Chinese Chow Mein Recipe 415

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CHINESE RESTAURANT-STYLE CHICKEN CHOW MEIN RECIPE



Chinese Restaurant-Style Chicken Chow Mein Recipe image

Make our Chinese Restaurant-Style Chicken Chow Mein Recipe at home tonight for your family. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs and is just as delicious made at home.

Provided by Mark

Categories     Main Course

Time 50m

Number Of Ingredients 18

12 ounces Chinese Egg Noodles
8 ounces boneless, skinless Chicken Breasts or Thighs
3 tablespoons Soy Sauce (divided)
1 tablespoon Rice Wine or Dry Sherry
1 tablespoon Dark Sesame Oil
4 tablespoons Peanut Oil (divided)
2 Baby Bok Choy (sliced into 1-inch strips)
2 cloves Garlic (finely chopped)
1/2 teaspoon minced peeled fresh ginger
1 Carrot (cut into matchsticks)
2 ounces Snow Seas (ends removed)
4 ounces Mung Bean Sprouts
2 ounces Ham (finely shredded)
10 dried Shittake Mushrooms (rehydrated, drained and thinly sliced)
3 tablespoons Oyster Sauce
4 Scallions (finely chopped)
Salt and freshly ground Black Pepper (to taste)
2 tablespoons Chow Mein Noodles (to serve)

Steps:

  • Cook the egg noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
  • In a medium bowl, combine 2 teaspoons soy sauce, rice wine or sherry and sesame oil. Mix well.
  • Slice the chicken into fine, 2-inch shreds. Add to soy sauce mixture. Set aside to marinate for about 10 minutes.
  • Heat 1/2 of the peanut oil in a wok or large frying pan over a high heat.
  • When oil is very hot, but not smoking, add the chicken mixture. Stir-fry for about 2 minutes. Transfer chicken to a plate, and keep warm.
  • Wipe the wok clean with a paper towel.
  • Add remaining peanut oil and heat.
  • Add bok choy, garlic, ginger, carrots, snow peas, bean sprouts, ham and mushrooms. Stir-fry for another minute or so.
  • Add in the noodles, oyster sauce, scallions and remaining soy sauce, to taste. Continue to stir-fry until the noodles are heated through.
  • Taste. Add salt and pepper, to taste.
  • Add chicken and any juices to the noodle mixture. Bring to a boil, and stir to coat the chow mein mixture.
  • Transfer mixture to a serving bowl or plate and sprinkle with chow mein noodles.
  • Serve hot.

CHOW MEIN



Chow Mein image

Recipe video above. A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Have all the ingredients ready to go before you start cooking because it's done in 5 minutes!

Provided by Nagi | RecipeTin Eats

Categories     Noodles

Time 15m

Number Of Ingredients 16

200g /6 oz chicken breast or thigh fillets (, thinly sliced (Note 1 tenderise option))
4 cups green cabbage (, finely shredded (Note 3))
1 1/2 tbsp peanut oil ((or other cooking oil))
2 cloves garlic (, finely chopped)
200g /6 oz chow mein noodles ((Note 2))
1 carrot (, julienned)
1 1/2 cups bean sprouts
3 green onions (, cut into 5cm/2" pieces)
1/4 cup (65 ml) water
2 tsp cornflour / cornstarch
1 1/2 tbsp soy sauce (, all purpose or light (Note 4))
1 1/2 tbsp oyster sauce ((sub Hoisin))
1 1/2 tbsp Chinese cooking wine (OR Mirin (Note 5))
2 tsp sugar ((reduce to 1 tsp if using Mirin))
1/2 tsp sesame oil
White pepper ((sub black))

Steps:

  • Mix together cornflour and soy sauce, then mix in remaining ingredients.
  • Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
  • Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
  • Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
  • Heat oil in wok or large fry pan over high heat.
  • Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
  • Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.
  • Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
  • Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
  • Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
  • Remove from heat and serve immediately.

