For a well-balanced Chow Mein, which ingredient should be added after the noodles?

Adding a protein source, such as chicken or tofu, after the noodles in a well-balanced Chow Mein is essential for several reasons. First, the timing of adding protein ensures it mixes seamlessly with the other ingredients and absorbs the flavors from the noodles and sauce. This method enhances the overall taste and texture of the dish, allowing the protein to be heated adequately without overcooking.

Moreover, integrating protein after the noodles helps to maintain a desirable consistency in the dish. If added too early, the heat can lead to drying out or toughening the protein, which detracts from the overall enjoyment of the meal. By focusing on this layering technique, not only does it ensure a harmonious balance of flavors but it also contributes to the nutritional profile, making the dish more satiating and balanced with essential nutrients.

In contrast, baking powder is typically not used in Chow Mein, as it does not enhance the flavor or texture of stir-fried dishes. Salt can be added at various stages of cooking, but too much at the beginning can hinder the adjustment for flavor later on. Pasta sauce is not traditionally part of Chow Mein, as the dish relies on soy sauce and other seasonings instead. Thus, adding a protein source after the noodles is the ideal choice for