Cantonese Chow Mein Recipe 385

CANTONESE CHICKEN CHOW MEIN

Cantonese Chicken Chow Mein image

Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.

Provided by tishasc22

Categories World Cuisine Recipes Asian Chinese

Time 55m

Yield 4

Number Of Ingredients 19

Ingredients

2 tablespoons water
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
¼ teaspoon ground black pepper
1 skinless, boneless chicken breast half, thinly sliced
½ cup chicken broth
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon rice wine vinegar
1 teaspoon white sugar
¼ cup canola oil, divided
1 pound chow mein noodles
1 stalk celery, thinly sliced on the diagonal
1 carrot, cut into matchstick-size pieces
¼ cup bean sprouts
¼ cup thinly sliced onion
1 green onion, thinly sliced

Steps:

Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g

CANTONESE CHOW MEIN

Cantonese Chow Mein image

A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice.

Provided by SpiceBunny

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon salt
1 1/2 tablespoons chicken bouillon
1 1/2 teaspoons sugar
1 1/2 tablespoons oyster sauce
1/2 teaspoon sesame oil
1/2 lb chicken breast, sliced
1/2 lb barbecued pork (char xiu)
6 -8 medium shrimp
7 -8 baby bok choy
broccoli
cauliflower
3/4 cup shiitake mushroom (rehydrated or fresh, i buy the dried black ones)
1/2 cup sliced bamboo shoot
1/4 cup sliced water chestnuts
1/2 cup baby corn
3 tablespoons minced garlic
2 (250 g) packages fresh egg noodles
1/4 cup water
1 1/2 tablespoons cornstarch
5 tablespoons oil

Steps:

Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
Pour the veggies and meat over the noodles.
Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.

Nutrition Facts : Calories 467, Fat 32, SaturatedFat 7.1, Cholesterol 85, Sodium 908.2, Carbohydrate 14.6, Fiber 2, Sugar 4.1, Protein 30.7

CANTONESE CHOW MEIN RECIPE - (3.8/5)

Cantonese Chow Mein Recipe - (3.8/5) image

Provided by á-44083

Number Of Ingredients 24

Ingredients

FLAVOURING MIX:
1 teaspoon salt
1 1/2 tablespoons chicken bouillon
1 1/2 teaspoons sugar
1 1/2 tablespoons oyster sauce
1/2 teaspoon sesame oil
MEAT INGREDIENTS:
1/2 lb chicken breast, sliced
1/2 lb barbecued pork (char xiu)
6 -8 medium shrimp
7 -8 baby bok choy
VEGETABLES:
broccoli
cauliflower
3/4 cup shiitake mushroom (rehydrated or fresh, i buy the dried black ones)
1/2 cup sliced bamboo shoot
1/4 cup sliced water chestnuts
1/2 cup baby corn
3 tablespoons minced garlic
2 (250 g) packages fresh egg noodles
1/4 cup water
OTHER INGREDIENTS
1 1/2 tablespoons cornstarch
5 tablespoons oil

Steps:

1 Immerse egg noodles into boiling water for 30 seconds, then remove and set aside. 2 Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil. 3 Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat. 4 The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate. 5 Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like. 6 Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes. 7 Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce. 8 Pour the veggies and meat over the noodles. 9 Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy). 10 Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic. 11 Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.

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