Homemade Chow Mein Seasoning Mix Food

CHOW MEIN

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.

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 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.

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.

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.

VEGETABLE CHOW MEIN

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.

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.
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CHICKEN CHOW MEIN

Steps:

• *You'llwant to get your prep work done first, because this will cook up very quickly.
• *Cook noodles according to package directions.
• Rinse under cold water, and set aside.
• After you slice the chicken, place it in a bowl with 2 tsp of soy sauce, the rice vinegar and sesame oil.
• Toss to coat.
• Heat half the olive oil in a wok or large frying pan over high heat.
• When the oil is nice and hot, add the chicken mixture.
• Stir fry for 2 minutes, then transfer the chicken to a plate and keep warm.
• Wipe the pan out and heat the remaining olive oil.
• Stir in the garlic, snow peas, and ham.
• Stir fry for 2-3 minutes.
• Add the drained noodles to the pan, and continue to stir fry till the noodles are heated through, about 2 minutes.
• Add the remaining soy, the oyster sauce, and season with salt and pepper to taste.
• You may find you don't need salt.
• Add the chicken and any juices back to the pan, then add the green onions.
• Give a final stir and serve immediately.

TOP RAMEN CHOW MEIN

Steps:

• Boil the veggies in a pot just until tender, slightly firm.
• In a seperate pot, boil the noodles 3 or 4 minutes, and drain the water out.
• In a skillet, heat the oil over med-high heat and add the noodles.
• As they are sizzling, open only one packet of the seasoning provided in the Top Ramen packet, and sprinkle over the noodles ( using both seasoning packs will make it too salty). Stir the noodles occasionally allowing them to brown and crisp up a little. Add the veggies and meat , and drizzle lightly with soy sauce. Cook a few more minutes until veggies are tender and noodles are seasoned and cooked well.
• Serve and enjoy.

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.

CHOW MEIN

Steps:

• Season pork pieces with salt and pepper. Brown pork over medium high heat. Once browned, add enough water to cover the pork. Bring to boil.
• Add onion, celery, green pepper, mushroons and water chestnuts. Cook until the veggies are tender.
• At this point you may need to add more water depending on the amount of sauce you desire.
• Add chicken bullion and soy sauce ( to taste).
• Mix the cornstarch with a bit of water and add to pan. Sauce will thicken. (adjust amount of cornstach based on how thick you want the sauce).
• Adjust seasoning, serve over rice and/or chinese noodles.