SUBGUM MEI FUN RECIPES

CHICKEN SUBGUM CHOW MEIN - EASY SUBGUM!

Chicken Subgum Chow Mein - Easy Subgum! image

This savory Chicken Subgum Chow Mein will hit your taste buds in all the right places. It's a classic subgum recipe broken down to the simplest form and it's going to be a new favorite healthy dinner in your kitchen.

Provided by Chrystal Carver

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons peanut oil (If you can't have peanut oil, just use vegetable oil)
1 pound boneless, skinless chicken breast halves, cut into 1/2- to 3/4-inch cubes
1 large white onion, coarsely chopped
4 ounces button mushrooms, washed and cut into 1/4-inch slices
3 ribs celery, cut into 1/4-inch slices
1 1/2 cups low-sodium chicken broth, plus 1/3 cup for the sauce
1 tablespoon gluten-free soy sauce
1 tablespoon dark brown sugar
1 tablespoon dry sherry
Salt
Freshly ground black pepper
3 cups bean sprouts
2 tablespoons arrowroot starch (or cornstarch, but it wont be grain-free)

Steps:

Heat 1 to 2 tablespoons oil in a wok or large saute pan over medium-high heat. Add the chicken and cook, in batches if necessary, for 3 to 4 minutes, turning until the chicken is lightly browned and cooked through. Transfer to a plate and set aside.
Add the onion, mushrooms, and celery to the wok or pan. Cook, stirring, for 3 to 4 minutes, until they start to soften and turn light browned. Transfer to a bowl and set aside.
Over medium heat, return the chicken to the wok or pan; add 1 1/2 cups chicken broth and use a spatula to dislodge any browned bits from the bottom of the pan.
Add the gluten-free soy sauce, brown sugar, sherry, and salt and pepper to taste. Increase the heat to medium-high and cook, stirring, until the sauce begins to bubble at the edges. Add the bean sprouts and the cooked vegetable mixture, stirring to combine; cook for 3 to 4 minutes, until the bean sprouts have wilted. Taste and adjust the seasoning.
In a small bowl, combine the cornstarch and remaining 1/3 cup chicken broth, mixing well to combine. Add the cornstarch mixture, stirring constantly until the gravy is thickened.
Serve hot.

Nutrition Facts : Calories 500 calories, CarbohydrateContent 20 grams carbohydrates, CholesterolContent 97 milligrams cholesterol, FatContent 16 grams fat, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 2 cups, SodiumContent 645 grams sodium, SugarContent 10 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

SINGAPORE MEI FUN (MAI FUN) | CHINA SICHUAN FOOD

Singapore Mei Fun (Mai Fun) | China Sichuan Food image

Homemade Singapore Mei Fun-stir fried thin rice noodles with pork, shrimp, peppers and Chinese cabbage.

Provided by Elaine

Categories Main Course

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 18

Ingredients

100 g dried rice noodles
8 whole Shrimp ( ,peeled and deveined)
2 whole Eggs
1 cup Shredded Napa Cabbage
1/2 cup shredded carrot
1/2 cup shredded red onion
1 fresh green pepper ( ,shredded (I use half green and half red))
1 scallion or green onion ( ,cut into 2 inch sections)
1/3 cup Chinese Char Siu or sausage ( ,finely sliced or shredded)
1.5 tbsp. vegetable oil
1/2 tbsp. golden curry powder
1 tbsp. cooking wine
1/2 tbsp. light soy sauce
1 tsp. dark soy sauce
2 tsp. sesame oil
1/2 tbsp. oyster sauce ( ,optional)
1 tsp. sugar
1/2 tsp. salt or as needed

Steps:

Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
Heat up around 1/2 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
Slice other ingredients and mix the stir fry sauce in a small bowl.
Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
Spread the curry power on the mixture and mix well.
Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
Transfer out and serve hot.

Nutrition Facts : Calories 560 kcal, CarbohydrateContent 56 g, ProteinContent 22 g, FatContent 27 g, SaturatedFatContent 13 g, CholesterolContent 334 mg, SodiumContent 1538 mg, FiberContent 4 g, SugarContent 6 g, ServingSize 1 serving

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