Last week’s spontaneous trip led me straight into the heart of New York City, a vibrant island brimming with culinary inspiration and unforgettable flavors. Beyond the iconic skyline and bustling streets, Manhattan is a haven for food lovers, and I was fortunate enough to explore it with two exceptional culinary guides: my Aunt Georga Osborne, a connoisseur of hidden gem eateries, and my talented friend, Chef Leah Bruton.
Some people possess an innate ability to elevate food experiences effortlessly. Aunt Georga has a knack for uncovering those unassuming, hole-in-the-wall restaurants that completely redefine your food expectations. These are the places with concise menus, serving dishes imbued with a comforting, home-style goodness reminiscent of cherished family recipes. Leah, on the other hand, gravitates towards spots steeped in history and tradition, serving authentic flavors that often remain undiscovered by the typical visitor.
On my first full day, Leah took me to Chinatown, a sensory explosion of sights, sounds, and smells. The streets were a vibrant tapestry of unexpected finds: from imitation designer bags to fashion models posing amidst the bustling crowds, alongside traditional red lanterns, bustling fish markets, and the intriguing sight of chicken feet. Navigating the busy main streets, we veered onto a quaint cobblestone lane adorned with captivating murals. This was the oldest street in Chinatown, a pedestrian-only haven. Tucked away on a bend in this charming street was our destination: Nom Wah Tea Parlor. This iconic dim sum restaurant, Chinatown’s oldest, has been serving patrons since the 1920s. Stepping inside was like entering a time capsule, with its elegant chandeliers, vintage furniture, pressed tin ceilings, and expansive mirrored walls. Dim sum, the Cantonese specialty of small, steamed or fried dishes with diverse fillings, was undoubtedly the star of the show. Yet, our culinary exploration didn’t stop there. Alongside the exquisite dim sum, we indulged in a plate of delectable stir-fried noodles, the classic chow mein.
This wasn’t the first time Leah and I had shared a chow mein adventure. This particular dish instantly transported us back to our shared cooking experiences in Northern India, where we honed our skills under the guidance of Tibetan chefs and monks. While we mastered a wide array of complex techniques and recipes during our training, it was often the simplest dishes that resonated most deeply. After intensive classes, our go-to comfort food was frequently Indian street food, especially the satisfyingly quick and flavorful fried chow mein. The fresh, vibrant quality of this dish has remained etched in our memories, our taste buds still longing for that familiar taste.
At Nom Wah, we ordered their version of fried noodles and savored every bite, reminiscing about our Himalayan culinary journey. Back at Leah’s apartment, we unearthed her old notebooks filled with recipes and notes from our cooking class in the Himalayas.
Today, I’m thrilled to share the delightful chow mein recipe we brought back from those travels, adapted for your home kitchens and presented to you via Maysville Online. This recipe is wonderfully versatile and can be adjusted to your preferences. However, even in its most basic form, it highlights some universally loved qualities: it’s quick, easy, budget-friendly, and bursting with flavor. It’s my go-to meal after a long, tiring day when hunger strikes.
Enjoy this taste of the Himalayas, and happy cooking!
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Himalayan Chow Mein Recipe
Serves four
(Vegetarian recipe – feel free to add any meat you prefer)
Ingredients:
- 3 tablespoons oil
- 1 medium onion, diced
- 2 medium tomatoes, sliced
- 1 medium carrot, diced
- 1/4 head of cabbage, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon fresh garlic, diced
- 1/8 teaspoon fresh ginger, diced
- 1 tablespoon soy sauce (add more to taste after cooking)
- Noodles (angel hair pasta works well as a substitute, but traditional egg noodles or rice noodles are also excellent choices; adjust portions to your liking)
- 2 green onions, diced
Instructions:
- Heat oil in a wok or large frying pan over medium-high heat.
- Add onion, tomatoes, carrot, and cabbage. Stir-fry until vegetables are tender-crisp.
- Season with salt, pepper, garlic, and ginger. Continue to stir-fry for another minute, allowing the flavors to meld.
- Add noodles to the pan. Gently stir and toss using chopsticks or a fork (avoid crushing the vegetables or noodles).
- Pour in soy sauce and sprinkle with green onions. Stir to combine.
- Serve immediately and enjoy!
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Recipe and photo courtesy of Chef Babz Goldman, with culinary inspiration from Chef Leah Bruton of New York City, and brought to you by Maysville Online.
