CANTONESE CHOW MEIN
A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice.
Provided by SpiceBunny
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 467, Fat 32, SaturatedFat 7.1, Cholesterol 85, Sodium 908.2, Carbohydrate 14.6, Fiber 2, Sugar 4.1, Protein 30.7
CANTONESE CHICKEN CHOW MEIN
Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.
Provided by tishasc22
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g
CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)
Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 20
Steps:
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Nutrition Facts : ServingSize 535 g, Calories 784 kcal, Carbohydrate 97 g, Protein 33 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 1330 mg, Fiber 8 g, Sugar 8 g
CANTONESE-STYLE PAN-FRIED NOODLES
An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant's version and now it's easy to make them at home!
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
- When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
- Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
- Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.
- Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren't any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.
- Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.
CANTONESE CHOW MEIN RECIPE - (3.8/5)
Provided by á-44083
Number Of Ingredients 24
Steps:
- 1 Immerse egg noodles into boiling water for 30 seconds, then remove and set aside. 2 Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil. 3 Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat. 4 The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate. 5 Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like. 6 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. 7 Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce. 8 Pour the veggies and meat over the noodles. 9 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). 10 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. 11 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.
CANTONESE CHOW MEIN RECIPES
Provided by Harpreet
Yield 4
Number Of Ingredients 15
Steps:
- Cook the noodles according to package directions. Drain.
- In a bowl, mix the sauce ingredients.
- Thinly slice carrots and celery. Cut the pepper into cubes. Slice the chicken breasts into strips of 0.5 cm (1/4 inch).
- In a frying pan or wok, heat-third of the oil over medium heat. Cook shrimp for 1 to 2 minutes on each side. Transfer to a plate.
- In the same pan, add a little oil. Cook the chicken strips for 2 to 3 minutes on each side. Book the plate.
- Pour the remaining oil and cook the vegetables for 3 to 4 minutes on medium-high heat, stirring. Return shrimp and chicken in the pan and stir.
- Pour the sauce. Cook for 2 minutes, until the vegetables are al dente.
- Stir in noodles and heat 1 minute.
CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE
Chicken chow mein is so much better than takeout! It is filled with chicken, veggies, classic chow mein noodles and the best homemade chow mein sauce. You will love this one pan dinner!
Provided by Natalya Drozhzhin
Categories Easy/Medium
Time 35m
Number Of Ingredients 13
Steps:
- In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
- Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
- Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
- Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
- Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
- Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!
Nutrition Facts : Calories 340 kcal, Carbohydrate 36 g, Protein 19 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 914 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CANTONESE SOY SAUCE PAN-FRIED NOODLES
These Cantonese soy sauce pan-fried noodles are so easy to make, with simple ingredients. Just make sure you have a HOT wok to get that seared "wok hay" flavor that everyone loves and craves.
Provided by Sarah
Categories Noodles
Time 30m
Number Of Ingredients 11
Steps:
- Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
- Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
- Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
- Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
- Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
- After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.
- Plate and serve!
Nutrition Facts : Calories 387 kcal, Carbohydrate 35 g, Protein 9 g, Fat 25 g, SaturatedFat 18 g, Cholesterol 33 mg, Sodium 723 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SOY SAUCE PAN FRIED NOODLES (CANTONESE CHOW MEIN)
Cantonese comfort dish--soy sauce fried nice also known as soy sauce chow mein.
Provided by Elaine
Categories Breakfast staple food
Time 15m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boiling and cook the noodles for 1 minute. During the process, separate the noodles. Transfer the noodles out and drain.
- In a small bowl, mix all the ingredients of the sauce and set aside.
- Add around 2 tablespoon of oil in wok and slow down the fire, fry until the noodles becomes dry and crispy. However this is only optional if you want a real Cantonese flavor. You can skip this to make a regular chow mein recipe. Transfer the noodles out.
- Turn up the fire and add another tablespoon of oil, add onion and the white sections of green onions in.
- Place noodles back, add blanched chive, spring onions and drizzle the sauce. Mix well. Sprinkle some salt if necessary. Serve immediately.
