1. Cook noodles in a large pot of boiling water for 2 minutes. Drain and rinse under cold running water; drain well and set aside. 2. Whisk cornstarch into ¼ cup (60 mL) water; whisk in soy sauce and oyster sauce. Set aside. 3. Heat 2 tbsp (30 mL) of the oil in a large skillet over high heat. Add noodles and pan-fry, without stirring, for 3 to 4 minutes or until crisp on the bottom. Turn over and pan-fry, without stirring, for 3 to 4 minutes, until crisp and slightly browned. (Note: the centre of the noodles can remain soft, if desired.). Transfer to a serving platter and set aside. 4. Pat beef strips dry with paper towel and season all over with salt and pepper. Return pan to medium-high heat and add remaining oil. Stir-fry carrot and sliced onion for 3 to 4 minutes or until onion is slightly translucent. Add beef and cook for about 1 minute per side or until browned but still pink inside. 5. Add snow peas and stir-fry for 1 minute. Stir cornstarch mixture and stir into pan; cook, stirring, for 1 to 2 minutes or until sauce is thickened. Add up to ¼ cup (60 mL) water, if desired for more sauce. Remove from heat. 6. Pour beef mixture and sauce over noodles. Garnish with green onions and drizzle with chili crisp.

Beef Chow Mein

Ingredients

Directions

Cuts Used in This Recipe

Flank