Cantonese Beef Chow Mein Crispy Noodles (Whole30)- I Heart Umami®

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Cantonese style chow mein noodles with fresh beef and chip vegetables is one of my favorite restaurant dishes ! The dessert potato made chow mein noodles are baked to golden crisp, loaded with extra zhou mein sauce, tender gripe, peppers, and onions on top. You ’ ll sleep together this popular takeout dish made dim-witted and goodly at base !

One of my darling things to do when I was studying in Taipei was visiting a Hong Kongese owned attic restaurant nearby my college in Peitou. A boastfully plate of crisp yue style gripe zhou mein with crispen vegetables is perfect for two hungry students and is a fantastic one plate meal that basically has it all – excess impertinent gripe, crisp noodles, and crunchy vegetables. Oh so satisfying ! ????
today ’ s yue beef chow mein is made paleo and whole30 and that means if you eat gluten-free, this smasher is arrant for you, besides ! ????

What is Cantonese chow mein?

traditional yue expressive style chow mein features chow mein noodles that are either flash fried or pan fried to super crisp. Because the noodles are crunchy ( dry ), the toppings are much fresh ( wet ) sol that the zhou mein sauce can soak it through some noodles. The toppings can be beef, pork, chicken, or vegetable. Quail eggs and chinese cabbage pilfer are often used as toppings in the dish .

What’s the difference between chow mein and Cantonese style chow mein?

Chow mein means stir-fry noodles. Chow means stir-fry, Mein means noodles. The noodles can be fresh noodles or boiled noodles, stir-fried on a stovetop. The noodle texture is soft and a small chewy. yue style chow mein noodles are crispy. They are often made with wheat flour and dilute noodles. They can be bass fried or pan fried to crispy texture .
Lo mein, chow mein. and yue style chow mein are all under the umbrella of Chinese fried noodles. Fried noodles can mean stir-fried, pan-fried, or french-fry noodle dishes .

Ingredients for the chow mein and chow mein sauce

Noodles – To keep this dish gluten-free and paleo, I spiralize Hannah Sweet Potatoes and roast them in 2 large sheet pans in the oven until crispy.
Protein – I thinly slice the beef and add the seasoning for more flavor.
Vegetables – Any crisp and crunchy vegetables are great for this recipe. I use bell peppers.
Chow Mein Sauce – chicken stock, coconut aminos, fish sauce, toasted sesame oil, rice vinegar, black pepper, and arrowroot starch to thicken the sauce.

Best types of sweet potatoes/yams for paleo crispy chow mein noodles

I use Hannah sweet potatoes that have a light tan skin and flannel flesh. japanese yams besides have a white flesh however the texture is excessively dense to make spiralized noodles. I recommend Hannah for white color noodles or garnet or jewel sugared potatoes for orange color noodles .

How to make crispy chow mein noodles with beef

Season and bake the spiralized sweet potatoes in the oven over two large sheet pans until golden crispy. This will be the paleo Cantonese style inspired chow mein noodles.
Season the thin sliced beef and sear them in a hot pan or wok.
Saute the garlic, ginger, and onion then add the peppers
Return the beef and the chow mein sauce to the pan.
Place the crispy noodles on a large serving plate. Before serving, pour the saucy beef over. Serve hot and immediately.

1. Baked the sweet potato noodles
2. Season the beef
3. Prepare the vegetables
4. Saute the beef and vegetables with chow mein sauce
5. Combine them before serving!

Ingredient swap suggestions

Protein: If you don’t eat beef, you can also use chicken breasts.
Vegetables: If you can’t have bell peppers, use broccoli florets, cauliflower florets, julienned carrots, or diced celery.

Tips for making the best Crispy noodles Beef chow mein

Spread the spiralized sweet potatoes out in an even layer so that they don’t touch. If they are crammed together, they will steam instead of bake, and won’t be crunchy.
The edge of the noodles tend to get baked faster. Toss them at half baking point.
Once the noodles are out of the oven, let them cool. The noodles will turn even more crispy.
To keep the noodles crispy, only combine the toppings – saucy beef – and the noodles before serving.

Also check out these helpful articles –

How to make the best beef stir-fry
7 stir-fry mistakes to avoid

What goes well with Crispy Beef Chow Mein

More Paleo Whole30 Healthy Takeout!