Nutrition Facts : Calories 335 kcal, Carbohydrate 40 g, Protein 10 g, Fat 15 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 1486 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CANTONESE CHOW MEIN RECIPE
Skip the takeout and make your own Cantonese chow mein dish that's perfect to satisfy your Asian cuisine cravings. Try out our recipe to get a taste of it.
Provided by Recipes.net Team
Categories Noodles
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Soak mushrooms in warm water until soft, about 30 minutes; drain.
- Rinse in warm water; drain.
- Remove and discard stems; cut caps into thin slices.
- Trim excess fat from beef; shred beef.
- Toss beef, 1 tbsp oil, 1 tsp salt, 1 tsp cornstarch, the soy sauce and white pepper in glass or plastic bowl.
- Cover and refrigerate 20 minutes.
- Rinse bean sprouts in cold water; drain.
- Remove strings from pea pods.
- Place pea pods in boiling water.
- Cover and cook 1 minute; drain.
- Immediately rinse under running cold water; drain.
- Cut green onions into 2 inch pieces.
- Mix 2 tbsp cornstarch, the sugar and 2 Tbsp. water.
- Heat 4 cups water to boiling in Dutch oven.
- Stir in noodles.
- Cook uncovered over medium heat until noodles are soft and can be separated about 5 minutes; drain.
- Heat skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.
- Add ¼ cup oil; rotate skillet to coat all sides.
- Cook and stir noodles over medium heat until light brown.
- Keep noodles warm in 300 degrees F oven.
- Add 3 tsp oil to skillet; rotate to coat side.
- Add mushrooms, bean sprouts, bamboo shoots and 1 tsp. slat; stir-fry 1 minute.
- Stir in chicken broth and oyster sauce; heat to boiling.
- Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
- Stir in beef and pea pods. Heat until beef is hot, about 1 minute.
- Serve over noodles; garnish with green onions.
Nutrition Facts : Calories 507.00kcal, Carbohydrate 43.00g, Cholesterol 71.00mg, Fat 22.00g, Fiber 6.00g, Protein 36.00g, SaturatedFat 4.00g, ServingSize 4.00 people, Sodium 1,942.00mg, Sugar 8.00g
CANTONESE CHOW MEIN
The pork isn't included in calorie count because I can never find any where I live
Categories Poultry Asian Asian Poultry Dinner Poultry Dinner
Yield 3
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Nutritional Info Servings Per Recipe 3 Amount Per Serving Calories
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- Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
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- Bring a large saucepan of water to a boil. Add noodles and cook for two minutes, then drain in a colander and rinse under cold running water.
- Bring a small saucepan of water to a boil. Add snow peas and cook for two minutes. Drain, then rinse under cold running water.
- Heat two tablespoons oil in a large frying pan over high heat. Add noodles and pan-fry, untouched, for three to four minutes, until crisp. Turn over and pan-fry, untouched, for another three to four minutes, until crisp and slightly browned. (Note: the centre of the noodles can remain soft, if desired.) Transfer noodles to a serving platter.
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- Soak the dried shiitake mushrooms in hot water until softened. Squeeze the water in the mushrooms and cut them into thin slices. Marinate the pork with all the ingredients in the Pork Marinade. Mix all the ingredients of the Chow Mein Sauce together. Set both aside.
- Heat a wok or skillet over high heat, add 2 inches of oil. When the oil is hot and heated, lay the noodles flat in the wok or skillet. Turn to medium heat, do not move the noodles till they turned golden brown on the bottom. Turn and flip the noodles over and shallow fry the other side until golden brown and crispy. Repeat the same process until both sides are crispy. Remove the noodles from the oil and drain on a plate lined with paper towels. Remove the paper towels.
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- Rinse and soak the noodles in the water, per the package instructions. Drained and set aside. Mix all the ingredients in Seasonings in a small bowl. Stir to combine well.
- Heat up a wok on high heat. When the wok is fully heated, add the oil into the wok. Wait for the oil to be heated.
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