Basic Old Fashioned Chow Mein Recipes

CHICKEN CHOW MEIN

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.

QUICK AND EASY CHOW MEIN

Steps:

• Melt the butter in a skillet or wok over medium-high heat. Add the onion and cook, stirring frequently, until the onion is soft. Add the chicken, celery, and remaining vegetables. Cook, stirring frequently, for 2 minutes. Combine the broth, soy sauce, and sugar in a bowl or measuring cup and mix well to dissolve the sugar. Add to the chicken and bring to a simmer. Let simmer, uncovered, for 30 minutes, stirring occasionally. Combine the cornstarch and water and add to the liquid in the pan. Stir well then let simmer for 4-5 minutes longer or until the sauce has thickened. Serve the chow mein over rice or noodles.

AMERICAN CHICKEN CHOW MEIN WITH FRIED NOODLES

Steps:

• Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
• In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
• When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
• Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
• Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!

CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE

Steps:

• In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
• Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
• Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
• Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
• Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
• Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

BASIC OLD FASHIONED CHOW MEIN

Steps:

• slice celery-put on paper towel-dry repeat with remaining vegetables, putting each in its own pile heat oil in wok until almost smoking add garlic and salt, cook until garlic browns-remove add celery and cook on high about 30 seconds push up sides of wok add onions cook another 30 seconds-push up wok repeat with green pepper and then mushrooms-add more oil if necessary add water and soy sauce-reduce heat to medium-cover cook 2 minutes more uncover, add bean sprouts push vegetables up the side of wok, add corn starch dissolved in water to the boiking liquid on bottom of wok stir all together serve on fluffed bed of rice with chow mein noodles add onion, cook 30 seconds