy. Garnish with green onions and sesame oil for extra flavors, optional. This is one delicious party food that everybody will love.

Chow Mein pic4

 

Print recipe:

Sausage Chow Mein 香腸炒麵

  • Servings: 4 to 5 | Recipe by Leslie at Soups Ahoy
  • Print

Chow Mein pic5 print

Ingredients and Instructions

1 package thin spaghetti (16 oz), cooked according to instructions on the package
1 package smoked sausage (16 oz), thinly sliced  (or ham, char siu, chicken)
1 tray pack (6-8 oz) white mushrooms, thinly sliced
1 broccoli, 1 carrot, cut into small pieces
1 large onion, 2 garlic, chopped
2 eggs, scrambled, pan fried, sliced into thin pieces
1 bunch green onions, chopped, for garnish
1/2 teaspoon sesame oil, for garnish

Sauce:
2 teaspoons fish sauce, 2 teaspoons regular soy sauce, 1 tablespoon olive oil,
1/2 tsp sugar, 1/2 tsp sherry wine, mix everything together in a bowl, put aside

In a large hot pan with olive oil, saute mushroom and sausage until fragrant. Add the broccoli, carrot, onion, garlic, salt and black pepper, stir and cook until broccoli soften a little. Add a little bit of oil or sherry wine if too dry.

Reserve a cup of pasta water. Drain the spaghetti, add to the pan and mix with vegetables. Stir the sauce and drizzle over noodles, mix well. Add eggs, continue to stir, lift and rotate the noodles, making sure everything is evenly mixed and cooked.

Add a little bit of pasta water to the pan, cover and cook for 3 to 5 minutes to make the noodles soft and moist. Some people like it dry and chewy, I like it moist and soft. You can always add a little bit of olive oil at the end to make it moist and glossy. Garnish with green onions and sesame oil for extra flavors, optional. This is one delicious party food that everybody will love.


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https://soupsahoy.wordpress.com/2016/04/23/sausage-chow-mein-香腸炒麵/

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