Chow Mein On A Bun Recipes

CHOW MEIN ON A BUN

Chow Mein on a Bun image

Make and share this Chow Mein on a Bun recipe from Food.com.

Provided by Nat Da Brat

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 medium onion, thinly sliced
2/3 cup water
2 tablespoons cornstarch
3 tablespoons soy sauce
1 tablespoon molasses
1/4 teaspoon ginger
1 (16 ounce) can bean sprouts, rinsed and drained
1 (8 1/2 ounce) can water chestnuts, rinsed, drained and sliced
8 hamburger buns, split and toasted

Steps:

Cook and stir the meat and onion in a large skillet until the onion is tender.
Drain off the excess fat.
Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture.
Add the bean sprouts and water chestnuts.
Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes.
Serve on the toasted buns and pass the soy sauce.
NOTE: For Chow Mein omit the buns.
Serve the chow mein mixture over hot cooked rice or chow mein noodles.

Nutrition Facts : Calories 312.7, Fat 10.5, SaturatedFat 3.8, Cholesterol 38.6, Sodium 630.3, Carbohydrate 37.2, Fiber 3.1, Sugar 8.6, Protein 17.6

EASY CHOW MEIN

Easy Chow Mein image

Skip the takeout and make the BEST chow mein at home in less than 30 min! Perfectly crispy noodles with bok choy, mushrooms + bean sprouts!

Provided by Chungah Rhee

Categories asian inspired

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup oyster sauce
1 tablespoon soy sauce
3 cloves garlic, minced
2 teaspoons freshly grated ginger
1 teaspoon Sriracha
1 (16-ounce) package Hong Kong-style pan-fried noodles
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1 (3.5-ounce) package shiitake mushrooms
4 baby bok choy, coarsely chopped
1 cup mung bean sprouts, rinsed and drained

Steps:

In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside. Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside. Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute. Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts. Serve immediately.

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