Beef Chow Mein

If you really want to put a smile on TheHusband's dial, there are a few things you can do.

Agree to watch a "boy" movie with him, ply him with a catalog* or two, (preferably showcasing the newest electronics) or treat him to one of his favourite meals: 

• Hotdogs - with real German sausages or good old cheesegrillers (the cheesier, the better)
• Pizza - homemade or takeaway, either will do
• Chinese takeaway

And if Chinese takeout is your chosen bribery tactic smile generator, there is one dish that will warm TheHusband's heart above any other. Chow Mein. Whether it's beef, chicken or pork is irrelevant, the thing that's non-negotiable is that unmistakably umami sauce coating the noodles. 

There isn't even a lick of glamour about a big bowl of greasy chow mein but this doesn't faze him. In fact, he is of the opinion that more is more. More noodles? Bring it. In fact, don't try to ply him with anything but the "large" chow mein. You'd be wasting your time.

So it was only natural that I had to attempt this classic at home. After all, I couldn't allow a middle-aged Chinese man to hold the keys to TheHusband's heart, now could I? And so I turned to my trusty friend google and gathered up the necessary ingredients.

Luckily for me chow mein could not be easier to make. As with all stir fries, the key lies in prepping your ingredients ahead of time, so take a few minutes beforehand to slice your protein of choice and chop up your veggies. Briefly fry it, then cook your noodles in the oh-so-salty mixture of soy and oyster sauce, add back your fried meat and veggies, give it a few stirs and sit back while your beloved slurps up the goodness. 

Smile generator? You can say that again.

*the man is a catalog addict

Beef Chow Mein
Adapted from Rasa Malaysia

Serves 4 

250g Chinese egg noodles
vegetable oil
500g beef strips
2 medium carrots, peeled and cut into strips
1/2 red bellpepper, cut into strips 
4 spring onions, chopped
1/4 cup beansprouts 
1/2 tsp minced garlic
3 - 4 tbsp oyster sauce
2 tbsp soy sauce
1/4 cup water

1. Soak noodles in boiling water for 2 - 3 minutes to soften slightly. Drain and set aside. 
2. Meanwhile, heat oil in a wok and fry beef strips in batches until browned. Remove meat from wok.
3. Add more oil to the wok, then add carrots and stirfry for 1 - 2 minutes before adding bell pepper. Stir fry another 2 minutes or until tender crisp, then add spring onions and bean sprouts and fry for another 30 seconds. Remove and set aside.
4. Add about a teaspoon of oil to the wok, then add garlic, frying briefly until fragrant, before adding oyster sauce, soy sauce and water. Add noodles to the sauce, stirring to coat, then lower heat and cook, stirring every so often until noodles are almost cooked through. This will take about 5 - 6 minutes. Add more water if necessary to stop noodles from sticking to the wok.
5. Return beef and vegetables to the wok, stirring to mix with the noodles and distribute the sauce evenly. Heat through, then serve immediately.