Chinese Chow Mein Recipe Recipe For Stuffed

CHINESE CHOW MEIN

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.

CHINESE RESTAURANT-STYLE CHICKEN CHOW MEIN RECIPE

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.

CHINESE CHOW MEIN

Steps:

• Preheat oven to 350 °F.
• In a skillet, brown the hamburger, celery and onion, then drain well.
• Stir hamburger mixture, soup, mushrooms, brown sugar, soy sauce, rice, water chestnuts and bamboo shoots.
• Bake covered in a 4 quart casserole dish for 30 minutes.
• Uncover after 30 minutes, add chow mein noodles and mix well, cook for an additional 30 minutes or you can add the chow mein noodles just before serving.
• I don't use the bamboo shoots or water chestnuts.
• NOTE: You can use cream of chicken soup if you want.

CANTONESE CHICKEN CHOW MEIN

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.