CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)
Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 20
Steps:
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Nutrition Facts : ServingSize 535 g, Calories 784 kcal, Carbohydrate 97 g, Protein 33 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 1330 mg, Fiber 8 g, Sugar 8 g
CHICKEN CHOW MEIN
There are lots of chow mein recipes out there, but this is how I like to make it. It reminds me of fast food chow mein, but it's not nearly as greasy. I call for chicken here, but use whatever protein you like- or none at all!
Provided by IngridH
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles.
- Cook the chow mein noodles according to package directions, drain well, and set aside.
- Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm.
- Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.
- Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
- Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.
Nutrition Facts : Calories 184.6, Fat 11.7, SaturatedFat 1.7, Cholesterol 28.6, Sodium 965.4, Carbohydrate 11.6, Fiber 1.6, Sugar 2.3, Protein 9.2
CANTONESE CHOW MEIN
A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice.
Provided by SpiceBunny
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
- Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
- Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
- The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
- Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
- Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
- Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
- Pour the veggies and meat over the noodles.
- Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
- Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
- Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.
Nutrition Facts : Calories 467, Fat 32, SaturatedFat 7.1, Cholesterol 85, Sodium 908.2, Carbohydrate 14.6, Fiber 2, Sugar 4.1, Protein 30.7
CANTONESE CHICKEN CHOW MEIN
Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.
Provided by tishasc22
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g
CHICKEN CHOW MEIN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 main course servings
Number Of Ingredients 20
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
CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE
Chicken chow mein is so much better than takeout! It is filled with chicken, veggies, classic chow mein noodles and the best homemade chow mein sauce. You will love this one pan dinner!
Provided by Natalya Drozhzhin
Categories Easy/Medium
Time 35m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 340 kcal, Carbohydrate 36 g, Protein 19 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 914 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN CHOW MEIN
Easy Chicken Chow Mein with mushrooms and shredded cabbage
Provided by Elaine
Number Of Ingredients 15
Steps:
- Cook the noodles| Heat a large pot of water to a boiling, add a small pinch of salt. Then place noodles in. Gently stir. Add around 1 cup of water when the water boils. Then it becomes simmer again, wait until it re-boils. Add around 1 cup of cold water (to help the surface shrinks ) and transfer the noodles out immediately. Strain to remove extra water.Transfer the noodles to a large plate, add vegetable cooking oil or sesame oil. Mix well and let it cool down.
- Mix all of the sauce together. Scoop around 1 teaspoon of mixed sauce and marinate chicken. Then add anther teaspoon of cornstarch and mix well, set aside.
- Heat wok firstly and then add oil. Heat oil until warm. Place chicken meat in and fry until almost seared. Transfer chicken meat out.
- Add garlic, shredded cabbage and mushrooms, fry until aromatic.
- Place noodles in. Quickly fry and let the noodles slightly sautéed on hot wok, then place beans sprouts and chicken meat. Drizzle the sauce in. Mix well and transfer out immediately.
Nutrition Facts : Calories 349 kcal, Carbohydrate 54 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 993 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SOY SAUCE PAN FRIED NOODLES (CANTONESE CHOW MEIN)
Cantonese comfort dish--soy sauce fried nice also known as soy sauce chow mein.
Provided by Elaine
Categories Breakfast staple food
Time 15m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boiling and cook the noodles for 1 minute. During the process, separate the noodles. Transfer the noodles out and drain.
- In a small bowl, mix all the ingredients of the sauce and set aside.
- Add around 2 tablespoon of oil in wok and slow down the fire, fry until the noodles becomes dry and crispy. However this is only optional if you want a real Cantonese flavor. You can skip this to make a regular chow mein recipe. Transfer the noodles out.
- Turn up the fire and add another tablespoon of oil, add onion and the white sections of green onions in.
- Place noodles back, add blanched chive, spring onions and drizzle the sauce. Mix well. Sprinkle some salt if necessary. Serve immediately.
Nutrition Facts : Calories 335 kcal, Carbohydrate 40 g, Protein 10 g, Fat 15 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 1486 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CANTONESE CHOW MEIN RECIPE
Skip the takeout and make your own Cantonese chow mein dish that's perfect to satisfy your Asian cuisine cravings. Try out our recipe to get a taste of it.
Provided by Recipes.net Team
Categories Noodles
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Soak mushrooms in warm water until soft, about 30 minutes; drain.
- Rinse in warm water; drain.
- Remove and discard stems; cut caps into thin slices.
- Trim excess fat from beef; shred beef.
- Toss beef, 1 tbsp oil, 1 tsp salt, 1 tsp cornstarch, the soy sauce and white pepper in glass or plastic bowl.
- Cover and refrigerate 20 minutes.
- Rinse bean sprouts in cold water; drain.
- Remove strings from pea pods.
- Place pea pods in boiling water.
- Cover and cook 1 minute; drain.
- Immediately rinse under running cold water; drain.
- Cut green onions into 2 inch pieces.
- Mix 2 tbsp cornstarch, the sugar and 2 Tbsp. water.
- Heat 4 cups water to boiling in Dutch oven.
- Stir in noodles.
- Cook uncovered over medium heat until noodles are soft and can be separated about 5 minutes; drain.
- Heat skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.
- Add ¼ cup oil; rotate skillet to coat all sides.
- Cook and stir noodles over medium heat until light brown.
- Keep noodles warm in 300 degrees F oven.
- Add 3 tsp oil to skillet; rotate to coat side.
- Add mushrooms, bean sprouts, bamboo shoots and 1 tsp. slat; stir-fry 1 minute.
