Rhode Island Chow Mein Sandwich
A local oddity of crispy fried noodle cakes layered with a thick chow mein-style vegetable and meat gravy, served open-faced on a hamburger bun.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Large skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 16
- carbs
- 45
- protein
- 22
- calories
- 420
Instructions
- 1
Heat oil in a skillet. Stir-fry the sliced meat until cooked through, then set it aside.
- 2
In the same skillet, cook the celery and onion until just softened.
- 3
Pour in the broth and soy sauce. Bring the liquid to a gentle simmer.
- 4
Put the cooked meat back into the skillet along with the bean sprouts.
- 5
Stir the smooth runny cornstarch paste into the simmering gravy. Cook until it thickens.
- 6
Split the hamburger buns. Place a fried noodle cake on the bottom half of each bun.
- 7
Spoon plenty of the hot gravy over each noodle cake.
- 8
Set the top bun in place. Serve right away with a fork.
Chef's tips
Fry the noodle cakes until truly crisp and crunchy, because the gravy will soften them quickly once assembled.
Storage
Store gravy and noodles separately for up to 3 days.
Reheating
Reheat gravy on the stovetop; re-crisp noodles in a hot oven before assembling.
Common mistakes to avoid
- •Putting the sandwiches together too early so the crispy noodles turn soggy.
- •Leaving the gravy too thin to hold its shape on the sandwich.
Serving suggestions
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