Easy Chow Mein Food

QUICK AND EASY CHOW MEIN

Steps:

• Melt the butter in a skillet or wok over medium-high heat. Add the onion and cook, stirring frequently, until the onion is soft. Add the chicken, celery, and remaining vegetables. Cook, stirring frequently, for 2 minutes. Combine the broth, soy sauce, and sugar in a bowl or measuring cup and mix well to dissolve the sugar. Add to the chicken and bring to a simmer. Let simmer, uncovered, for 30 minutes, stirring occasionally. Combine the cornstarch and water and add to the liquid in the pan. Stir well then let simmer for 4-5 minutes longer or until the sauce has thickened. Serve the chow mein over rice or noodles.

EASY CHOW MEIN

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.

CHOW MEIN

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.

EASY VEGETABLE CHOW MEIN

Steps:

• Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

CHOW MEIN

Steps:

• Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
• Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

EASY CHICKEN CHOW MEIN

Steps:

• In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
• Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
• In a large bowl, blend cornstarch with water.
• When smooth, add chicken broth and soy sauce to bowl.
• Mix well and pour over meat and vegetables.
• Bring to a boil, stirring until sauce thickens.
• Reduce heat to low.
• Cover and simmer 10 to 15 minutes.
• Serve over hot, cooked rice and chow mein noodles.

EASY VEGETABLE CHOW MEIN

Steps:

• In a hot wok, add a splash of vegetable oil then add the spring onion, garlic, ginger, mushrooms and peppers and stir fry for 5 minutes.
• Add the broccolini, sugar snaps and corn and fry for another 5 minutes until the vegetables are cooked but still firm.
• Add the baby spinach, soy, oyster sauce and sesame oil then stir fry for another 2 minutes to wilt the spinach.
• Add the cooked noodles then toss to combine, Season with lemon juice and more soy if necessary and serve.

QUICK CHICKEN CHOW MEIN

Steps:

• Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.
• Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.
• Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

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.

CHOW MEIN

Steps:

• Soak the chow mein noodles in cold water for about 5 minutes. Rinse a few times until the water turns clear and the noodles have become soft. Drain the excess water and set aside. (Don't over soak the noodles or they will become soggy.) In a small mixing bowl, mix all the ingredients of the Chow Mein Sauce together. Set aside. Heat up a skillet or wok with the oil. Add in the garlic and stir-fry until light brown or aromatic. Add the chicken and shrimp and stir fry until they are half cooked. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Add the noodles and the soy sauce mixture. Continue to stir fry until the noodles are well combined with the soy sauce mixture and completely cooked through. Add the chopped scallions, do a few final stirs, dish out and and serve hot.

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!

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.

CHICKEN CHOW MEIN

Steps:

• Make the sauce by combining cornstarch and soy sauce in a small mixing bowl; whisk to combine.
• Whisk in the rest of the ingredients and set aside.
• Prepare the noodles according to the directions on the package.
• Heat 1 tablespoon vegetable oil in a wok or a large non-stick skillet over high heat.
• Add chicken to the hot oil and stir in 2 Tablespoons of the prepared sauce; mix to combine and cook chicken for 3 minutes; turn over and continue to cook for about 3 more minutes, or until chicken is cooked through.
• Remove chicken from skillet and set aside on a plate.
• Return wok/skillet over medium-high heat and heat up remaining 1 Tablespoon vegetable oil.
• Add cabbage and sauté for 2 minutes.
• Stir in carrots and cook for 1 minute.
• Stir in garlic and chopped green onions; continue to cook for 2 more minutes or until vegetables are crisp tender.
• Add in the noodles, previously prepared chicken, sauce, and chicken broth; cook for 1 minute, stirring frequently.
• Add bean sprouts and cook until bean sprouts start to wilt, about 30 seconds.
• Remove from heat; garnish with green onions and serve.

BEEF CHOW MEIN

Steps:

• Heat vegetable oil in wok; stir-fry beef, onion and garlic until beef is browned.
• Add curry powder; stir-fry 1 minute or until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften.
• Add chicken stock, oyster sauce, dark soy sauce, fresh egg noodles; stir-fry 2 minutes. Add peas and shredded wombok (napa cabbage); stir-fry until wombok just wilts.

QUICK AND EASY CHOW MEIN

Steps:

• Cook noodles according to directions. Drain and set aside.
• In a small dish, combine the broth, cornstarch and salt; set aside.
• Heat the oil in a large skillet or wok, then add the onion, ginger and garlic. Stir-fry until you can smell it, about 1 minute. Add the veggies, until thawed, maybe 4 minutes.
• Add the chicken and broth. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from heat.
• Stir the veggie mixture into the noodles.

