Tin Drum Asiacafes Sing Chow Mein Recipes

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

Ingredients

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

CHICKEN CHOW MEIN

Chicken Chow Mein image

When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon cornstarch
2/3 cup reduced-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 pound sliced fresh mushrooms
2/3 cup thinly sliced celery
1/4 cup sliced onion
1/4 cup thinly sliced green pepper
2 tablespoons julienned carrot
1 teaspoon canola oil
1 garlic clove, minced
1 cup cubed cooked chicken breast
1 cup cooked brown rice
2 tablespoons chow mein noodles

Steps:

In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 307 calories, Fat 7g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

TIN DRUM ASIACAFE'S SING CHOW MEIN

TIN DRUM ASIACAFE'S SING CHOW MEIN image

Categories Chicken Stir-Fry

Yield 1 person

Number Of Ingredients 15

Ingredients

8 ounces rick stick noodles
1 tablespoon soy bean oil
2 tablespoons chopped Napa cabbage
2 tablespoons sliced mushrooms
1 tablespoon green onion, julienned
1 tablespoon onion, julienned
1 tablespoon carrot, julienned
1 teaspoon thinly sliced jalapeno
¼ teaspoon minced garlic
1 egg
¼ pound thinly sliced boneless skinless chicken breast
1 tablespoon yellow curry powder
1 teaspoon dark soy sauce
1 teaspoon Chinese oyster sauce
½ teaspoon granulated sugar

Steps:

In a large bowl, cover the noodles with boiling water and let soak 7 minutes or until noodles are soft but still somewhat firm. In a wok or large skillet, heat oil over high heat. When very hot, add cabbage, mushrooms, green onion, onion, carrot, jalapeno and garlic. Stir together, then break egg over mixture and stir quickly so egg coats vegetables. Cook 1 minute, then add chicken and continue stirring and cooking until chicken is done, about 3 minutes. Add curry powder, soy sauce, oyster sauce and sugar; stir well. Drain noodles and add them to the wok. Continue cooking and stirring until everything is well coated. Serve in a large bowl.

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