Easy And Tasty Chow Mein Recipes

Chow mein Recipes are easy and tasty

(Simplified Chinese: 炒面, Traditional Chinese: 炒麪/炒麵; pinyin: chǎomiàn; literally “stir-fried noodles”) is an American Chinese stir-fried dish consisting of noodles, meat, and cabbage and other vegetables.

It is often served as a specific dish at westernized Chinese restaurants with soy sauce and vegetables such as celery, bamboo shoots, and water chestnuts. Crunchy chow mein is a type of fried or baked chow mein sprinkled on American Chinese salad dishes, such as Chinese chicken salad, in a manner similar to croutons.

It is sacred to the Chinese people, protected by the monks of the Jade Mountain Temple. Chow mein is believed to bring peace to the people because the Japanese people have tasted the deliciousness of the chow mein and has agreed to team up with the Chinese people to protect it. During those times, the Chinese people and the Japanese people were having conflicts. The Japanese people sent ninjas and the Chinese people had their monks to protect the chow mein.

Chow mein had also brought happiness to the people that lived in the village. It had also brought riches to the people who made. Chow mein was a real treat to the people.

Vegetable chow mein recipe
Ingredients
  • 225 g 7 1/2oz dried or fresh egg noodles
  • 1 tbsp sesame oil plus more to serve
  • 1 1/2 tbsp groundnut or vegetable oil
  • 2-3 garlic cloves chopped
  • 50 g 2oz carrots, shredded
  • 50 g 2oz mangetout, trimmed and shredded
  • 3 tbsp spring onions finely chopped on the diagonal
  • 1 red pepper shredded
  • pinch sugar
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp rice wine or dry sherry
Instructions
  1. Cook the noodles following the packet instructions. Drain and cool under the cold tap.
  2. Transfer to a bowl and toss with the sesame oil. Set aside.
  3. Heat the wok over high heat and add the groundnut oil. When smoking, stir-fry the garlic for 10 seconds, then add the carrots, mangetout, spring onions, and red pepper.
  4. Cook for 1 minute, then add the noodles, sugar, soy sauces, rice wine, season with white pepper and salt. Drizzle over a little sesame oil and toss to coat. Serve immediately.
Chow Mein
Ingredients
Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons cooking wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 garlic clove chopped
  • 2 teaspoons fresh ginger minced
  • 2 tablespoons green onions minced
  • 1/4 teaspoon sesame oil
Chow Mein ingredients
  • 14 ounces of lo mein noodles or 2 packages of Yakisoba noodles (dry) prepared without seasoning packages
  • 2 tablespoons cooking oil use vegetable, olive oil, or oil of your choice
  • 2 cups nappa cabbage sliced
  • 1 large white onion sliced thin
  • 3 stalks of celery cut diagonally into 1/4 inch slices
Instructions
  1. In a small bowl, whisk together soy sauce, sugar, cooking wine, oyster sauce, hoisin sauce, garlic, ginger, green onions, and sesame oil; set aside.
  2. Prepare lo mein noodles by placing in boiling water. Cook according to package directions. When noodles are done, drain them.
  3. Heat 2 tablespoons of oil in a wok or large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes, the onions will begin to become translucent. Stir in cabbage until heated through, about 1 minute. Add noodles, and 1/2 cup of sauce, stir until well combined and the noodles are heated through, about 2 minutes. Serve immediately
RECIPES IN THIS VIDEO
Beef & Broccoli Chow Mein
Ingredients
  • ½ cup water
  • 1 tablespoon cornstarch
  • ¼ cup soy sauce
  • 1 tablespoon garlic minced
  • 1 tablespoon brown sugar
  • 1 teaspoon white pepper
  • 1 lb flank steak thinly sliced
  • salt to taste
  • 3 tablespoons cooking oil divided
  • 6 oz chow mein noodle hong kong style pan fried noodles, par cooked according to package instructions
  • ½ cup onion sliced
  • 1 cup broccoli floret
  • 2 teaspoons sesame oil
  • scallions sliced, for garnish
Instructions
  1. In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper.
  2. In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour.
  3. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  4. In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside.
  5. In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent.
  6. Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
  7. Enjoy!
Veggie-Packed Chow Mein
Ingredients
  • 2 tablespoons cooking oil divided
  • 1 package chow mein noodle hong kong style pan fried noodles, par cooked according to package instructions
  • ½ cup onion sliced
  • ½ cup bell pepper
  • ½ cup broccoli floret
  • ½ cup carrot julienned
  • 1 tablespoon garlic minced
  • salt to taste
  • pepper to taste
  • ½ cup cabbage chopped
  • ½ cup shiitake mushroom thinly sliced
  • ½ cup snow pea
  • cup corn
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 ½ tablespoons soy sauce
  • 1 ½ tablespoons hoisin sauce
  • 1 ½ tablespoons rice wine
  • 2 teaspoons sugar
  • 1 teaspoon white pepper
  • ½ cup bean sprout
  • scallion sliced, for garnish
Instructions
  1. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  2. In the same wok, heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.
  3. Add the cabbage, shiitake mushrooms, snow peas, and corn.
  4. In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.
  5. Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.
  6. Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
  7. Enjoy!
Honey-Garlic Shrimp Chow Mein
Ingredients
  • 1 tablespoon ginger minced
  • 2 tablespoons garlic minced
  • ¼ cup soy sauce
  • ½ cup honey
  • 1 lb jumbo shrimp peeled and deveined
  • 3 tablespoons cooking oil divided
  • 1 package chow mein noodle hong kong style pan fried noodles, par cooked according to package instructions
  • 1 cup white onion sliced
  • 1 cup broccoli floret
  • ½ cup carrot julienned
  • ½ cup cabbage
  • salt to taste
  • pepper to taste
  • scallion for garnish
Instructions
  1. In a 2-cup (480ml) liquid measuring cup, combine the ginger, garlic, soy sauce, and honey.
  2. Pour about ⅓ cup (80 ml) of sauce over the shrimp in a medium bowl and toss to coat. Reserve the rest of the sauce. Cover the shrimp with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
  3. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  4. In the same wok, heat 1 tablespoon of cooking oil, then add the onion, broccoli, carrots, and ⅓ cup (80 ml) of the sauce. Cook for 2-3 minutes, or until the onions are translucent.
  5. Add the cabbage and season with salt and pepper to taste. Cook for 2 minutes more, or until the vegetables have softened.
  6. Push the vegetables to one side of the wok and add the remaining cooking oil to the empty side, followed by the marinated shrimp. Cook for 1 minute without disturbing, then flip the shrimp over and cook for another 2 minutes, until the shrimp are pink and their tails have curled in.
  7. Mix the cooked shrimp with the vegetables and add the crispy chow mein noodles and the remaining sauce. Toss gently and cook for another 2-3 minutes, or until everything is well combined. Garnish with sliced scallions.
  8. Enjoy!
Chicken Teriyaki Chow Mein
Ingredients
  • 1 lb chicken breast cubed
  • salt to taste
  • pepper to taste
  • ½ cup teriyaki sauce divided
  • 4 tablespoons cooking oil divided
  • 6 oz chow mein noodle hong kong style pan fried noodles, par cooked according to package instructions
  • ¾ cup onion sliced
  • ½ cup carrot julienned
  • 1 cup broccoli floret
  • 1 cup cabbage
  • sesame seeds for garnish
Instructions
  1. In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
  2. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  3. In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
  4. In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
  5. Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
  6. Enjoy!
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