Traditional Taiwanese Chow Mein

Gu zao wei chao mian

 Traditional Taiwanese Chow Mein

Yield: 2

Main Dishes

Gu zao wei chao mian

If you were to ask my dad which of all the dishes my mom makes is his favorite, he would say Taiwanese chow mein. This recipe has been perfected and passed down from my grandma. It has the perfect combination of salty and slightly sweet and uses simple pantry condiments for the sauce. My mom made it all the time when we first immigrated to Canada because of how accessible all the ingredients were. Don’t leave out the fried shallots—they make this dish truly special.

Chow Mein

  1. Make the sauce: In a small bowl, stir together the black vinegar, light soy sauce, vegetarian oyster sauce, sugar, and white pepper.
  2. Make the chow mein: Heat the olive oil in a large wok over medium-high heat. When the oil is hot, add the shallots, mushrooms, and dried shrimp and sauté for 2 to 3 minutes, until the mushrooms start to sweat. Add the pork belly and sauté until the pork is no longer pink, another 2 to 3 minutes.
  3. Add the cabbage and carrots and mix together. Pour in the water, cover with the lid, and cook for 2 to 3 minutes, until the cabbage starts to soften. Add the noodles, fried shallots, and the sauce and mix well. Cover and cook until the noodles are fully cooked, another 2 to 3 minutes.
  4. Add the scallions, increase the heat to high, and sauté for another 1 to 2 minutes, until fragrant. Serve immediately

Fried Shallots

  1. Heat the vegetable oil in a large pot over medium-high heat until it reaches 325°F / 160°C on a deep-frying thermometer. Once the oil is hot, dip a wooden chopstick in the pot. If bubbles form around the chopstick, the oil is ready.
  2. Fry the shallots ½ cup at a time for 8 to 10 minutes, until they start to brown and crisp. Keep an eye on the shallots, as they cook quickly and can easily burn. Using a spider or slotted spoon, transfer the shallots to a plate lined with paper towel to absorb excess oil. Repeat with the remaining shallots. Let the shallots cool completely. (Cool and store the oil separately; see Note.)
  3. Transfer the shallots to an airtight container and store in the fridge for up to 1 month.

  • Don’t throw away the oil that you use to fry the shallots! Store the shallot oil in a jar in the fridge for up to 1 week. It’s super fragrant and delicious. Drizzle it over your steamed vegetables and they will instantly be packed with flavor.