Easy Chow Mein

Easy Chow Mein

Chow Mein seems to be a staple at Chinese Restaurants where it’s different versions of it are always on the menu.  It’s a dish of fried noodles and can be made with just about any meat and/or veggies that you want.

In Hawaii we simply call it fried noodles and expect to find char shiu, Chinese barbequed pork,  and Kamoboku, a Japanese fish cake.  Both ingredients are readily found in our local grocery stores as is the noodles which can be purchase dry or fresh.

Chow Mein ingredients are so easy to find just about everywhere specially if you have an Asian supermarket by you.  The first ingredients of course is the noodles and if you can’t find chow mein noodles you can actually use Ramen Noodles or even spaghetti!

As for the protein you can use beef, chicken, pork, seafood or the protein of you choice.  Then you toss in veggies which can be anything from carrots to spinach, just be sure you add fresh cilantro that’s what really pulls everything together!

In  my recipe for homemade Chow Mein, I use Char Shiu pork or chicken which I find at my local grocery store.  If you can’t find it omit it or substitute a different protein such as chicken, shrimp, or a plant based one.  I also use the Kamoboku fish cake mostly because I think it’s pretty, but again you can omit it.  As for my veggies I buy a Chop Suey mix that has bean sprouts, shredded cabbage and carrots, you can easily make your own mix.

To give it that Asian flavor I use Sesame Oil, soy sauce,  and Cilantro also called Chinese Parsley.  That’s really all you need!  Chow Mein can be served alone as a main dish or as a side dish.

So here’s my recipe, adjust it to fit your needs!

Easy Chow Mein

Ingredients:

1 Package Noodles (chow mein, ramen, or even spaghetti)

1/2 Lb. Char Shiu Pork or Chicken ( omit or substitute with your choice of protein)

1 Package Kamoboku or fish cake (omit if you want)

1 Package Chop Suey Mix (bean sprouts, shredded cabbage, shredded carrots) or veggies of your choice

1 Onion Diced

2-3 Cloves Garlic minced

1 – 2 cups chicken broth

3 Tbs. Soy Sauce

1 Tbs. Sesame Oil

1 bunch Cilantro chopped

2-3 stalks green onions chopped

Directions:

Heat Sesame oil in large wok or skillet

Add diced onions, stir until they start to turn translucent

Add garlic and cook until garlic starts to turn golden brown, do not burn

Add meats and veggies and stir until veggies start to soften

Stir in broth and noodles (use more broth if noodles are dry, less if noodles are fresh) cook until noodles are al dente and most of the broth has evaporated.  Keep stirring so you don’t burn it.

Stir in soy sauce.  Toss until everything is well combined.

Remove from heat and place in serving platter.

Garnish with fresh chopped cilantro and green onions.

Serve right away.

Try not to have left overs as noodles do not keep well.  If you have to store leftovers place in sealed container in fridge for no more than a day.  To re-heat spread noodles out in a sheet pan and heat in the oven.

 

 

Easy Chow Mein
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Easy Chow Mein
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Ingredients
Servings:
Instructions
  1. Heat Sesame oil in large wok or skillet
  2. Add diced onions, stir until they start to turn translucent
  3. Add garlic and cook until garlic starts to turn golden brown, do not burn
  4. Add meats and veggies and stir until veggies start to soften
  5. Stir in broth and noodles (use more broth if noodles are dry, less if noodles are fresh) cook until noodles are al dente and most of the broth has evaporated.  Keep stirring so you don't burn it.
  6. Stir in soy sauce.  Toss until everything is well combined.
  7. Remove from heat and place in serving platter.
  8. Garnish with fresh chopped cilantro and green onions. 
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Cashew Chicken with Asian Veggies

Cashew Chicken with Asian Veggies

Who cashew chickendoesn’t love Asian cuisine?  I mean the “normal” dishes we’re accustomed to, not the more “exotic” ones the guy on TV loves to try.  I know when we go to any Chinese restaurants one of our favorite dishes is Kung Pao Chicken, that spicy stirfry with peanuts.  So I thought why limit it to peanuts?  I made this yummy Cashew Chicken for dinner the other week, it was delicious!

Cashew Chicken is basically a stir-fry with soy sauce, veggies, and cashew sprinkled in.  It’s pretty healthy, as long as you use unsalted cashews and low sodium soy sauce.  But if you want to splurge, like I do, just use regular soy sauce.  I figure the veggies are healthy enough!

You can use any kind of veggies you want, you can even use the frozen stir fry mix you find in your grocer’s freezer.  I know I do when I’m pressed for time.  But really fresh veggies are the best to use as they stay crisper when cooked.  Also if you’re watching your fat intake make it with chicken breasts.  I use thigh because I feel they don’t dry up like breasts tend to.

Here are the ingredients, feel free to add or delete veggies.

6 Boneless Skinless Chicken Thighs or Breasts – cubed

2-3 Tbs. Sesame Oil

1/4 cup Soy Sauce

2 Tbs. Oyster Sauce

2 Tbs. Corn Starch dissolved in 1/2 Cup water

1/2 cup Unsalted Whole or Halved Cashews

1 Onion – diced

3 cloves garlic minced

1 Bag Frozen Asian Stir Fry Vegetable Mix  OR

1/2 cup each of:  Broccoli Florets, Snow Peas, Mushrooms, Red Pepper slices, canned baby corn

Once you’ve gathered and prepped all your ingredients here’s what you do.

Heat oil in wok or large frying pan

Saute onions until they turn translucent

Stir in minced garlic; mix until garlic starts to turn golden brown

Add chicken, cook until done, stirring constantly

Add Veggies, cook until they start to get tender, stirring constantly

Stir in soy and oyster sauce

Slowly stir in cornstarch water.  The sauce should start to thicken.

Once the sauce is thick enough remove from heat and serve with steamed white rice!

 

 

Cashew Chicken with Asian Veggies
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Cashew Chicken with Asian Veggies
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Instructions
  1. Heat oil in wok or large frying pan Saute onions until they turn translucent Stir in minced garlic; mix until garlic starts to turn golden brown Add chicken, cook until done, stirring constantly Add Veggies, cook until they start to get tender, stirring constantly Stir in soy and oyster sauce Slowly stir in cornstarch water.  The sauce should start to thicken. Once the sauce is thick enough remove from heat and serve with steamed white rice!
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