Forget ordering in: Make Kwoklyn Wan's sriracha lo mein from 'The Complete Chinese Takeout'
Kwoklyn Wan spent his upbringing in the kitchens of Chinese restaurants and takeaway shops in England.
Now, Wan, who is a bestselling author, martial arts expert and chef among other titles, is sharing more than 200 takeout favorites you can make at home in his latest cookbook. "The Complete Chinese Takeaway Cookbook" hit shelves Tuesday and features some of Wan's well-known recipes including BBQ chicken ribs and crispy duck salad in addition to 50 brand new recipes.
Among Wan's other cookbooks are "10 Minute Chinese Takeaway", "The Veggie Chinese Takeaway Cookbook", "Chinese Takeaway in 5" and "The Chinese Takeaway Cookbook".
"Carefully selecting the very best of the best from my first three recipe books was quite nostalgic and then adding in 50 new dishes for readers to cook presented me with a very exciting challenge," Wan says in an emailed statement. Wan says that for the new book he drew together the most commonly ordered dishes, popular flavors and his favorite classic Chinese and Cantonese dishes.
"I encourage home cooks that are new to Chinese cooking to try the dishes using the recipes as their guide but to remember that their own taste buds are the judge and to always season to their own preference. Taste, season and taste again," he continues.
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Sriracha Lo Mein
From "The Complete Chinese Takeout Cookbook" by Kwoklyn Wan
Serves: 2
Lo mein is cooked ever so slightly differently to chow mein; chow mein is stir-fried until the noodles are crispy whereas lo mein is stir-fried with a sauce so that they remain soft. Sriracha is a delicious sauce originating from Thailand and works well with vegetables and noodles.
Ingredients:
3 tbsp Sriracha chili sauce
2 tbsp light soy sauce
1 tsp sugar
2 nests of fresh lo mein egg noodles
2 tbsp vegetable oil
1 red (bell) pepper, deseeded and cut into strips
8 fresh baby corn, halved lengthways
3 1⁄2 cups beansprouts
pinch of salt
Instructions:
Combine the Sriracha sauce, soy sauce and sugar in a bowl and set to one side.
Loosen the noodles in a bowl of warm water, then drain and set aside.
Place a wok over a medium-high heat, add the oil and fry the red pepper and baby corn for 1 minute. Add the beansprouts and fry for a further minute, then add the loosened noodles along with the sauce mix and continue to fry until all the ingredients are combined and warmed through. Taste for seasoning and add salt if required. Serve immediately.
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This article originally appeared on USA TODAY: Craving Chinese takeout? Make this sriracha lo mein at home
