Mandarin Chow Mein For Two Food

MANDARIN CHOW MEIN FOR TWO

Mandarin Chow Mein for Two image

Make and share this Mandarin Chow Mein for Two recipe from Food.com.

Provided by Diana Adcock

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon canola oil
2 (3 ounce) packages pork ichiban soup
2 teaspoons soy sauce
4 teaspoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 lb lean boneless pork, cut into strips
3 cups thinly chopped bok choy or 3 cups thinly chopped napa cabbage
1 (8 ounce) can bamboo shoots, drained and rinsed
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can mandarin orange segments, drained,liquid reserved
1/2 cup shredded carrot
2 green onions, cut into 1 inch pieces
1 (1/4 inch) slice ginger, minced

Steps:

Cook noodles with out flavor packet for 3 minutes or until just tender.
Drain and set aside.
Combine soy sauce, ketchup, worcestershire sauce, sugar, sesame oil.
Set aside.
Pour oil into a hot wok or large, heavy skillet.
Add garlic, ginger and red pepper, cook for 20 seconds.
Add pork and stir fry for 2 minutes.
Add cabbage, bamboo shoots, water chestnuts, carrot and onion.
Stir fry for 3 minutes.
Add the noodles, mandarines and sauce, heat through.
Add a bit of the mandarine juice if needed and toss to coat.
Remove and serve with rice and spring roll.
(you can use the flavor packets from the noodles for the rice if you like).

DELICIOUS ASIAN CHICKEN SALAD WITH CHOW MEIN NOODLES

Delicious Asian Chicken Salad With Chow Mein Noodles image

A delicious and easy to make salad, I sometimes add in a tablespoon of peanut butter to the dressing, plan ahead the dressing must refrigerate for a couple of hours in advance to blend flavors, it may be doubled if desired -- the salad may be prepared in advance but do not add in the dressing or orange segments until just before serving, prep time does not include cooking the chicken, all amounts may be adjusted to taste :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons brown sugar
2 teaspoons canned mandarin juice
2 teaspoons soy sauce
3 -4 teaspoons sesame oil
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 small romaine lettuce, torn in pieces (or use a iceberg lettuce, chopped)
4 cooked boneless skinless chicken breasts (shredded or chopped)
3 green onions, chopped
1/3 cup coarsely grated carrot
2 cups dry chow mein noodles (can use more or less)
1/3 cup toasted slivered almonds or 1/3 cup chopped peanuts
canned mandarin oranges (drained, reserve 2 teaspoons juice for the dressing)

Steps:

Mix all dressing ingredients until well combined; refrigerate for a minimum of 1 hour.
In a large bowl combine the lettuce with chicken, green onions, dry noodles, carrot and slivered almonds or chopped peanuts; mix to combine.
Pour on the dressing; toss to combine.
Top with mandarin orange segments.
Serve immediately.

CANTONESE CHICKEN CHOW MEIN

Cantonese Chicken Chow Mein image

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

Ingredients

2 tablespoons water
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
¼ teaspoon ground black pepper
1 skinless, boneless chicken breast half, thinly sliced
½ cup chicken broth
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon rice wine vinegar
1 teaspoon white sugar
¼ cup canola oil, divided
1 pound chow mein noodles
1 stalk celery, thinly sliced on the diagonal
1 carrot, cut into matchstick-size pieces
¼ cup bean sprouts
¼ cup thinly sliced onion
1 green onion, thinly sliced

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

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