Weeknight Chow Mein Recipes

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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.

CHICKEN CHOW MEIN



Chicken Chow Mein image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 main course servings

Number Of Ingredients 20

3 ounces dried chuka soba noodles, or other Chinese egg noodles
1/4 cup, plus 2 tablespoons peanut oil
Kosher salt
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
3 cups cooked white rice, hot

Steps:

  • Boil the 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. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

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

CHICKEN CHOW MEIN



Chicken Chow Mein image

My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it. It's delicious! Serve over cooked white rice or crisp noodles.

Provided by Ruth A. Dawson

Categories     World Cuisine Recipes     Asian

Yield 7

Number Of Ingredients 12

¼ cup butter
½ cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
¼ teaspoon garlic powder
2 ½ cups chicken broth
1 (15 ounce) can baby corn
½ cup green beans
2 teaspoons soy sauce
2 tablespoons cornstarch
⅓ cup cold water
3 cups cooked, cubed chicken meat

Steps:

  • In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
  • Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 9.1 g, Cholesterol 68.4 mg, Fat 8.8 g, Fiber 5.7 g, Protein 19.7 g, SaturatedFat 4.8 g, Sodium 275.6 mg, Sugar 4.4 g

WEEKNIGHT CHOW MEIN



Weeknight Chow Mein image

Easy, tasty weeknight recipe. Adaptable to different types of meat; add veges or delete to suit your taste, or what you have on hand. I developed this "cook-and-drain" technique to avoid chow mein that was swimming in liquid. It also makes added thickeners unnecessary. I show varying amounts of noodles and cabbage - I enjoy a chow mein with lots of veges, but others in my family like the noodles. This recipe works well either way.

Provided by dianegrapegrower

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

8 -12 ounces whole wheat spaghetti
1 teaspoon peanut oil
1 tablespoon peanut oil
8 -12 ounces Chinese cabbage, shredded
2 tablespoons peanut oil
2 teaspoons sesame oil
1 tablespoon fresh ginger, grated
1 tablespoon chili-garlic sauce (or to taste)
1 lb pork or 1 lb shrimp
1/2 onion, sliced thinly
4 ounces Chinese pea pods, slivered
1/2 red bell pepper, slivered
1 small zucchini, slivered
1 carrot, slivered
4 ounces mushrooms, sliced
3 tablespoons oyster sauce
lime wedge, to garnish

Steps:

  • Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
  • Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.
  • Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
  • Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
  • Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
  • Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.

Nutrition Facts : Calories 510.1, Fat 25.1, SaturatedFat 5.4, Cholesterol 51.8, Sodium 442.8, Carbohydrate 52, Fiber 2.3, Sugar 3.7, Protein 23.7

WEEKNIGHT CHICKEN CHOP SUEY



Weeknight Chicken Chop Suey image

If you'd like a little extra crunch with this colorful chop suey, serve with chow mein noddles. -George Utley, South Hill, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

4 teaspoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon grated lemon zest
1-1/2 cups chopped carrots
1 cup unsweetened pineapple tidbits, drained (reserve juice)
1 can (8 ounces) sliced water chestnuts, drained
1 medium tart apple, chopped
1/2 cup chopped onion
1 cup cold water, divided
3 tablespoons unsweetened pineapple juice
3 tablespoons reduced-sodium teriyaki sauce
2 tablespoons cornstarch
3 cups hot cooked brown rice

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes., Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

Nutrition Facts : Calories 302 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 237mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges

CHOW MEIN



Chow Mein image

A favourite my kids love! My kids love this stuff DH and I are not quite as impressed but I am endevouring to find my MIL's recipe she used to make the kids when they were younger and visited her (which was a top secret recipe she never shared with me). I was told this is very close by my kids (now teenagers) ......... as they shovelled this recipe down!

Provided by Tisme

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons oil
500 g minced beef
1 tablespoon curry powder
2 cups water
2 carrots, diced (small dicing)
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup smooth peanut butter
1/4 cabbage, finely shredded
45 g chicken noodle soup mix
1 tablespoon tomato paste
4 spring onions, sliced

Steps:

  • Heat oil in a large frying pan or saucepan over high heat and cook mince until browned ( I drain off the meat in a colander at this stage to drain excess fats and then put back into fry pan).
  • Stir in curry powder and cook a further minute.
  • Add remaining ingredients and stir until well combined.
  • Cover and simmer for 8-10 minutes, stirring occasionally, until cabbage is tender.
  • Serve.

Nutrition Facts : Calories 737.4, Fat 34.6, SaturatedFat 10.8, Cholesterol 140.5, Sodium 2978.1, Carbohydrate 65.5, Fiber 7.9, Sugar 8.2, Protein 42.1

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