Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. Hetty McKinnon
FOR THE NOODLES:
3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded
2 tablespoons sesame oil
2 tablespoon neutral oil, such as grapeseed or vegetable
2 tablespoons soy sauce
Kosher salt
1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices
3 baby bok choy, trimmed and sliced vertically into 4 pieces
Handful of cilantro leaves
FOR THE MARINADE:
2 tablespoons hoisin
1 tablespoon sesame oil
1 tablespoon maple syrup
1 garlic clove, grated
1 teaspoon sesame seeds
PREPARATION
Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
** Serves 4
Ingredients:
1 bell pepper (any color), finely sliced
1 carrot, peeled and finely sliced diagonally
1 broccoli head, cut into florets
1 tablespoon toasted sesame oil
Extra-virgin olive oil
9 ounces (255g) dried thin egg noodles
1 can (8.8 ounce/250g) cut baby corn, drained
5 ounces (140g) asparagus, woody ends trimmed, cut into 2-inch (5cm) pieces
1 scallion, finely sliced
Handful of cilantro leaves
2 tablespoons toasted white sesame seeds
Sea salt
Soy seasoning:
1 tablespoon toasted sesame oil
1/4 cup (60ml) soy sauce, tamari or coconut aminos
1 tablespoon vegetarian stir-fry sauce
1/4 teaspoon white pepper
1 small garlic clove, grated
Substitute:
Broccoli: Asian greens
Asparagus: sugar snap peas or snow peas
Vegetarian stir-fry sauce: omit if unavailable
Egg noodles: ramen noodles
Veganize:
Use wheat noodles
Cantonese chow mein is well known for its contrasting textures – crispy fried strands tangled with soft noodles, tender-crisp veggies, all smothered in an umami-rich sauce. While the wok is still the traditional (and arguably the best) cooking vessel for chow mein, a humble sheet pan is also a handy way to rustle it up with minimal effort. Simply throw everything on a sheet pan and let the oven do the work for you. It’s also a great way to use up leftover vegetables or seasonal produce. Dried (or fresh) thin egg noodles are generally best for chow mein, as they crisp up nicely, but if you’re less concerned about crispiness, use whatever noodles you have on hand.
Preheat the oven to 400°F (200°C).
Place the bell pepper, carrot and broccoli on a half sheet pan (about 13 x 18 inches / 32.5 x 45cm), drizzle with the sesame oil and a splash of olive oil and season with sea salt. Toss to coat in the oil, then bake for 10 minutes until the vegetables are starting to soften.
Meanwhile, bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions until al dente, about 4-5 minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.
For the soy seasoning, combine all the ingredients in a small bowl.
Remove the sheet pan from the oven and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with olive oil, season with sea salt and toss well to coat. Return the tray to the oven and bake for 15-18 minutes, until the noodles are crispy on the top and bottom. You are looking for a combination of crispy and non-crispy noodles.
Remove the sheet pan from the oven, drizzle over the soy seasoning and toss well. Scatter over the scallion, cilantro and sesame seeds and serve.
**
Baking tray chow mein
Cantonese chow mein is well known for its contrasting textures - crispy fried strands tangled with soft noodles, tender-crisp veggies, all smothered in an umami-rich sauce. While the wok is still the traditional (and arguably the best) cooking vessel for chow mein, a humble baking tray is also a handy way to rustle it up with minimal effort. Simply throw everything on a tray and let the oven do the work for you. It's also a great way to use up leftover vegetables or seasonal produce. Dried (or fresh) thin egg noodles are generally best for chow mein, as they crisp up nicely, but if you're less concerned about crispiness, use whatever noodles you have on hand.
Ingredients
1 capsicum (any colour), finely sliced
1 carrot, peeled and finely sliced diagonally
1 broccoli head, cut into florets
1 tbsp toasted sesame oil
extra-virgin olive oil
250g dried thin egg noodles
250g canned baby corn, drained
150g asparagus, woody ends trimmed, cut into 5 cm pieces
1 shallot, finely sliced
handful of coriander leaves
2 tbsp toasted white sesame seeds
sea salt
Soy seasoning:
1 tbsp toasted sesame oil
3 tbsp soy sauce, tamari or coconut aminos
1 tbsp vegetarian stir-fry sauce
1/4 tsp white pepper
1 small garlic clove, grated
Method
1. Preheat the oven to 200C.
2. Place the capsicum, carrot and broccoli on a large baking tray (about 45cm 33cm), drizzle with the sesame oil and a splash of olive oil and season with sea salt. Toss to coat in the oil, then bake for 10 minutes until the vegetables are starting to soften.
3. Meanwhile, bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions until al dente, about four to five minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.
4. For the soy seasoning, combine all the ingredients in a small bowl.
5. Remove the baking tray from the oven and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with olive oil, season with sea salt and toss well to coat. Return the tray to the oven and bake for 15-18 minutes, until the noodles are crispy on the top and bottom. You are looking for a combination of crispy and non-crispy noodles.
6. Remove the tray from the oven, drizzle over the soy seasoning and toss well. Scatter over the shallot, coriander and sesame seeds and serve.
Substitute:
Broccoli: Asian greens
Asparagus: sugar snap peas or snow peas
Vegetarian stir-fry sauce: omit if unavailable
Egg noodles: ramen noodles
Veganise use wheat noodles
Serves 4.
No comments:
Post a Comment