Chow Mein Dinner Recipes

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CHOW MEIN

This Chinese-American restaurant staple pairs crispy fried noodles with chicken and vegetables stir-fried in a thick brown sauce. This family-friendly dinner couldn't be easier to make.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 25m

Number Of Ingredients 16



Chow Mein image

Steps:

  • Whisk 3 tablespoons soy sauce into cornstarch in a small bowl. Whisk in 2 tablespoons wine, sugar, and broth. Season chicken with salt and remaining 2 teaspoons soy sauce and 1 tablespoon wine.
  • Heat a 10-inch cast-iron skillet over medium-high and add 1/4 cup oil; heat until shimmering. Add noodles and flatten to an even layer. Reduce heat to medium and cook 1 minute. Add 1/3 cup water and cook, pushing edges in with a spatula to shape into a more compact disc, until golden brown and the entire thing holds together like a mat, 4 to 5 minutes more. Carefully slide a spatula underneath and flip over. Drizzle 2 tablespoons oil around edges of pan. Cook until crisp on the second side, 2 to 4 minutes. Transfer to serving plate.
  • Return pan to medium high-heat, add chicken, and cook until golden brown on one side, 1 to 2 minutes. Toss and cook until almost cooked through, about 1 minute more. Remove from pan. To the pan, add 2 tablespoons oil and mushrooms and cook until tender, about 2 minutes. Add carrots and Chinese broccoli. Toss 1 minute. Add ginger and garlic and cook until fragrant, about 1 minute. Stir sauce to recombine, then add to pan and bring to a boil. Add chicken and toss to combine. Stir in sprouts and sesame oil. Serve over crispy noodles.

3 tablespoons plus 2 teaspoons soy sauce
5 teaspoons cornstarch
3 tablespoons Shaoxing rice wine
1 tablespoon sugar
1 cup low-sodium chicken broth
8 ounces boneless skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1/2 cup vegetable oil
6 ounces Hong Kong chow mein noodles
6 fresh shiitake mushrooms, stemmed and caps cut into 1/4-inch strips (or dried shiitake mushrooms, soaked and cut into 1/4-inch strips)
3/4 cup julienned carrot
1 cup chopped Chinese broccoli
3 tablespoons julienned peeled ginger (from a 3-inch piece)
2 large cloves garlic, minced (4 teaspoons)
1 cup mung bean sprouts
1 teaspoon toasted sesame oil

CHOW MEIN DINNER

Add something flavorful to your Asian cuisine night. Serve ground beef and vegetables stir-fry topped with dumplings - a hearty meal made ready in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 10



Chow Mein Dinner image

Steps:

  • Cook beef in 10-skillet over medium heat, stirring occasionally, until brown; drain. Mix 2 cups water, the soy sauce, molasses, ginger, garlic powder and 3 tablespoons Bisquick; stir into beef mixture. Stir in frozen vegetables. Cook about 1 minute, stirring frequently, until boiling.
  • Stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto boiling beef mixture; reduce heat.
  • Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

1 pound ground beef
2 cups water
3 tablespoons soy sauce
1 tablespoon mild-flavor molasses
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons Original Bisquick™ mix
2 cups frozen stir-fry vegetables (from 1-pound bag)
2 cups Original Bisquick™ mix
2/3 cup water

AUTHENTIC CHICKEN CHOW MEIN

This is an amazing fix for Chinese. Chicken, vegetables, and noodles in a delicious garlicy sauce. (Flavored with the delicious All-Purpose stir-fry sauce!) Feel free to add some mushrooms or broccoli.

Provided by Sierra Silver

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12



Authentic Chicken Chow Mein image

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.

Nutrition Facts : Calories 433.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 32.9, Sodium 1026.8, Carbohydrate 67.3, Fiber 6.7, Sugar 11.7, Protein 24.2

2 tablespoons peanut oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 onion, chopped
1 bunch scallion, chopped
2 carrots, sliced diagonally
4 stalks celery, sliced diagonally
1 (8 ounce) can sliced water chestnuts, drained
1 head cabbage, chopped
1 lb spaghetti noodles
2 cups stir-fry sauce

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