Weeknight Chow Mein Food

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 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.

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.

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.
• Copyright 2001 Television Food Network, G.P. All rights reserved

WEEKNIGHT CHOW MEIN

Steps:

• Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
• Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.
• Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
• Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
• Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
• Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.

CHICKEN CHOW MEIN - EASY!

Steps:

• Cook the noodles in boiling water until al dente. Drain, rinse under cold water and drain again. Drizzle with a little sesame oil and toss.
• Place chicken in a bowl and toss with dark soy, five-spice powder and chilli sauce. Dust with cornflour.
• Heat a wok until smoking before adding the groundnut oil. Add chicken and cook, stirring, until golden brown and cooked through.
• Add red pepper, stir fry for a minute, then add onion and beansprouts, cooking for a further 30s. Stir in the noodles and season with light soy sauce, a dash of sesame oil and black pepper, to taste.

AUTHENTIC CHICKEN CHOW MEIN

Steps:

• Prepare pasta according to package directions, for minimum time.
• Heat oil in large wok over high heat.
• Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon.
• Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes.
• Add cabbage; stir-fry on to two minutes, or just until wilting begins.
• Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through.
• *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.

PORK CHOW MEIN IN 30 MINUTES

Steps:

• In a large skillet, cook and stir pork, onion and celery in oil until onion is tender.
• Stir in mushrooms with liquid, bean sprouts, pimiento and chicken broth.
• Blend soy sauce and cornstarch; stir into vegetable mixture.
• Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Seve over chow mein noodles.

WEEKNIGHT CHICKEN CHOP SUEY

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 5 ingredients. Stir in 3/4 cup water, pineapple juice and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes., Combine cornstarch and remaining water. Gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.