The idea was to turn Chinese food into a form that European and Canadian immigrants would recognise - a sandwich.
Because the state of the world at the time could only be described as ‘economically depressed’, the ‘sandwich’ gained popularity fairly quickly. Because of the utilisation of simple, accessible and cheap ingredients, the sandwich would only set you back a nickel, or one dollar in today’s money.
I’ve kept mine pretty traditional with gravy, pork mince, onion, celery, and crispy noodles, but I’ve added some extra additions like mushrooms, soy, and garlic black bean paste.
Start by whisking together the sauce ingredients, then setting aside.
Preheat the vegetable oil to 180 C. Cook the noodles according to the packet instructions, then lay out on a tray to steam dry and cool.
Fry the noodles in batches until they’re crispy, then remove. Let drain on paper towels.
Crisp up the pork mince in a pan, then remove with a slotted spoon.
Add the shallot, celery, garlic, mushrooms, and beansprouts. Once softened, add the crispy pork back in and the sauce
Add the crispy noodles, quickly toss, then serve in toasted buns with extra sauce.