EASY VEGETABLE CHOW MEIN RECIPE

Steps:

• Prepare your veggies by cutting them small as mentioned in the ingredients.
• Prepare the Sauce. Mix the soy sauce, vinegar, chili sauce, and sugar together. Keep aside.
• Grab a pot and fill it with water to cook the noodles. Let it boil and then add all the noodles. Get a timer and time it at 2 1/2 minutes (or prepare according to packet instructions). We need to cook the noodles half way or they will get mushy while stir frying.
• Place your wok or large pan over low fire and add the oil and stir fry your Ginger and Garlic shortly.
• Then add the shredded cabbage and carrot and stir-fry for high heat for 1-2 minutes so that the ingredients get slightly soft.
• Now add in the cooked noodles.
• Pour the previously prepared sauce and 2 Tablespoon of water, over the noodles. Stir fry and mix the whole content for 2 minutes on high heat or until all the ingredients are slightly soft (don't overcook!). The content should not stick to the wok.
• Finish by topping the noodles with the sliced green onion stalks and serve hot directly.

CHICKEN CHOW MEIN

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

EASY HOMEMADE CHOW MEIN

Steps:

• Combine sauce ingredients in a small bowl.
• Heat the oil in a stir fry pan or deep skillet over high heat. Add garlic and ginger and cook until fragrant, about 30-60 seconds.
• Add carrots and cabbage. Stir fry 2-3 minutes or until slightly tender.
• Add bean sprouts, noodles, and sauce and stir fry an additional 2-3 minutes or until heated through. Top with green onions and sesame seeds if desired. Serve warm.

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.

BEEF CHOW MEIN

Steps:

• Heat oil in a large wok or frying pan on medium heat. Add onion and celery and cook until onion softened, approx. 1-2 minutes.
• Add mince / ground beef, and cook, stirring to break it up, until browned - approx. 5-8 minutes.
• Add curry powder and stir through for 30 seconds or until fragrant.
• Add 2 cups of water, carrot, powdered chicken stock, rice and soy sauce and stir to combine. The water should cover the mince completely, so if it hasn't, add a touch more.
• Bring to the boil, then place the lid on and reduce to a simmer. Stir occasionally for 10 minutes, or until water absorbs and rice is cooked.
• Add ½ a cup water to the wok, then pour in the green beans and cabbage and stir through. Place the lid on and cook for a few minutes, allowing the cabbage to steam.
• Serve with extra soy sauce and sesame seeds, if desired.

EASY CHOW MEIN NOODLES WITH VEGETABLES

Steps:

• Mix all sauce ingredients and set aside.
• Prepare noodles and all vegetables before beginning stir fry process.
• Heat wok over medium/high heat for 2-3 minutes. Add 2 Tb oil.
• Add garlic, celery and carrots. Stir fry for 2 minutes.
• Add mushrooms, cabbage and snow peas. Stir fry 4-5 minutes. (stir constantly)
• Add sauce, bean sprouts and prepared yakisoba noodles. Stir fry 2 minutes then remove from heat.

EASY SHRIMP CHOW MEIN

Steps:

• Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• While noodles cook, heat oil in a large pot over medium heat. Add onions and cook and stir until golden, 5 to 7 minutes. Add shrimp and cook and stir until they are bright pink on the outside and the meat is opaque, about 5 minutes. Add consomme, celery, and salt; cook, covered, for 5 minutes. Add bean sprouts and mushrooms and bring to a simmer.
• Blend water, cornstarch, soy sauce, and sugar together in a small bowl. Add mixture to the pot and simmer for 5 minutes. Serve over cooked chow mein noodles.

EASY BEEF CHOW MEIN

Steps:

• In a small bowl, mix all the stir fry sauce ingredients, mix well and set it aside. Season the mince/ground beef with two tablespoons of stir fry sauce mix and black pepper. Mix it well and set it aside.
• Soak the noodles in hot boiling water for 1-2 minutes and loosen them gently with a chopstick or tong. Drain the water out and rinse with cold water and set it aside.
• Heat the wok/pan over medium-high heat, drizzle 2 tablespoon of oil, add garlic and stir for 10 seconds. Add the beef mince and stir fry the beef for 3-4 minutes until no longer pink.
• Follow with the onion, carrot, pepper and stir fry another 1-2 minutes then place the noodles in.
• Pour the sauce over and noodles and combine well with other ingredients evenly.
• Continue stir fry with medium-high heat for another 1-2 minutes until and add the spring onions and bean sprouts.

CHOW MEIN

Steps:

• Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
• Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

CHICKEN CHOW MEIN

Steps:

• Cook the noodles according to package directions. Drain and rinse with cold water. Set aside.
• Meanwhile, season the chicken with salt and pepper.
• Heat the oil in a large skillet over medium high heat. Add in the chicken and cook until the surface is white and the center is no longer pink. Remove from the skillet onto a plate. Cover lightly with foil to keep warm.
• Add the cabbage and carrots to the skillet and sauté until softened, about 2-3 minutes. Add in the scallions, garlic, and ginger. Saute for another 1-2 minutes until fragrant.
• While the veggies are cooking, whisk together the oyster sauce, soy sauce, sesame oil, corn starch, and sugar. Set aside.
• Add the noodles and chicken back into the skillet. Pour over the sauce and cook, stirring, until the sauce has thickened and coats the noodles. Top with extra green onions, if desired, and serve.