Skip to main content

CHOW MEIN (CHINESE FRIED NOODLES)

SERVES 4

INGREDIENTS

  • 8 ounces (225g) chow  mein noodles  or spaghetti noodles

  • 2 tablespoons canola oil, divided30-Minute Chicken Chow Mein Recipe - this chow mein is better than takeout!

  • 8 ounces (225g) chicken breast, chopped into 1-inch chunks

  • pinch of salt

  • 1/2 medium yellow  onion, thinly sliced

  • 1/2 large red pepper, thinly sliced

  • 1 large carrot, julienned

  • 3 cups sliced green cabbage

  • 2 stalks of scallions/green onion/spring onion, sliced

Sauce

  • 1 1/2 tablespoons oyster sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1/4 teaspoon white pepper (optional)


INSTRUCTIONS

  1. Cook the noodles: In a pot, bring about 6 cups of water to boil. Add the chow  mein noodles and cook them according to the package instructions. I cooked mine for about 5 minutes. Drain the water and rinse the noodles under cold water.

  2. Cook the chicken: Heat a wok or large sauté pan over high heat. Swirl in 1 tablespoon of canola oil. Sauté the chicken pieces for about 5 minutes, until they are nearly cooked. Season with a tiny pinch of salt, and turn off the heat. Transfer the chicken to a dish and wipe off the wok.

  3. Cook the vegetables: Get the wok on high heat again and add the remaining tablespoon of oil. Add the onions and cook them for a minute. Next, add the sliced pepper, carrots, and cabbage and cook them for 2 minutes.

  4. Combine remaining ingredients: Get the chicken back to the wok and sauté with the vegetables for another minute.*  Finally, add the noodles and the sauce, and toss everything together. Taste the noodles and adjust the seasoning to your liking. 

  5. Serve immediately.


NOTES

NUTRITION INFORMATION: Amount per serving: Calories: 480, Total Fat 20.5g, Saturated Fat: 2.5g, Cholesterol: 41mg, Sodium: 1169mg, Total Carbohydrate: 53.2g, Dietary Fiber: 5.2g, Sugar: 8.2g, Protein 19.5g

*The cooked chicken will release more juices as it rests. When you add the chicken back to the wok, leave out the juice.

Mama Lin typically adds a bit of five-spice powder for more flavor. You can add a 1/2 teaspoon of it to the sauce if you want to give it a go.

The original recipe used gai lan (Chinese broccoli) instead of cabbage. Because the stalks are quite thick, you need to cook the vegetables a little longer, about another minute or so.

Adapted from https://healthynibblesandbits.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...
Post a Comment
Read more

The Best Classic Chili Recipe

  The Best Classic Chili Recipe  serves 6 Get Recipe This is a highly rated traditional chili recipe that is made with ground beef, kidney beans, and a simple homemade blend of chili seasonings.  Prep time is 5 minutes and cook time is 25 minutes. Ingredients 1 tablespoon olive oil 1 medium yellow onion -diced 1 pound 90% lean ground beef 2 1/2 tablespoons chili powder** 2 tablespoons ground cumin 2 tablespoons granulated sugar 2 tablespoons tomato paste 1 tablespoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper -optional 1 1/2 cups beef broth 1 (15 oz.) can diced tomatoes 1 (16 oz.) can red kidney beans, drained and rinsed 1 (8 oz.) can tomato sauce Instructions Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add th...
Post a Comment
Read more