Chow Mein with Crunchy Noodles

Chinese egg noodles
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1 lb. ground pork, chicken, or turkey
2 cloves garlic
1 tbsp. minced ginger
½ tsp. salt
10 oz. Chinese egg noodles cooked and drained on towel
¼ cup soy sauce
½ cup chicken stock
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
1/3 cup Sallie’s Greatest Peach Pepper Ginger Preserves, or your favorite
4 tsp. cornstarch
1 bag broccoli slaw
2 scallions, thinly sliced for garnish
Salt and pepper to taste


Using a zester, rub garlic and ginger until paste. Mix paste and salt into raw ground meat and set aside.
In a bowl combine the soy, stock, vinegar, sesame oil, preserves and cornstarch. Mix well with a fork to break up the preserves and set aside.
Place noodles is piles in a skillet with butter/oil and allow to brown slightly so that it resembles a noodle pancake, flipping over to brown on the other side. Remove from skillet.
Brown the meat in a skillet with a little oil. Once brown, add the slaw and cook until al dente. Pour the sauce that was set aside into the skillet and allow to thicken on medium high heat. Once thickened, immediately turn down to low. Taste for salt and pepper and add if needed.
To serve, place a pancake on a plate and spoon the meat mixture over. Garnish with sliced scallions.

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