AUTHENTIC VEGETABLE CHOW MEIN
The real thing - I modified from Epicurious which was a beef chow mein. I like to use a variety of vegetables including broccoli, onion, baby corn, asparagus and capsicum. We don't particularly enjoy bok choy but you can use it.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
- Stir together soy sauce, rice wine, oyster sauce, and cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
- Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color.
- Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
- Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
- Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
- Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender).
- Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
- Return mixture just to a boil, then pour over noodle cake.
Nutrition Facts : Calories 390.1, Fat 16.6, SaturatedFat 3.1, Cholesterol 47.9, Sodium 412.9, Carbohydrate 50.1, Fiber 4.2, Sugar 3.1, Protein 11.4
VEGETABLE CHOW MEIN
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
- Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.
Nutrition Facts : Calories 326, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 412 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 13 grams, Sugar 4 grams
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 WITH CHICKEN AND VEGETABLES
This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
- Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
- Bring a large pot of water to a boil. Add 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.
- Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g
VEGETABLE CHOW MEIN INDIAN STYLE
Vegetable Chow Mein is an Indian Chinese noodle food item popular in India. Vegetable Chow Mein is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil noodles as per package instructions. Drain and soak in cold water for about 2 mins to prevent them from cooking further. Drain and mix with 1 tbsp vegetable oil to prevent them from sticking. Set aside.
- In a small container, mix the sriracha sauce, ketchup, vinegar, and soy sauce. Set aside.
- In a wok or large frying pan, heat 2 tbsp oil to sizzling. Add ginger and garlic pastes. Stir fry for a minute then add the white part of the spring onions. Stir fry for another minute.
- Add the red and green bell pepper, carrots & stir fry until these veggies are partially cooked (about 2 minutes). Add the cabbage and stir fry for another minute.
- Add the sauce mixture. Mix well and then do a quick taste for salt and pepper. Add the drained noodles & mix until all is well combined. Add half of the green part of the spring onions (reserve half for garnishing) and stir fry for 2 minutes, until noodles are hot. Serve immediately with garnish of remaining spring onions.
Nutrition Facts : Calories 557, Fat 12.2, SaturatedFat 1.7, Sodium 364.2, Carbohydrate 94.8, Fiber 6.3, Sugar 8.3, Protein 16.9
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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