How to Make Chow Mein Sandwich
- In a medium-sized bowl mix 2 tablespoons of soy sauce, rice vinegar, and sesame oil. Then add the chicken slices and toss the entire mixture together to completely coat the slices with the sauces. Set this aside as you progress to the noodles.
- In a large cooking pot fill the water till only a quarter of the space is left. Set the cooking pot over medium-high heat and bring the water to a boil. Add the noodles to the boiling water and let them simmer in it till they start to soften. Add a tablespoon of oil in order to prevent the noodles from sticking to each other. Once the noodles soften completely drain it out of the water and then set it aside.
- In a significantly large skillet heat a tablespoon of oil. When you are sure that the oil has warm up well ass the chicken mixture and stir-fry it till the chicken is completely cooked through. Remove the chicken from the skillet to a plate and set it aside to cool down.
- Add the rest of the oil to the skillet and then add the cabbage, bok choy, water chestnuts, and garlic. Stir the mixture for a couple of minutes till you see the vegetables beginning to wilt.
- Once the vegetables and the oyster sauce are combined add the soy sauce and oyster sauce to the mixture and combine. Then add the chicken to the mixture and stir more so that everything is well mixed together. Turn off the stove and set it aside.
- Then once everything is mixed together, take cooking pot or wok and add the 6 cups of oil to it and let it warm. Once the oil has started to become warm slowly add the chow mein and let it fry. After the chow mein noodles have become deeply fried, remove them, and then drain them out of the oil. Lay out paper towels and lay the noodles on it. Once the oil has been squeezed out set it aside.
- Take a knife and slice the buns from the middle. On the bottom bun, add the noodles and then add the vegetable and chicken mixture on top of it. Then place the other bun on the top.
- Transfer the chow mein to a large serving platter and top it with chopped up green onions.
- Serve hot.
The chow mein bun craze began when Fredrick Wong, a Cantonese immigrant in New England, realized that the people of New England loved gravies. So he combined his chow mein with a bun and started serving, which later became a hit.