Nutrition Facts : ServingSize 428 g, Calories 554 kcal, Carbohydrate 46.5 g, Protein 28 g, Fat 31.2 g, SaturatedFat 5.2 g, Cholesterol 76 mg, Sodium 1089 mg, Fiber 5.4 g, Sugar 9.2 g, UnsaturatedFat 26 g

CHINESE CHOW MEIN



Chinese Chow Mein image

This easy Chinese Chow Mein recipe is made with noodles, vegetables, chicken, and a simple chow mein sauce!

Provided by Lauren Allen

Categories     Main Course

Time 40m

Number Of Ingredients 15

2 boneless skinless chicken breasts (, cut into bite-size pieces)
1 Tablespoon oil ((canola or vegetable))
1 1/2 cups Shredded cabbages ((*see note))
2 cups carrots (, shredded or julienne sliced (*see note))
2 ribs celery (, chopped)
4 green onions (, sliced with whites and green separated)
2 cloves garlic (, minced)
1 pound refrigerated Yaki-Soba noodles (discard seasoning packet**)
1 cup fresh bean sprouts ((optional))
1/4 cup low-sodium soy sauce
1 1/2 teaspoons sesame oil
1 Tablespoon oyster sauce ((***see note))
2 teaspoons freshly grated ginger
1 Tablespoon light brown sugar
1 teaspoon cornstarch

Steps:

  • Prepare noodles according to package instructions.
  • In a small bowl whisk the sauce ingredients together: soy sauce, sesame oil, oyster sauce, ginger, sugar, and cornstarch
  • Heat a large pan or wok on high heat. Add oil. Add chicken, season with salt and pepper and stir fry just until cooked through.
  • Add cabbage, carrots, celery, and the whites of the chopped green onion and stir fry for just for 1-2 minutes or until cabbage has wilted.
  • Add the garlic and cook for 30 seconds.
  • Add the pasta and sauce and cook for 1-2 minutes until the sauce has thickened. Add remaining green onion and fresh bean sprouts, if desired. Serve immediately.

Nutrition Facts : Calories 454 kcal, Carbohydrate 78 g, Protein 20 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 907 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

CHOW MEIN



Chow Mein image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces thin lo mein noodles
1 tablespoon peanut oil
1 carrot, julienned
1/2 head napa cabbage, sliced thin
1/2 onion, sliced
1/4 cup chicken broth
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
Sliced green onions, for topping

Steps:

  • Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
  • Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

CHOW MEIN



Chow mein image

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables

Provided by Ken Hom

Categories     Dinner, Main course, Side dish, Supper

Time 30m

Number Of Ingredients 17

225g dried or fresh egg noodles
1 tbsp sesame oil, plus 1 tsp
100g boneless, skinless chicken breasts, cut into fine shreds
2½ tbsp groundnut oil
2 garlic cloves, finely chopped
50g mangetout, finely shredded
50g prosciutto or cooked ham, finely shredded
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp Shaohsing rice wine or dry sherry
½ tsp freshly ground white pepper
½ tsp golden caster sugar
2 spring onions, finely chopped
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry Sherry
1 tsp sesame oil
½ tsp freshly ground white pepper

Steps:

  • Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
  • Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
  • Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
  • Stir-fry for about 2 mins and then transfer to a plate.
  • Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
  • When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
  • Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
  • Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
  • Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
  • Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 4.2 milligram of sodium

EASY CHOW MEIN



Easy Chow Mein image

Some years ago, our daughter welcomed me home from a hospital stay with this Asian dish and a copy of the recipe. Now I freeze leftovers for fast future meals. -Kay Bade, Mitchell, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
1 bunch celery, sliced
2 cans (14 ounces each) Chinese vegetables, drained
2 envelopes brown gravy mix
2 tablespoons soy sauce
Hot cooked egg noodles or rice

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low until celery is tender, 4-6 hours, stirring occasionally. Serve with noodles.

Nutrition Facts : Calories 361 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 897mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein.

