Chow Mein Dinner Recipes

CHOW MEIN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes.
• In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.

CHOW MEIN DINNER

Steps:

• Cook beef in 10-skillet over medium heat, stirring occasionally, until brown; drain. Mix 2 cups water, the soy sauce, molasses, ginger, garlic powder and 3 tablespoons Bisquick; stir into beef mixture. Stir in frozen vegetables. Cook about 1 minute, stirring frequently, until boiling.
• Stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto boiling beef mixture; reduce heat.
• Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

CHOW MEIN

Steps:

• Whisk 3 tablespoons soy sauce into cornstarch in a small bowl. Whisk in 2 tablespoons wine, sugar, and broth. Season chicken with salt and remaining 2 teaspoons soy sauce and 1 tablespoon wine.
• Heat a 10-inch cast-iron skillet over medium-high and add 1/4 cup oil; heat until shimmering. Add noodles and flatten to an even layer. Reduce heat to medium and cook 1 minute. Add 1/3 cup water and cook, pushing edges in with a spatula to shape into a more compact disc, until golden brown and the entire thing holds together like a mat, 4 to 5 minutes more. Carefully slide a spatula underneath and flip over. Drizzle 2 tablespoons oil around edges of pan. Cook until crisp on the second side, 2 to 4 minutes. Transfer to serving plate.
• Return pan to medium high-heat, add chicken, and cook until golden brown on one side, 1 to 2 minutes. Toss and cook until almost cooked through, about 1 minute more. Remove from pan. To the pan, add 2 tablespoons oil and mushrooms and cook until tender, about 2 minutes. Add carrots and Chinese broccoli. Toss 1 minute. Add ginger and garlic and cook until fragrant, about 1 minute. Stir sauce to recombine, then add to pan and bring to a boil. Add chicken and toss to combine. Stir in sprouts and sesame oil. Serve over crispy noodles.

BEEF CHOW MEIN

Steps:

• Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
• Add celery, bean sprouts, water chestnuts, mushrooms, broth, piementos, soy sauce and ginger; mix well. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• Meanwhile, in small bowl, blend cornstarch and water until smooth.
• Stir cornstarch mixture into beef mixture. Cook until mixture is bubbly and slightly thickened. Serve over chow mein noodles. If desired, serve with additional soy sauce.

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.

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.

AUTHENTIC CHICKEN CHOW MEIN

Steps:

• Prepare pasta according to package directions, for minimum time.
• Heat oil in large wok over high heat.
• Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
• Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
• Add cabbage; stir-fry on to two minutes, or just until wilting begins.
• Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
• *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.

EASY CHOW MEIN

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low until celery is tender, 4-6 hours, stirring occasionally. Serve with noodles.

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!