Chowmein Recipes

Steps:

• Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
• Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
• Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
• The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
• Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
• Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
• Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
• Pour the veggies and meat over the noodles.
• Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
• Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
• Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.

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.

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.

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.

Steps:

• Cut meat into thin strips.
• Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
• Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
• In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
• Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
• Add in the celery and onions; simmer for 15 minutes more.
• In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
• Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
• Season with salt and pepper.
• Garnish with chopped green onions and toasted almonds.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low until celery is tender, 4-6 hours, stirring occasionally. Serve with noodles.

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.