Meat Chow Main

Ingredients

• 0.25 pound noodles (Use thin egg noodles or chow mein noodles if available)
• 1 quart peanut oil (Used for deep-frying the noodles; most will be left in the pan after frying)
• 6 whole water chestnuts (Fresh or tinned; peel if fresh, rinse well if tinned)
• 0.5 pound pork (Cut into small bite-sized pieces; shoulder or loin both work well)
• 0.5 pound veal (Cut into small bite-sized pieces)
• 2 tablespoons syou (soy sauce) (Syou is the historical spelling of soy sauce; use standard light soy sauce)
• 0.5 bunch celery (Washed and cut into small pieces, roughly 1 cm)
• 1 whole onion (Peeled and finely chopped)
• 0.5 pound Chinese dried mushrooms (Shiitake are the most common substitute; stalks removed after soaking)
• 2 whole eggs (Hard-boiled; only the yolks are used as garnish)
• 0.25 pound ham (Sliced into thin strips or threads for garnishing)
• 0.5 tablespoon salt (Added to the simmering meat)

Instructions

1. 1Place 2 eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Drain the hot water and transfer the eggs to a bowl of cold water. Once cool enough to handle, peel the eggs, separate the yolks, and set the yolks aside for garnishing later. You will not need the whites for this recipe.
2. 2Place the dried Chinese mushrooms in a large bowl and cover completely with cold water. Let them soak for 10 minutes until they have softened and rehydrated. Once soaked, drain them and use your fingers or scissors to pull off and discard the tough stalks. Gently squeeze out any excess water. Set the mushroom caps aside.
3. 3While the mushrooms soak, prepare your remaining vegetables. Cut the celery into small pieces, roughly 1 cm each. Peel and finely chop the onion. Slice the water chestnuts into thin rounds. Set all prepared vegetables aside together ready to add to the pan.
4. 4Pour the full quart of peanut oil into a large, deep saucepan or wok and heat over medium-high heat. To test if the oil is hot enough, drop in a single strand of noodle — if it sizzles and puffs immediately, the oil is ready (approximately 180°C / 350°F). Carefully add the noodles in small batches to avoid the oil overflowing. Fry each batch for 1 to 2 minutes until golden and crisp. Use a slotted spoon or spider strainer to remove the noodles and transfer them to a plate lined with paper towels to drain. Set aside. Take care — hot oil can splatter, so use long utensils and keep a lid nearby.
5. 5Carefully remove most of the oil from the pan, leaving just enough to coat the bottom (roughly 2 tablespoons). Return the pan to medium-high heat. Add the pork pieces and fry, stirring occasionally, until they are golden brown on all sides. This should take about 5 to 7 minutes. The pork should be cooked through with a nicely browned exterior.
6. 6Add the veal pieces to the pan with the browned pork. Stir everything together and continue to fry over medium-high heat for 5 minutes, stirring occasionally, until the veal is cooked through and lightly browned.
7. 7Add the 2 tablespoons of syou (soy sauce) and the half tablespoon of salt directly to the pan with the meat. Stir well to coat everything. Reduce the heat to low and let the meat simmer gently while you finish preparing the vegetables if not already done.
8. 8Add the soaked and drained mushrooms (stalks removed), the chopped celery, the chopped onion, and the sliced water chestnuts to the pan with the simmering meat. Stir everything together so the vegetables are well mixed with the meat and sauce. Increase the heat to medium and cook everything together for 5 minutes, stirring occasionally, until the vegetables are just tender but still have a slight bite.
9. 9Warm a large serving platter if possible (you can run it briefly under hot water and dry it, or place it in a low oven for a few minutes). Spread the crispy fried noodles out in an even layer across the bottom of the platter. Spoon the hot meat and vegetable mixture over the top of the noodles, spreading it evenly.
10. 10To finish, slice or pull the ham into thin strips or threads and scatter them over the top of the dish. Take the reserved hard-boiled egg yolks and crumble them between your fingers over the top, distributing evenly. Serve immediately while the noodles are still crisp.