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How To make Chow Mein (Two Sides Brown Noodles)
10 sm Black dried mushrooms
1/2 lb Fresh Chinese egg noodles
-(regular mein) Sesame oil 1/2 lb Sea scallops
Cornstarch 1/2 lb Flank steak
2 ts Dark soy sauce
1/2 c Bamboo shoots, sliced
1 lb Bok choy, cut in 1 1/2-inch
-lengths 2 Eggs
2 1/4 c Fresh chicken stock
2 tb Light soy sauce
Salt 1/2 ts Sugar
Peanut oil 1 tb Or more dry sherry or
-Shaoxing rice wine Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles. Put the mushrooms in a small bowl and pour boiling water over them. Let soak for 30 minutes. Meanwhile, cook the noodles in a large quantity of boiling water for 3 1/2 to 5 minutes. Drain, rinse under cold water, drain again, toss
with a little sesame oil and set aside. Cut The scallops in half, toss with a little sesame oil and 1 1/2 teaspoons of cornstarch; refrigerate. Cut the flank steak as thinly as possible across the grain. Toss with 1 1/2 teaspoons cornstarch, in a little sesame oil and the dark soy sauce; set aside. When the mushrooms have soaked, squeeze them out over the soaking liquid, and reserve 1/4 cup of the liquid. Cut off the mushroom stems and discard; cut the caps in two and set aside with the bamboo shoots and bok choy. Lightly beat the eggs with a few drops of sesame oil. Heat a small frying pan and oil the bottom lightly. Pour in enough of the beaten egg to cover the bottom, pouring any excess back into the uncooked eggs. Cook just until set and remove. Repeat until all the egg is used up. Stack the egg crepes, roll them up and slice across the roll into shreds. Set aside. Mix the chicken stock with the light soy sauce, 1 1/2 teaspoons salt and the sugar; set aside. Heat this mixture in a small pot over low heat. Meanwhile, heat a wok over medium high heat until hot. Add 1 cup peanut oil and heat until the oil is very hot. Lower the noodles into the oil to form a nest and let them cook until brown on one side. (This may take 8 minutes or so.) Turn the noodles over and brown on the other side. (This will be much faster.) Remove to a large serving platter and keep warm. Cook the scallops very briefly in the same oil, remove and drain in a colander. Turn the heat off under the oil and add the beef. Stir just until the meat slices are separated and start to change color. Remove to drain with the scallops. Pour off all the oil but 1/4 cup and heat. Add the vegetables and stir-fry for 2 to 3 minutes. Add the seasoned stock and bring to a boil. Mix the reserved mushroom soaking liquid with 2 tablespoons of cornstarch until dissolved and stir into the chicken stock sauce. Stir until it thickens and clears slightly. Add the beef and scallops, then the wine and cook just until heated through. Pour over the noodles and serve garnished with the egg shreds. Posted by Stephen Ceideburg December 18 1990.
How To make Chow Mein (Two Sides Brown Noodles)'s Videos
Incredible Vegan Chow Mein Recipe!
It's Wok Wednesday and for today's tutorial, Jeremy is making the nation's favourite noodle dish 100% vegan! . . With classic Chinese flavours, this dish is quick and easy to make, thanks to Jeremy's 'wok clock' method and perfect for a mid-week meal.
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???? Dad's Cantonese Chow Mein (豉油王炒面)
Watch Daddy Lau teach us how to make Cantonese Chow Mein, also known as supreme soy sauce chow mein.
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⏲ CHAPTERS ⏲
00:00 - Intro
00:43 - The backstory on soy sauce chow mein
01:06 - Noodles: fresh vs steamed
01:50 - Noodles: distinguishing between Chinese egg noodles
02:18 - Steam the noodles
02:50 - Chop ingredients
03:52 - Prepare sauce
04:37 - A quick primer on soy sauce
05:58 - Steaming noodles vs boiling noodles
06:57 - Dunk in boiling water
07:13 - Drain the noodles, separate, cool
07:40 - Heat wok, start cooking
08:43 - Secrets for making chow mein
09:39 - Flip noodles, add oil
11:29 - Add veggies, flavors
13:37 - Plate
14:05 - Meal Time!
15:03 - All about noodles + getting the perfect texture
17:24 - Dad’s favorite soy sauce brand?
17:56 - Why this dish doesn’t come with meat + naming philosophy
19:15 - Did you eat this in China?
19:51 - Restaurant vs homemade chow mein
21:40 - On Wok Hei
22:32 - As long as you’re happy!
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The Easiest Noodle Dish Ever (Yaki Udon)
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Full Recipe:
Ingredients Needed:
Yaki Udon Noodle Sauce:
- 2 tablespoons dark soy sauce -29g
- 2 tablespoons oyster sauce - 28g
- 1 tablespoon mirin - 14g
- 2 tablespoons shirodashi- -24g
- 1 tablespoon rice wine vinegar -12g
- 2 tablesopons - 35g (we used palm sugar)
Stiry fry process:
- 1 lb udon noodles
- 1 cup sliced baby trumpet mushrooms - 99g
- 1/2 sweet onion, sliced into 3/4 in thick juliliened segments
- 1 cup rough chopped napa cabbage
- 3 green onions, cut into 1 inch segments
- 1/2 lb ground pork - 330g
- salt to taste
- white pepper to taste
- pinch of MSG
- 3 cloves garlic, finely chopped
- 3 tablespoons (42g) duck fat
- chili oil for topping *optional*
- bonito flakes for topping
- toasted sesame seeds for topping
- thin cut green onion on a bias for topping
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The Easiest Lo Mein Noodles
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Easy Chicken Chow Mein
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Chewy delicious Chinese egg noodles with lots of authentic vegetables and delicious chicken! What can I ask for more?! It is so delicious, you can’t resist a smile on your face after the first bite! This recipe can serve 4 to 6 depending on how you serve them (main or side) but literally, I ate more than half of it…
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♥ Step-by-Step Written Recipe:
Chicken Chow Mein Ingrediens
Serves 3 to 4
For Marinate Chicken
1 (1/2 lb.) Boneless, skinless chicken breast
1 tsp. Soy sauce
1 Tbs. Shaoxing wine (Chinese cooking wine), sake or dry sherry wine
1/2 tsp. Chinese five spice
1/2 tsp. Baking soda
Pinch of black pepper
For the Sauce
3 Tbs. Oyster sauce
1/2 cup Chicken stock
For the Aromatic Vegetables
3 Cloves garlic (approximately 1 Tbs.)
1 oz. Fresh ginger (approximately 1/2 Tbs.)
1 Red chili
For the Vegetables & Noodles (You can substitute vegetables for your taste or what’s available as same amount as recipe calls.)
10 oz. Precooked & ready to use Chinese egg noodles (If you are using dry one, prepared by soak them in hot water until soften and then drain.)
2 oz. Shiitake or button mushrooms (approximately 2 large or 4 small size mushrooms)
4 oz. Bamboo shoot (approximately 1/4 cup)
4 oz. Baby bok choy (approximately 3 to 5 of baby bok choy)
3 Green onions
4 oz. Bean sporouts
For Garnish
1 tsp. Toasted sesame oil
1 tsp. Toasted sesame seeds
3 Tbs. Cooking oil