Silky Cantonese Chow Mein Recipes

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.

SILKY CANTONESE CHOW MEIN

Steps:

• Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
• Cook noodles in boiling water for 2 minutes and drain.
• Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
• Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
• Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
• Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
• Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
• Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.

CANTONESE CHOW MEIN RECIPES

Steps:

• Cook the noodles according to package directions. Drain.
• In a bowl, mix the sauce ingredients.
• Thinly slice carrots and celery. Cut the pepper into cubes. Slice the chicken breasts into strips of 0.5 cm (1/4 inch).
• In a frying pan or wok, heat-third of the oil over medium heat. Cook shrimp for 1 to 2 minutes on each side. Transfer to a plate.
• In the same pan, add a little oil. Cook the chicken strips for 2 to 3 minutes on each side. Book the plate.
• Pour the remaining oil and cook the vegetables for 3 to 4 minutes on medium-high heat, stirring. Return shrimp and chicken in the pan and stir.
• Pour the sauce. Cook for 2 minutes, until the vegetables are al dente.
• Stir in noodles and heat 1 minute.

CANTONESE CHOW MEIN

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.

HONG KONG-STYLE CHICKEN CHOW MEIN

Steps:

• Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
• Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
• Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
• Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
• Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
• Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

CANTONESE CHOW MEIN RECIPE - (3.8/5)

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.