CHOW MEIN
Recipe video above. A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Have all the ingredients ready to go before you start cooking because it's done in 5 minutes!
Provided by Nagi | RecipeTin Eats
Categories Noodles
Time 15m
Number Of Ingredients 16
Steps:
- Mix together cornflour and soy sauce, then mix in remaining ingredients.
- Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
- Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
- Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
- Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.
- Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
- Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
- Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
- Remove from heat and serve immediately.
Nutrition Facts : ServingSize 428 g, Calories 554 kcal, Carbohydrate 46.5 g, Protein 28 g, Fat 31.2 g, SaturatedFat 5.2 g, Cholesterol 76 mg, Sodium 1089 mg, Fiber 5.4 g, Sugar 9.2 g, UnsaturatedFat 26 g
BEEF CHOW MEIN
If you want to learn how to make the best beef chow mein, you've come to the right place. This classic Chinese stir-fry calls for beef and noodles. Enjoy!
Provided by Michelle Minnaar
Categories Main Course
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Stir the cornstarch, rice wine and sesame oil together in a bowl, then add the beef to it, ensuring that all its surfaces are well covered. Marinate at least 2 hours but preferably overnight.
- Heat the oil in a large wok until very hot, then brown the beef quickly then set the meat aside.
- Next, add the garlic and ginger and fry for 1 minute, stirring the ingredients constantly.
- Add the carrots and mangetout and stir fry the vegetables for 3 minutes.
- Add the cooked noodles, sprouts and beef, then pour over soy sauce, oyster sauce, brown sugar and sesame oil.
- Stir the chow mein vigorously until all items are well covered with the sauce.
- Serve immediately with spring onions sprinkled on top.
Nutrition Facts : ServingSize 1 serving, Calories 519 calories, Sugar 15.3 g, Sodium 1133 mg, Fat 15.7 g, SaturatedFat 1.6 g, Carbohydrate 51.9 g, Fiber 3.4 g, Protein 44.2 g, Cholesterol 33 mg
CHOW MEIN - YOUR CHOICE OF MEAT
This is my recipe for Chow Mein. I can usually make this at a drop of the hat. If you have leftover meat from another meal, you can use it in place of the ground beef - about 2 cups of cooked meat. Also, if you use chicken, use chicken bouillon instead of beef. Most chow mein recipes have mushrooms, but I don't use them because of an allergy. This can be served with rice or chow mein noodles.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in a large skillet and drain.
- Add 1 1/2 cups water, soy sauce, bouillon cube, celery, onion, bean sprouts, and water chestnuts.
- Mix well, bring to a boil.
- Reduce heat: simmer 15 minutes, stirring occasionally.
- In a small bowl, blend cornstarch and 2 T water until smooth.
- Stir into meat mixture; cook until mixture thickens and boils.
Nutrition Facts : Calories 192.1, Fat 4.1, SaturatedFat 1.8, Cholesterol 46.9, Sodium 519.2, Carbohydrate 19.7, Fiber 3.3, Sugar 6.7, Protein 20.1
VEGETABLE CHOW MEIN
Provided by Giada De Laurentiis
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
- Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
- In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
- Transfer the chow mein to a large bowl and garnish with the green onions before serving.
CHOW MEIN
A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables
Provided by Ken Hom
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 17
Steps:
- Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
- Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
- Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
- Stir-fry for about 2 mins and then transfer to a plate.
- Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
- When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
- Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
- Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
- Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
- Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 4.2 milligram of sodium
HEALTHY BEEF CHOW MEIN
Swap your weekly takeaway for this healthy beef chow mein - it's quick to cook and low in fat and calories
Provided by Sara Buenfeld
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Cook the noodles following pack instructions. Meanwhile, heat half the oil in a wok and stir-fry the beef over a high heat for 30 seconds until browned. Tip onto a plate, set aside, then add the remaining oil to the wok. Stir-fry the onion and ginger until softened. Add a drop of water to prevent burning, if needed and cook covered for 2-3 mins.
- Stir in the mushrooms and garlic, and fry until they start to soften (around 3 mins), then add the beansprouts and cook for a minute or two more until piping hot.
- Mix the tamari and vinegar together in a small bowl with 2 tbsp water. Add the drained noodles to the wok, toss well, then add the tamari mixture, spring onions and the beef. Stir-fry for a few minutes until heated through. Season with plenty of black pepper and serve.
Nutrition Facts : Calories 407 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
VEGETARIAN CHOW MEIN
When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger and scallions dial up the store-bought black bean sauce used to dress these crispy noodles and tender stir-fried vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Add noodles to a large pot of boiling water; cook 3 minutes. Drain; rinse under cold water until cool. Drain well. Spread on paper towels; let stand 10 minutes. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add noodles in an even layer; cook until browned on bottom, 5 minutes. Flip; cook 4 minutes, adding 1 tablespoon oil if needed. Slide onto a paper towel-lined plate.
- Add 2 tablespoons oil to skillet, then ginger and scallion whites; cook 30 seconds. Add broccoli and carrots; cook, stirring, until crisp-tender, about 3 minutes. Add 1/2 cup water; cover and cook 3 minutes. Uncover; add bean sauce and cornstarch mixture. Simmer until sauce thickens, 1 to 2 minutes. Stir in vinegar and corn; heat through. Serve over noodles, topped with scallion greens.
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