1st Guest Post: Chow Mien by Kenneth of GuaiShuShu

It’s always nice to know someone online that shares the same cooking passion with you. Kenneth Goh from GuaiShuShu has been a real gentlemen and an excellent mentor to me. Although he may not be a veteran blogger, he has many MANY more years of cooking and life experiences. A wise and knowledgeable man who is unselfish about sharing. Our cooking style defers quite a bit, he is quite traditional in his cooking, and is the master of Asian cuisine. I, on the other hand like to experiment with fusion food, simpler, and healthier cooking alternative. Just a comparison on how I prepare my Char Siew vs GSS’s Char Siew would tell you a lot on the cooking methods we gravitate towards.

From my stats, I noticed that a large percentage of my blog visitors (Big thank you to all visitors of Delishar!) are from western countries, so I thought why not invite +Ken Goh to share a recipe on a very simple, popular, and delicious dish that is commonly found in Asian restaurants? Which most of the time is pretty over-charged. It’s a one pot dish that is easy to make, taste great, inexpensive, and works great as a pot luck/party dish. I’ve requested for GSS to share his recipe on the popular Chow Mien, and I hope you will enjoy this authentic, simple, and yummy recipe as much as I do.

• 200 grams of
  dry wheat or egg noodles (Should be easily available in Chinatown
  provision shops)
• 50 grams of
  green capsicum cut into thin slices
• 50 grams of
  yellow capsicum cut into thin slices
• 50 grams of
  red capsicum cut into thin slices
• 2-3 eggs
• 1 large
  tomato cut into wedges
• 200 grams of
  prawns, de-shell and de-vein
• 200 grams of
  chicken breast cut into thin slices

• 1.5
  tablespoon of corn starch
• 1 teaspoon of
  sesame oil
• 1 teaspoon of
  light soya sauce
• 1 teaspoon of
  white pepper

• Some garlics
  and shallots – minced
• 2 teaspoons
  of white pepper
• 2 tablespoons
  of dark soya sauce
• 2 tablespoons
  of light soya sauce
• 2 tablespoons
  of oyster sauce
• 1 tablespoon
  of sesame oil
• Some spring
  onion (optional)
• Some
  coriander leaves (optional)
• 3 tablespoons
  of cooking oil (not in picture)  

• Marinate the
  prawns and chicken breast using Marinating Ingredients A for at least
  15-30 minutes.
• In a hot pan
  of water, blanch the prawns and chicken breast for at about 4-5 minutes.
  Drain and set aside for later use.

• Use the same
  water, add in 1 teaspoon of salt and 1 tablespoon of cooking oil. Bring
  the water to boil. When boiled, add in the noodles, Let it boiled for 3-5
  minutes. Drain and dip in cold water for 1-2 minutes. Drain and set aside
  for later use. (IT IS BEST TO COOK THE NOODLES BASED ON THE PACKAGE
  INSTRUCTIONS AS EVERY NOODLE’S COOKING TIME CAN VARY SIGNIFICANTLY BETWEEN
  BRANDS AND TYPE OF NOODLES.

• Heat one
  tablespoon of oil in a frying pan, add in lightly beaten eggs. Fry the
  eggs, drained and cut the eggs into big chunks.
• Use the same
  pan, add in another 2 tablespoons of oil, put minced garlics and shallots,
  stir fried until the garlics and shallots are fragrant or become light
  brown.

• Add in all
  the capsicums, stir fry for 2-3 minutes, add in the noodles and continue
  to stir fry for another 2-3 minutes. Add in all the seasonings (light soya
  sauce, sesame oil, dark soya sauce, oyster sauce, white pepper), stir fry
  for another few minutes until well mixed.

• Add in
  tomato, blanched prawns, blanched chicken breasts, egg strips, chopped
  spring onions, stir fry until well mixed and the noodles is ready. 
  Best served hot with red cut chilli or chilli sauce, if preferred. Adding
  another fried egg is also another alternative.