- Stir in chicken broth and oyster sauce; heat to boiling.
- Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
- Stir in beef and pea pods. Heat until beef is hot, about 1 minute.
- Serve over noodles; garnish with green onions.
Nutrition Facts : Calories 507.00kcal, Carbohydrate 43.00g, Cholesterol 71.00mg, Fat 22.00g, Fiber 6.00g, Protein 36.00g, SaturatedFat 4.00g, ServingSize 4.00 people, Sodium 1,942.00mg, Sugar 8.00g
CANTONESE CHOW MEIN (豉油王炒面)
Learn how to make supreme soy sauce chow mein, a classic Cantonese dish!
Provided by Made With Lau
Categories main course
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Here's a quick run-down of the types of HK-style noodles you can buy:
- We'll wash and chop our vegetables:
- Mix dark soy sauce, light soy sauce, oyster sauce, sugar, water in a bowl until the sugar dissolves.
- We'll start by heating our wok to around 350-400°F (176-204°C). Depending on your stove, this should take around 2-3 minutes.
- Overview
- Transfer the noodles onto a plate, and call your loved ones over.
CANTONESE CHICKEN CHOW MEIN
Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.
Provided by tishasc22
Categories Chinese Recipes
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g
More about "cantonese chicken chow mein food"
CANTONESE STYLE CHICKEN CHOWMEIN RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 5Cuisine ChineseTotal Time 35 mins
CHOW MIEN RECIPE – HOW TO COOK ... - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 16Calories 648 per servingCategory Main
- Once the noodles become al dente, remove from the boiling water and place them in cold water to stop cooking. Drained and set aside.
CANTONESE CHICKEN CHOW MEIN RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 376 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add chicken; stir-fry 5 minutes. Stir in mushrooms and fish sauce; stir-fry 1 minute. Stir in lo mein noodles, onions, water, and pepper; cover and cook until thoroughly heated (about 2 minutes). Sprinkle with sesame oil.
CHOW MEIN VS. LO MEIN | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
Author Food Network Kitchen
"CANTONESE" CHICKEN CHOW MEIN - HOME COOKING - CHOWHOUND
From chowhound.com
User Interaction Count 6
CANTONESE CHOW MEIN : NEW CHINA CHINESE RESTAURANT SUMMIT ...
From newchinasummitil.com
Cuisine Chinese Restaurant
EDEN CHINESE FOOD (1025 COXWELL AVENUE, TORONTO, ON ...
From skipthedishes.com
Brand Eden Chinese Food (Coxwell Ave.)
CANTONESE CHICKEN CHOW MEIN RECIPE - FOOD NEWS
From foodnewsnews.com
CANTONESE CHOW-MEIN VS CHOW-MEIN: WHAT'S THE DIFFERENCE ...
From tophomeapps.com
TIM’S KITCHEN & HOT SZECHUAN FOOD& HOT ... - CANTONESE FOOD
From timskitchen.ca
GOLDEN BUDDHA - HOWE | CANTONESE CHOW MEIN
From howegoldenbuddha.com
CHOP SUEY VS. CHOW MEIN IN CHINESE CUISINE
From thespruceeats.com
WHAT IS CANTONESE CHOW MEIN?
From celebrity.fm
CANTONESE STYLE TAKEAWAY FOOD - CHICKEN, BEEF CHOW MEIN ...
From youtube.com
CANTONESE CHOW MEIN - RECIPE FLOW
From recipeflow.com
CANTONESE CHOW MEIN | TAI CHI RESTAURANT CHINESE FOOD
From taichichinese.com
CHOW MEIN | EDEN CHINESE FOOD
From eden-chinese-food.com
CANTONESE CHICKEN CHOW MEIN - CRECIPE.COM
From crecipe.com
CANTONESE CHOW MAIN - PINTEREST
From pinterest.ca
CANTONESE-STYLE CHICKEN CHOW MEIN MEAL KIT DELIVERY | …
From makegoodfood.ca
QUESTION: WHAT IS CHICKEN CHOW MEIN CHINESE FOOD ...
From montalvospirits.com
CANTONESE CHOW MEIN RECIPE - PINTEREST
From pinterest.ca
CHICKEN CANTONESE CHOW MEIN NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CANTONESE CHICKEN CHOW MEIN FOOD- WIKIFOODHUB
From wikifoodhub.com
CANTONESE CHOW MEIN | CHINESE FOOD MENU - KINGS FRESH
From kingsfresh.ca
CANTONESE CHOW MEIN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOW MEIN : CHINA JADE CHINESE RESTAURANT ROCKVILLE, MD ...
From chinajadedelivery.com
CANTONESE CHOW MEIN | MING GARDEN
From minggardenrestaurant.com
RECIPE: CANTONESE-STYLE CHICKEN CHOW MEIN - FOOD NEWS
From foodnewsnews.com
CHINESE (SZECHUAN, HUNAN & CANTONESE CUISINE) BURLINGTON ...
From chinataste.ca
CHICKEN CHOW MEIN - KATIECHIN
From chefkatiechin.com
CANTONESE CHICKEN CHOW MEIN NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TASTETORONTO | CANTONESE CHOW MEIN
From tastetoronto.com
WHAT IS THE DIFFERENCE BETWEEN CHOW MEIN AND CANTONESE ...
From colors-newyork.com
CANTONESE CHOW MEIN - CHINESE FOOD RECIPES
From chinesefoodrecipes.cc
GOLDEN BUDDHA - HOWE | CHICKEN CANTONESE CHOW MEIN ...
From howegoldenbuddha.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love