Le Chao Men (New Caledonian Chaw Mein) is a traditional New Caledonian recipe for a classic Asian-influenced stir fry of vegetables, chicken, pork and chow mein noodles in a soy and oyster sauce base. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: New Caledonian Chaw Mein (Le Chao Men).
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Just as chop suey is a feature of American Samoan cuisine, Chaw Mein has entered New Caledonian cookery.
Ingredients:
500g yellow Chinese noodles (ie chow mein noodles)
300g chicken cutlets, sliced
200g pork loin, sliced
200g fresh or frozen prawns, peeled and with tails left on
10 black mushrooms (ie tree ear fungus)
4 carrots, scraped and sliced into thin sticks
1 courgette, sliced into thin sticks
2 celery sticks, chopped
10 tbsp oyster sauce
10 tbsp soy sauce
1 onion, peeled and sliced into thin strips
1 garlic clove, minced
Salt and freshly-ground black pepper, to taste
groundnut oil
Method:
Soak the tree ear/black mushrooms in warm water for 15 minutes. After this time drain and chop the mushrooms. Soak the noodles in warm water.
Place a wok over medium hight heat. Add a splash of groundnut/peanut oil and use to stir-fry the onion, carrots, celery, pork and chicken for about 4 minutes or until the onion is soft.
Still stirring, add the soy sauce, oyster sauce, salt and black pepper. Pour in 300ml water, bring to a simmer and cook for 10 minutes, stirring occasionally.
Add the courgette pieces along with the prawns and cook for 5 minutes more.
Drain the noodles then add to the stir-fry.
Cook for 5 minutes for the noodles to swell than add the garlic. Toss to combine then divide the mixture between serving plates and bring to the table.
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