Shanghai Style Chow Mein Shanghai Chao Mian Recipes

SHANGHAI-STYLE CHOW MEIN (SHANGHAI CHAO MIAN)

Steps:

• Heat oil in saucepan and sauté the garlic, chillies and onion over high heat for 1 minute.
• Add the carrot, shiitake, cabbage, green capsicum and bean sprouts and stir-fry, with the heat still on high for 2-3 minutes.
• Add the soy sauce, vinegar, sugar, pepper and salt.
• Stir in the noodles and heat through. Serve garnished with chives.

VEGETABLE CHOW MEIN INDIAN STYLE

Steps:

• Boil noodles as per package instructions. Drain and soak in cold water for about 2 mins to prevent them from cooking further. Drain and mix with 1 tbsp vegetable oil to prevent them from sticking. Set aside.
• In a small container, mix the sriracha sauce, ketchup, vinegar, and soy sauce. Set aside.
• In a wok or large frying pan, heat 2 tbsp oil to sizzling. Add ginger and garlic pastes. Stir fry for a minute then add the white part of the spring onions. Stir fry for another minute.
• Add the red and green bell pepper, carrots & stir fry until these veggies are partially cooked (about 2 minutes). Add the cabbage and stir fry for another minute.
• Add the sauce mixture. Mix well and then do a quick taste for salt and pepper. Add the drained noodles & mix until all is well combined. Add half of the green part of the spring onions (reserve half for garnishing) and stir fry for 2 minutes, until noodles are hot. Serve immediately with garnish of remaining spring onions.

SHANGHAI STYLE LION'S HEAD MEATBALLS

Steps:

• Pour 1 tsp sesame oil in a 6-qt saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer.
• Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
• In a large bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and light soy sauce, along with cornstarch and wine. Mix until evenly incorporated.
• Divide mixture evenly into about eight meatballs. Arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer. Cook, covered, until cooked through (about 25 minutes).

BEIJING-STYLE MEAT SAUCE & NOODLES (ZHA JIANG MIAN)

Steps:

• Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
• Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
• Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
• Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
• Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.

CHICKEN CHAO MIAN

Steps:

• Half boil the noodles and drain the water using a strainer.
• Wash with cold water.
• Drain the water again.
• Heat 1/4 cup of oil in a pan.
• Fry the veggies in it one-by-one.
• Next fry the chicken in the same oil till the juice of the chicken dries up.
• Add 3/4 cup of chicken stock, cover it and allow it to cook.
• When the chicken stock is dried, add all the spices to it.
• Quickly, wash the noodles once again, drain the water and add it to the chicken and spices.
• Mix and saute well.
• Cook for 5 minutes.
• Add all the vegetables.
• Cook for 2 minutes.
• Serve hot.

YAKISOBA (JAPANESE STYLE CHOW MEIN)

Steps:

• Mix Worcestershire sauce, ketchup, soy sauce, and oyster sauce together.
• Heat oil to medium high heat.
• Sauté pork, then add vegetables, cook until soft, but not too soft.
• Add cooked Yakisoba and Sauce.
• Your done!