In China, mein (noodles) are served in as many ways as Italian pasta dishes are, but chow mein (fried noodles) is one of the most popular outside China, particularly in the United States. In China, chow mein are a staple teahouse food, being quick to prepare and comforting to eat, especially in the winter months. Almost any quick-fried food can be added to chow mein; but the best are vibrant mixtures of flavors and textures. Chicken is always popular, and it is the combination of the very thin, quickly fried strips, the crunchy vegetables, and bean sprouts, and then other succulent items such as abalone, shrimp, or oysters, all soused in a rich, savory sauce of soy, broth, and rice wine, that makes this dish so irresistible.

Cook the noodles in boiling water for 3 to 4 minutes, or until tender. In a large bowl, combine 1 tablespoon soy sauce, the rice wine, 1 tablespoon cornstarch, and the ginger. Add the strips of meat and marinate for 30 minutes.

Put the thicker choy sum stems into boiling water and cook for 1 minute. Add the thinner stems and leaves and cook for another 30 seconds. Drain and refresh with cold water.

Heat 2 tablespoons of peanut oil in a hot wok and stir-fry the meats for 1 minute. Add the choy sum, mushrooms, and scallion pieces and cook for 2 minutes. Remove from the wok. Add the remaining tablespoon of peanut oil to the hot wok and stir-fry the noodles for about 3 minutes. Return the meat and vegetables to the wok, along with the sesame oil and remaining tablespoon of soy sauce. Toss well. Add the chicken broth and remaining cornstarch, mixed to a paste with a little cold water. Transfer to a large serving plate and sprinkle with sliced scallions.
Serves 4

Adapted from Terry Durack's Noodle