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Cantonese beef chow mein (paleo, whole30)

Cantonese style beef chow mein with crispy noodles and extra chow mein sauce is a fantastic Chinese takeout made healthy at home!

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Ingredients

For the chow mein noodles:

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2 pound Hannah sweet potatoes, flannel human body, or garnet or jewel sweetly potatoes ( orange human body )
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¼ tsp garlic powderize
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¼ tsp onion powderize
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4 tbsp avocado oil
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½ tsp coarse sea strategic arms limitation talks

For the beef:

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1 pound annulus steak, or flank steak, hanger steak, sirloin dither meat
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2 tbsp coconut aminos
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½ tsp coarse ocean salt
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1 tbsp sesame petroleum
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¼ tsp black pepper
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1 tsp arrowroot starch or tapioca starch
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¼ tsp baking soda

For the chow mein sauce:

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2.5 tbsp coconut aminos
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0.75 tbsp fish sauce
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2 tsp toasted sesame oil
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1 tbsp rice vinegar
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¼ tsp black pepper
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1.5 tsp arrowroot starch or tapioca starch
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6 tbsp chicken stock

Others:

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2 unharmed bell peppers, sliced
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4 oz. yellow onion, about 1 small, sliced
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Read more: Wok on! Steal this terrific tofu recipe

0.6 oz garlic cloves, about 4 big cloves, sliced
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0.4 oz ginger, julienned
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2.5 tbsp avocado oil for the stir-fry

Instructions

For the crispy chow mein noodles:

Preheat the oven to 400F. Spiralize the fresh potatoes and add them to a big desegregate bowl. Season and convulse with garlic, onion, powder, oil and salt .
Line two large baking sheets with parchment composition. Spread out the noodles on the prepared baking plane so that they don ’ metric ton touch. If they are crammed together, they will steam alternatively of broil, and won ’ t be crunchy .
Bake for 20-25 minutes. The edge of the noodles tend to get broil faster. Toss them at half baking point. Once the noodles are out of the oven, let them cool. The noodles will become tied more crispy .

For the beef and other ingredients:

thinly sliced the beef against the grain. Mix them well with the seasonings from coconut aminos to baking sodium carbonate. Set apart in the electric refrigerator .
Slice the peppers in one plate. Prepare the onion, garlic, and ginger on another plate .

To cook:

In a well-heated large hurl iron or stainless steel saute pan, add 1.5 tbsp anoint. Sear the gripe over medium-high heat in one layer without disturbing until crisp embrown, about 2 minutes. Use a firm topple spatula to flip and cook for 30 seconds extra. Set the beef and pan juice aside in one bowl .
Use the same frying pan and start it dry, add 1 tbsp petroleum. Add the onion, garlic, and ginger. Season with a pinch of salt. Saute over culture medium heat for 10-15 seconds. Add the peppers. Season with another top of salt. Saute for 15-20 seconds .
Return the gripe to the pan. Give the chow mein sauce a stir then add it to the pan. Toss for 1 infinitesimal. Turn off the heat .
To serve, place the noodles in a large serving plate. Pour the impertinent gripe and vegetables on clear of the noodles proper before serving so that the noodles remain crunchy. Serve hot and immediately .

Notes

Types of sweet potatoes/yams
I use Hannah fresh potatoes that have a light tan peel and white flesh. japanese yams besides have a ashen flesh however the texture is besides dense to make spiralized noodles. I recommend Hannah for white color noodles or garnet or jewel fresh potatoes for orange color noodles .
To make ahead, I recommend seasoning the gripe a night before. You can besides spiralize the sweet potatoes and store them in a big container lined with composition towels. The noodles are most crunchy when they are made and enjoyed the same day .

Nutrition

Serving:

serving

Calories:

449

kcal

Carbohydrates:

Protein:

Fat:

Saturated Fat:

Polyunsaturated Fat:

Monounsaturated Fat:

Trans Fat:

Cholesterol:

Sodium:

959

Potassium:

796

Fiber:

Sugar:

Vitamin A:

21461

Vitamin C:

Calcium:

Iron:

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Category : CHINESE FOOD