how to cook chowmein?

http://www.bestrecipes.com.au/recipe/Chow-Mein-L32...

Chow Mein (Hong Kong Style)

Ingredients

1-2 pkgs Steamed thin egg noodles

2 cups Chicken stock

? C Corn or vegetable oil

1 small can Sliced button mushrooms

1 C Marinated meat (beef, pork, chicken, shrimp, etc)

1 small can Sliced bamboo shoots

1 sliced onion

1 small can Sliced water chestnuts

1 clove Minced garlic

1 tsp Sugar

4 ribs Celery (diced)

1 tsp Dark sesame oil

? bunch Chinese greens (gai lan, baby bok choy, etc.)

? lb Bean sprouts

Pasta/Noodles

Directions

Marinade:

2 Tbsp Corn starch

1 pinch Baking soda

? tsp Sherry

2 Tbsp Oyster sauce

2 Tbsp Soy sauce

Marinate selected meat(s) with 1 tsp of corn starch, ? tsp of sherry, ? tsp of soy sauce, garlic, and a pinch of baking soda. Set aside for 15 minutes or longer.

Heat wok or large pot with ? - 1 cup corn or vegetable oil until smoking. Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.

Sear meat(s) and set aside with noodles for later.

Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.

Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.

Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).

Flavor with sesame oil and garnish with cilantro for presentation.

Noodles are available as packaged fresh thin "steamed" egg noodles in Asian markets not to be confused with the thin "egg noodle balls" for won ton soups. The latter tends to get gooey and starchy when using "lower heat temperatured" home stoves.

http://www.dyaryoboy.com/recipes/recipe.php?recipe...

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INGREDIENTS:

* 1 pound mung bean sprouts

* 2 boneless, skinless chicken breasts, 7 to 8 ounces each

* Marinade:

* 1 tablespoon oyster sauce

* 1 teaspoon soy sauce

* Salt and pepper, to taste

* 1 small piece (less than 1 teaspoon) cornstarch

* Sauce:

* 1/4 cup water or low-sodium chicken broth

* 1 tablespoon oyster sauce

* 1 tablespoon soy sauce

* Salt and pepper, to taste

* 1 tablespoon cornstarch

* 4 tablespoons water

* Other:

* 1/2 pound dry wonton noodles

* 2 medium ribs celery

* 1 pound bok choy or broccoli

* 1/2 pound fresh mushrooms

* 1 red bell pepper

* 1/2 red onion

* 1 green onion (scallion, spring onion)

* Vegetable oil for frying and stir-frying, as needed

* 1/4 cup toasted sesame seeds

PREPARATION:

One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.

Nutritional Breakdown based on 4 servings, Calories 434, 54 g Carbohydrates, 14 g Protein, 20 g Total Fat, 2 g Saturated Fat, 10 g Monounsaturated Fat, 5 g Polyunsaturated Fat, 5 mg Cholesterol, 7 g Fibre, 685 mg Sodium, 900 mg Potassium.

Here's a recipe for a basic chicken chow mein:

1 pound mung bean sprouts

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:

1 tablespoon oyster sauce

1 teaspoon soy sauce

Salt and pepper, to taste

1 small piece (less than 1 teaspoon) cornstarch

Sauce:

1/4 cup water or low-sodium chicken broth

1 tablespoon oyster sauce

1 tablespoon soy sauce

Salt and pepper, to taste

1 tablespoon cornstarch

4 tablespoons water

Other:

1/2 pound dry wonton noodles

2 medium ribs celery

1 pound bok choy or broccoli

1/2 pound fresh mushrooms

1 red bell pepper

1/2 red onion

1 green onion (scallion, spring onion)

Vegetable oil for frying and stir-frying, as needed

1/4 cup toasted sesame seeds

One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.

Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.

CHOWMEIN

INGREDIENTS

Noodles

4 packets

Soya sauce

3 tsp.

Onion (big)

2

WorcestershireSauce

2 tsp.

Carrot

2

Corn flour

2 tsp.

Capsicum

2

Vinegar

4 tbsp.

Cabbage (small)

1

Chilly sauce

3 tsp.

French beans

10-12

Oil

4 tbsp.

Ajinomoto

1 tsp.

Salt

3 tsp.

Black pepper

2 tsp.

Sugar

1/4 tsp.

METHOD FOR BOILING NOODLES

Take 6-7 cups of water in a pateela and boil it. When it starts boiling put noodles in it. Add 1 tsp each of oil and salt. Boil without covering for 2-3 minutes. Turn off the gas and strain it through a strainer. Wash it with cold water 5-7 times and simultaneously strain it. Leave it in the strainer for 20 minutes. When noodles become dry, rub in 1 tsp. of oil while separating the noodles with the help of fingertips. Keep aside for 5-7 minutes.

METHOD FOR MAKING CHOWMIN

Take a bowl. Mix chilly sauce, soya sauce, vinegar, salt, black pepper, aji-no-moto, sugar and Worcestershire sauce. Mix corn flour in the sauce mixture. Keep aside. Heat oil in a kadahi. Add the chopped onions. Saut for 1/2 minute. Put carrot, capsicum, French beans and cabbage and saut for 1 minute. Add the sauce mixture and boiled noodles. Mix well. Serve hot with vinegar and chilly sauce.

Take care that all the cooking is done on high flame. Also ensure that the noodles remain separate and don't stick to the vessel.

Serves: 4-5 adults