Which of the following steps is crucial for achieving a good stir-fried texture in Chow Mein?

Frying for a short time on high heat is essential for achieving a good stir-fried texture in Chow Mein. This method allows for a quick, high-temperature cooking process that sears the ingredients and enhances their flavor while retaining their crispiness. The high heat creates a slightly charred texture and helps prevent the ingredients from becoming soggy, a key characteristic of well-made stir-fried dishes.

When stir-frying, the goal is to achieve a balance where the ingredients are cooked quickly, preserving their moisture and texture. The rapid cooking at high temperature encourages the Maillard reaction, which contributes to a delicious, savory flavor profile. This technique also helps the noodles to become slightly crispy when combined with the other ingredients, adding to that desirable texture.

Choosing to cook on low heat would not achieve the same effects, as the ingredients would take longer to cook and could lose their texture. Simmering the ingredients would further soften them instead of providing the desirable stir-fried crunch. Adding the noodles last is typically done to incorporate them without overcooking but is not as directly related to the cooking technique that influences the overall texture, which relies heavily on high-heat cooking.