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

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

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

CHOW MEIN



Chow Mein image

Easy Chow Mein recipe with Chinese egg noodles stir fried with chicken, shrimp and vegetables. This is an authentic chow mein noodles recipe Chinatown style.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 16m

Number Of Ingredients 13

8 oz. (226 g) steamed chow mein or fresh chow mein noodles
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon dark soy sauce
2 tablespoons water
2 tablespoons cooking oil
3 cloves garlic, finely minced
2 oz. (56 g) chicken, cut into thin strips
6 medium-sized shrimp, shelled and deveined
1/2 cup shredded cabbage
1/4 cup shredded carrot
2 stalks scallions, cut into 2-inch strips (5 cm)

Steps:

  • Soak the chow mein noodles in cold water for about 5 minutes. Rinse a few times until the water turns clear and the noodles have become soft. Drain the excess water and set aside. (Don't over soak the noodles or they will become soggy.) In a small mixing bowl, mix all the ingredients of the Chow Mein Sauce together. Set aside. Heat up a skillet or wok with the oil. Add in the garlic and stir-fry until light brown or aromatic. Add the chicken and shrimp and stir fry until they are half cooked. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Add the noodles and the soy sauce mixture. Continue to stir fry until the noodles are well combined with the soy sauce mixture and completely cooked through. Add the chopped scallions, do a few final stirs, dish out and and serve hot.

Nutrition Facts : Calories 428 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1158 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

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BETTER THAN TAKEOUT - CANTONESE CHOW MEIN RECIPE - YOUTUBE
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From youtube.com


THE BEST EASY AND FAST CHINESE CHICKEN CHOW MEIN RECIPES
2019-11-03 For this Chinese Chicken Recipe, 1inch chicken breast chunks are recommended. Slice your chicken to this recommended size. If unavailable, chicken thighs will do just fine. When cooked, the density of chicken tends to rise. For them to be more tender, mix the raw chicken with ½ a teaspoon of baking soda.
From misschinesefood.com


CHINESE BEEF CHOW MEIN RECIPE [HEALTHY AND EASY]
Bring a pot of salted water to a boil; add the chow mein noodles and cook as directed on the package. In a large skillet over medium-high heat, heat the oil. Place the steak in a single layer on the baking sheet. 3-4 minutes per side, or until browned. Remove the steak from the pan and cover with foil to keep warm.
From beefsteakveg.com


CHINESE BEEF CHOW MEIN (牛肉炒面) - OMNIVORE'S COOKBOOK
2018-08-09 Add the remaining 2 tablespoons of oil. Add onion and peppers. Cook and stir until the veggies just start to turn soft, 1 minute or so. Add the ginger, garlic, and green onion. Stir a few times to release the fragrance. Add the noodles. Toss a few times with a pair of tongs. Add the cooked beef back into the pan.
From omnivorescookbook.com


CHOW MEIN - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
2021-12-29 Take the steamer rack out of the wok. Separate and arrange the noodles in the basket. Once boiling, return the steamer basket and noodles to the wok and cover for 10 minutes, over high heat. Then quickly immerse the noodles in boiling water for 30 seconds. Drain the noodles in a colander and let them rest for 1 minute.
From 196flavors.com


CANTONESE CHOW MEIN (鼓油王炒面) | MADE WITH LAU
These are Chinese egg noodles, and there are many, many different types, varieties, and brands that offer them. For simplicity’s sake, here are 3 of the most common Chinese egg noodles: Wonton Mein, Lo Mein, and Chow Mein. We’ll want to use Chow Mein, also known as Hong Kong Style Pan Fried Noodles. Chow Mein is the ideal type of noodle for ...
From madewithlau.com


CHOW MEIN RECIPES | MYRECIPES
Whip up classic Chinese dishes at home and save on calories, fat, and–most importantly–money.Watch it »
From myrecipes.com


SOY SAUCE CHOW MEIN (CANTONESE PAN-FRIED NOODLES) - RASA …
2022-06-06 For this supreme soy sauce chow mein recipe, ... Soy Sauce Chow Mein - the best and easiest homemade soy sauce chow mein just like Chinese restaurants, healthier, less grease and MUCH better than takeout. Prep Time 20 minutes. Cook Time 5 minutes. Total Time 25 minutes. Ingredients. 2 1/2 - 3 tablespoons cooking oil 8 oz. (226 g) chow mein or fresh …
From rasamalaysia.com


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