CHOW MEIN FOR TOMOKO
This is a really old fashioned dish my mum used to make. Tomoko has come to live with us, and tonight she made this for her first cooking lesson. Now I'll post it here then print it out for her.
Provided by JustJanS
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large wok or saucepan over medium heat.
- Add the onion and cook until softened.
- Add the meat, and cook until the meat changes colour.
- Now add the remaining ingredients, and stir well.
- Bring to the boil, then simmer for about 30 minutes or until the vegetables are well cooked, stirring occasionally.
- Serve in deep bowls over steamed rice.
- *This is a really old fashioned dish, and I like it well cooked, not crispy like modern Chinese food.
- It's even better reheated the following day.
Nutrition Facts : Calories 385, Fat 20.3, SaturatedFat 6.3, Cholesterol 83.5, Sodium 848.8, Carbohydrate 22.2, Fiber 7.7, Sugar 10.1, Protein 30.6
CHOW MEIN
A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables
Provided by Ken Hom
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 4.2 milligram of sodium
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
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.
KIELBASA CHOW MEIN
Make and share this Kielbasa Chow Mein recipe from Food.com.
Provided by Lorac
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute kielbasa in oil over medium high heat until lightly browned.
- Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
- Reduce heat, add soy and cook 4-5 minutes.
- Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
- Serve over rice and top with Chow Mein Noodles.
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