This recipe has three of my favourite things to eat: chow mein noodles, Chinese sausages, and gai lan. The salty, rich tasting sauce compliments all the ingredients so well.
Chow mein comes with steamed or crispy noodles. This recipe uses the steamed kind. The egg noodle is long, stringy, and firm. When cooked, it absorbs the flavours of the sauce so well.
So what is Chinese sausage or lap cheong? It is a deep-red, dried, smoked pork sausage that is sweet, salty, and very fatty. It looks like a shrivelled up sausage before you cook it. It has an unique flavour that you just have to try to really appreciate.
Finally, the leafy green called gai lan, or kai lan, Chinese broccoli or Chinese kale (which admittedly I have never heard it referred to as until I did a quick Google search), has flat, large dark blue-green leaves and thick stems. It tastes like a broccoli, but slightly more bitter.
All together it is a FLAVOUR EXPLOSION that is easy and fast to make.
Now onto the recipe.
Prepare your ingredients. Chop up the vegetables, cook the noodles, and make the sauce.
In a wok on medium-high heat, fry Chinese sausage, garlic, and ginger. Remove from the wok and place it on a paper towel.
Increase stove temperature to high heat, steam gai lan stalks first, then add leaves until cooked through.
Add the noodles, green onions, and sauce. Toss to combine. Then add back in the sausage, garlic, and ginger to combine. Remove from heat and serve immediately. Enjoy!