Chinese Garlic Chives Chow Mein

In a pich you could use thin spaghetti for this, a new Cafe Drake HRV dish created last night and instantly inducted in to the canon, but chow or lo mein noodles are close to essential. Lucky for all of us they can be picked up at your local supermarket.

Chinese chives, very long and flat, are generally sold in large bundles. Above, about 5 cups, chopped.

Cooked, rinsed and drained noodles being tossed with chives and chilies.

Chinese Chive and Chili Noodles with carrot kinpira, salad and creamy tofu dressing.

Leftovers for lunch the next day were just as scrumptious!

Enough Already, the recipe: start by boiling 8 oz. fresh or dried lo mein or chow mein noodles according to package directions. Do not overcook as the noodles will spend a couple of minutes in a very hot skillet/wok after boiling. When noodles are just done, drain and rinse well with cold water, pulling apart any strands stuck together - these are seriously starchy noodles! While the pasta cooks - or even after - heat about 2 T. vegetable oil in a large non-stick skillet or wok over very high heat. Right before the oil smokes toss in 4-5 dried red chilies, torn into pieces, and cook for 30 seconds or until they blacken. Now add 4-5 cups of chopped Chinese chives and stir-fry for a couple of minutes. Season with salt and white pepper and then add 2 T. oyster sauce. Cook for another minute, stirring CONSTANTLY, then remove from heat. Garnish if you like with cilantro or sesame seeds. Note: Cafe Drake HRV actually prefers for this dish the vegetarian oyster sauce, available at all Asian markets, but you can also substitute an equal amount of soy sauce for the oyster sauce.


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