Chow mein is a traditional Chinese dish that has frequently been blended and adapted with different cultures. “Chow mein” is the Americanized translation of the Mandarin word “炒麵”, roughly translating to stir-fried noodles. The two main types of the dish use either steamed or crispy noodles, with various chopped vegetables, meats, and/or tofu added in. 

Many Asian dishes are passed from generation to generation through verbal instructions and numerous rounds of practice, and my family has continued this tradition with this chow mein recipe. The recipe is an estimation of the typical base my family cooks for chow mein, however, it is not completely exact in its measurements. Any parts of this can be modified based on personal preference and adding different ingredients to personalize the dish. Many thanks to my sister for helping me prepare this dish and my mom for handing down this recipe.

Ingredients:

• 1 block of extra firm tofu
• 2-3 tbsp of grapeseed/canola oil for frying
• 2 tbsp of grapeseed oil divided
• 16 oz package of fresh yellow egg noodles (or yakisoba noodles)
• 4 cloves of minced garlic divided
• 1 small crown of broccoli
• 1 large carrot
• 1 tbsp of oyster sauce
• 2 tsp of light soy sauce
• 1 tbsp of water
• 1 tsp of sugar
• 1 tbsp chicken bouillon powder (optional for flavor)

Instructions:

1. Press out tofu liquid – *The less liquid, the crispier the tofu will be.* To do this, place a stack of paper towels on a plate. Wrap the tofu block in more paper towels, then place a second plate on top. Add several heavy items on top to weigh the tofu down. Let it sit for 10-15 minutes while you prep the rest of the recipe.
2. Prepare the vegetables – Cut into uniform pieces and blanch in cold water.
   1. Cut the broccoli pieces into one-inch-wide pieces. Slice the carrots.
   2. Bring a medium size pot of water to boil, filling it about halfway. 
   3. Prepare a medium bowl with cold water and a few handfuls of ice cubes.
   4. Once water is boiling, place vegetables in boiling water and let boil for one minute.
   5. Take the vegetables off of the stove, rinse, and submerge in the cold-water bowl for one minute.
   6. Drain and set aside.
3. Boil the noodles – Follow the package’s instructions and boil noodles in a new pot, taking it off the stove in one to two minutes. It should be al dente or just under cooked. Drain the noodles in a colander and rinse in cold water.
4. Create sauce – Combine the oyster sauce, light soy sauce, water, sugar, and optional chicken bouillon powder in a bowl. Stir well.
5. Prepare tofu – Cut the tofu into ¾ inch cubes.
6. Stir-fry tofu – In a skillet or wok, heat canola/grapeseed oil over medium high heat. Once the oil is hot (not smoking), add the tofu in a single layer, making sure not to crowd them. If needed, do this in two batches.  Be careful as the oil might splatter a little. Brown the tofu on each side, until golden brown. Remove from skillet/wok and place on a plate with a paper towel.
7. Stir-fry noodles – Heat one tbsp of the oil on medium heat in the skillet/wok. Once hot (not smoking), add half of the garlic and let it slightly brown. Be careful not to burn as it will turn bitter. Add drained noodles and using two spatulas, combine the noodles and garlic. Sprinkle with chicken bouillon powder (if using) and combine again. Place the noodles onto a plate.
8. Stir-fry vegetables – Add remaining oil and heat wok on medium high heat. Add garlic, cook for 30 seconds or less until brown (not burnt). Add vegetables and mix for two to three minutes until tender.
9. Combine stir-fry – Add noodles and tofu back into the wok and stir until well-combined.
10. Add sauce – Drizzle half of the sauce mixture on top. Mix and taste. Use remaining sauce as needed and adjust it to your preference. Remove the chow mein from the wok/skillet.
11. Enjoy – Plate the dish and serve.

Notes:

• Vegetarian & vegan: Although this recipe is largely vegetarian and vegan, you can make it completely vegetarian/vegan-friendly by replacing the oyster sauce with mushroom or hoisin sauce. The chicken bouillon powder can be substituted with any vegetable bouillon. 
• Meat: Tofu can be replaced with meats of your choice, the most commonly used ones being chicken, beef, pork or shrimp.
• Other vegetables: Common vegetables in this dish that can be added are bell peppers, bok choy, zucchini, mushrooms, snap peas, and bean sprouts.