CHOW MEIN

Start by removing the squid tentacles (reserve them for another recipe, for example, they are delicious breaded). Open the squid mantle in half and remove all the skins and wash them.

Cut each half of the squid mantle in half, vertically, to obtain strips. With a very sharp knife, cut the outer part of the squid into diamonds (the squid will curl when cooking and will have the roll effect with drawings).

Cut the chicken breast into strips and remove the head and shells from the shrimp, leaving the tip of the tail. 

Remove the dark vein and wash them.

In a bowl, mix the squid, the chicken and the shrimp and season with a pinch of salt, white pepper, baking soda and sake. Let marinate for two hours.

Meanwhile, put the dehydrated mushrooms in a box, which has a lid, and cover them completely with water at room temperature. Close the box and refrigerate it an hour before use, so that the mushrooms hydrate.

In the meantime, prepare the brown sauce; mix the chicken stock with the corn starch, mix well until all the lumps disappear. Bring to the heat and add the sugar, the soy sauce and the oyster sauce. Stir, without stopping, until it boils and thickens.

Heat a little peanut oil in the wok and add the onion and garlic cloves, let them soften.

Add the mushrooms, well drained, and the mixture with squid, chicken and shrimp. Sauté until the meat gains colour.

Add the carrots cut into strips, the bamboo shoots in strips, the soybean sprouts and the green beans in narrow pieces.

Sauté for a while, mix the brown sauce and cook until the vegetables and meat are tender.

In the meantime, heat water seasoned with salt and, as soon as it comes to a boil, pour it over the rice noodles, wait 3-4 minutes and drain.

Add the drained noodles to the prepared with the sauce, mix well, let it cook for another 3 minutes and correct the salt.