I recreated my favorite childhood chow mein in Tahiti, in 1985!

Chow mein (炒面) is a dish from Cantonese cuisine (southeast China). According to Chinese tradition, this dish was imported to North America by the first immigrants from China in the 19th century, and is now a very popular specialty in the USA and Canada, as well as in other countries with large Chinese communities, such as Southeast Asia, India, Reunion, Mauritius and Tahiti.
I discovered this recipe in 1985, when my parents and I went to eat in the food-trucs on the port of Papeete in Tahiti. So, after 40 years, I've tried to rediscover the taste I loved so much back then and offer you a Chow mein revisited in 2024.
Ingredients for 3 people
150 g "Large (2mm)" Chinese soft wheat noodles
Vegetable oil
A few drops of sesame oil
80 g diced chicken breast
80 g shrimp, peeled and cut into 2 cm pieces
80 g pork loin, finely cubed
1/2 chicken stock cube delayed in a glass of water.
1 teaspoon rice starch
1 teaspoon sugar or honey
1 teaspoon finely chopped ginger
1 teaspoon finely minced garlic
3 tablespoons light soy sauce
1 tablespoon oyster sauce.
Pepper.
100 g onion, thinly sliced
80 g carrot sticks
80 g Chinese cabbage leaf strips.
80 g small weights
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Feel free to comment if you've made the recipe, noted any difficulties, succeeded or tasted the recipe for this Chow mein.
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C’est en 1985, que j’ai découvert cette recette quand j’allais manger dans les foods-trucs sur le port de Papeete à Tahiti avec mes parents. J’ai donc essayé, après 40 ans, de retrouver ce gout qui me plaisait tant à l’époque et de vous proposer un Chow mein revisité en 2024.