Why Marion Blanches, Chills, and Pan-Fries Chow Mein Noodles Three Times for the Perfect Texture

Marion Grasby reveals her signature three-step noodle technique — blanch, refrigerate, then dry-fry in batches — that gives chicken chow mein its signature chewy-yet-saucy texture. She walks through the full recipe including a baking soda meat tenderizing trick and a sauce built on soy, oyster sauce, and Shaoxing wine. The recipe is from her cookbook 'Just as Delicious.'