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Foraging with Alexis Nikole Nelson.
By Hetty McKinnon - Friend of Milk Street
"This simple chow mein dish is most commonly served at dim sum restaurants, where the noodles are fried on the spot in the traveling hot trolley. At home, this is a breakfast staple, made from scant pantry ingredients. I adore the addition of bean sprouts—I have vivid memories of my mum sitting in her cavernous armchair, diligently tailing each sprout (a step I usually skip because I lack her dedication). My mum also adds garlic chives, so when they are in season, throw in a handful for a distinct aromatic flavor. The dark soy sauce adds the signature caramel color to the noodles—if you don’t have any, just use regular soy sauce or kecap manis. I’ve added a fried egg to amplify the breakfast feeling, but you could also serve it with your favorite marinated egg or go without." — Friend of Milk Street Hetty McKinnon.
Reprinted with permission from "To Asia, With Love," by Hetty McKinnon, copyright © 2021. Published by Prestel Publishing. Photography: Hetty McKinnon.
ounces (200g) dried egg noodles
Vegetable or other neutral oil
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