Retro chow mein brings back that cosy 70s-style comfort with savoury mince, gently spiced sauce and crisp noodle nests. The glossy beef filling, soft peas and fried egg give it a proper old-school feel, while the crunchy noodles add a satisfying finish that makes every bite feel nostalgic and fun.
By Matt TebbuttFrom Saturday Kitchen
Retro chow mein likely fits a Nutri-Score C because it combines beef mince, egg noodles, fried egg and a rich sauce built with stock, soy sauce, ketchup and oil. It provides protein and energy, but the crisp noodle topping and savoury sauce add more fat, salt and refined carbohydrate.
Ingredients
- 2 tsp curry powder
- 1 tbsp Worcestershire sauce
- 1 tsp Chinese five-spice powder
- 2–3 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp chicken powder
- 1 tsp caster sugar
- 350ml/12fl oz beef stock
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp ginger paste
- 200g/7oz beef mince
- 100g/3½oz frozen peas
- 100g/3½oz egg noodle nests
- 4 crispy fried eggs
- 3 spring onions, sliced, to serve
Customise
- Beef mince can swap for turkey mince if you want a lighter retro chow mein.
- Beef stock can swap for chicken stock if that better suits what you have.
- Frozen peas can swap for sweetcorn or chopped beansprouts for extra crunch.
- Egg noodle nests can swap for straight egg noodles if you want a simpler finish.
Method
- Mix the sauce first. Put the curry powder, Worcestershire sauce, five-spice powder, soy sauce, ketchup, chicken powder, sugar and beef stock into a bowl, then stir well until everything looks evenly combined. Hold back the cornflour for now so the retro chow mein sauce stays smooth while it cooks.
- Soften the aromatics. Heat the vegetable oil in a wok over a good medium-high heat, then add the onion, garlic and ginger paste. Stir fry for about 5 minutes until the onion softens and smells sweet rather than sharp.
- Brown the mince. Add the beef mince and frozen peas, then cook until the beef browns nicely and the peas heat through. Keep breaking up the mince with your spoon so the retro chow mein filling stays loose and easy to spoon.
- Simmer the sauce. Pour in the sauce and let it bubble gently for about 10 minutes, stirring now and then. Taste it, add a little seasoning if needed, then stir in the cornflour to thicken the sauce until it coats the mince properly.
- Warm the noodles. Add half of the egg noodles to the wok and heat them through so they soak up a little of the sauce. This gives the retro chow mein a soft base before you add the crisp noodle nests on top.
- Fry the noodle nests. Heat the deep fat fryer to 180C, then carefully deep fry the remaining noodles until crisp and golden. Lift them out with a slotted spoon and drain on kitchen paper so they stay light and crunchy.
- Serve with style. Spoon the mince mixture over the crispy noodles, then finish with the spring onions and fried eggs. The mix of soft sauce, crunchy noodles and rich egg gives this retro chow mein its full old-school charm.
Make ahead, 20 mins
You can mix the sauce earlier in the day and chop the vegetables ahead, which helps the cooking move quickly. The mince mixture also holds well for a short time while you fry the noodle nests.
Serve straight away, 5 mins
Assemble the retro chow mein at the last minute so the crispy noodles stay crunchy. A quick garnish of spring onions keeps the dish bright and fresh.
Wine pairing: Retro chow mein pairs well with a light red wine, a fruity Beaujolais or a chilled dry rosé. For a wine pairing that suits this retro chow mein, choose something with bright fruit, soft tannins and enough freshness to balance the beef mince, five-spice, soy sauce, ketchup and crispy noodle texture.
Tips
- Do not overcook the fried noodle nests or they can turn bitter.
- Stir the sauce well before adding it, so the spice and seasoning stay balanced.
- Serve quickly after frying so the noodles keep their crunch