Chow Udon with Pork and Black Bean Sauce

Chow mein, from the Chinese chaomian, is a popular dish that we all know and love, featuring thinly sliced proteins, crisp vegetables, and egg noodles. Despite being standard takeout fare, the delicate egg noodles often clump into a brick that is frustratingly both squishy and difficult to break apart. During the pandemic, Chef Ryan Wong from Los Angeles’ Needle found a solution to this. He began using Japanese udon noodles, which are thicker, made from wheat, and transport much better.

Even if you’re only transporting yours from Wok to plate, udon is still a bit easier to work with and source than egg noodles, which vary significantly in quality across brands. Plus, they are par-cooked so all you need to do is give them a quick blanch and they’re ready to go. Make sure you get your Wok super hot to achieve a good sear on your proteins and vegetables, and the whole process will come together in a matter of minutes.