CRISPY Chinese Chow Mein Noodles I can't live without!

LEARN HOW TO MAKE A CRISPY CHINESE CHOW MEIN NOODLES RECIPE TO ENJOY TONIGHT!

LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make a Cantonese style crispy chow mein noodles that's sure to delight that weekly menu. Let's begin!

INGREDIENTS:
1/2 red onion
2 pieces garlic
small piece of ginger
1/4 carrot
1 large bok choy
2 tbsp soy sauce
1 tbsp plantbased oyster sauce
1/2 tsp toasted sesame oil
1 cup vegetable stock
1 tbsp potato or cornstarch
225g chow mein
1 + 1 tbsp chili oil
1 tsp avocado oil
100g mushrooms

DIRECTIONS:
1. Bring some water to boil for the noodles. Chop the red onion into bite sized pieces. Finely chop the garlic and ginger. Slice the carrot and quarter the bok choy

2. Make the sauce by combining the soy sauce, plantbased oyster sauce, toasted sesame oil, vegetable stock, and potato/cornstarch starch. Set the sauce aside

3. Blanch the chow mein in the boiling water for about 30 seconds. Then, drain and set aside. Heat up a nonstick pan to medium heat. Add in 1 tbsp chili oil and swirl it around the pan. Carefully add in the chow mein and allow to cook for 3-4mins. Drizzle over the noodles 1 tbsp of chili oil and carefully flip to cook the other side for another 3-4mins. Transfer the crispy noodles onto the serving plate

4. Place the pan back onto medium heat. Add in the avocado oil followed by the red onions and sauté for a couple of minutes. Add in the carrots and sauté for a couple of minutes. Add in the garlic, ginger, and mushrooms. Sauté for another minute. Add in the bok choy and sauté for another minute

5. Give the sauce a good stir and add into the pan. Stir the pan and cook for another couple of minutes. Plate the saucy vegetables on top of the crispy noodles