HONG KONG STYLE CHOW MEIN RECIPE RECIPES
CHOW MEIN (HONG KONG STYLE) RECIPE - FOOD.COM
This is my favorite way to eat chow mein. I prefer to always have that crispy layer of noodles at the bottom--but watch out, or else I'll eat all the crispy bits before anyone else gets a chance! You can add other veggies, or different meats, depending on what you prefer. From AlohaWorld.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate selected meat(s) with 1 tsp of corn starch, ½ tsp of sherry, ½ tsp of soy sauce, garlic, and a pinch of baking soda.
- Set aside for 15 minutes or longer.
- Heat wok or large pot with ¾ - 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.
Nutrition Facts : Calories 987.6, FatContent 84.9, SaturatedFatContent 22.8, CholesterolContent 77.3, SodiumContent 990.5, CarbohydrateContent 42.5, FiberContent 5.5, SugarContent 10, ProteinContent 16.4
HONG KONG-STYLE CHICKEN CHOW MEIN RECIPE | ALLRECIPES
A delicious chow mein with crispy noodles.
Provided by DecompileCodex
Categories Meat and Poultry Chicken Breast Stir-Fry
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 22 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
- Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
- Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
- Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
- Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
- Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.
Nutrition Facts : Calories 419.4 calories, CarbohydrateContent 49.1 g, CholesterolContent 61.1 mg, FatContent 12.5 g, FiberContent 8.4 g, ProteinContent 30.4 g, SaturatedFatContent 2.1 g, SodiumContent 579 mg, SugarContent 1.3 g
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