BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
Dieses Rezept hat alle überrascht, wie einfach und lecker Abendessen sein kann!
Dieses Rezept hat alle überrascht, wie einfach und lecker Abendessen sein kann! Unglaublich! Warum habe ich nicht früher daran gedacht, es zu machen?! Das Ergebnis ist umwerfend und lecker! Ich habe das Gefühl, dass jeder seine eigene Lieblingsart hat, Instant-Ramen zuzubereiten. Um ehrlich zu sein, denke ich, dass Instant-Ramen eine der größten Erfindungen da draußen ist! Die Person, die es erfunden hat, hat ein Zitat, das ich liebe: Menschen sind Nudelwesen.
Ich bin definitiv ein Nudelwesen und dies ist ein sehr leckeres Rezept, das Sie unbedingt ausprobieren sollten! Vergiss nicht, es mir in einem Kommentar mitzuteilen: Wie gefällt dir dieses Rezept?!.
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1/4 TL Paprikaflocken oder nach Geschmack
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1-2 Eier
1 TL alles Bagelgewürz oder nach Geschmack
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BETTER THAN TAKEOUT - Cantonese Beef Chow Mein
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Beef Chow Mein in Black Pepper Sauce (黑椒牛柳炒意面) is a perfect recipe for when you come home from work and you have hungry kids to feed. It can be ready within 30 minutes. Better and faster than takeout. This is a fusion recipe based on Chinese wok cooking but made with Italian spaghetti.
INGREDIENTS (Serves 2 people)
To Marinade the Beef
300g / 10.6 oz of beef
1/4 tsp of salt
1 tsp of ginger juice
1.5 tsp of dark soy sauce (Amazon Link -
2 tsp of cornstarch
1 egg white
1/4 tsp of baking soda
1 tbsp of oil to coat the beef
To Make the Sauce
1 tbsp soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of tomato paste (Amazon Link -
1/2 tbsp of Worcestershire sauce (Amazon Link - )
2 tsp of dark soy sauce (Amazon Link -
1 tbsp freshly ground black pepper (Amazon Link -
1 tsp of sugar
1/2 tsp of cornstarch
1/3 cup of beef stock
Others:
150g of spaghetti
3 tbsp of oil to stir fry
1/3 of red bell pepper, thinly julienned
1/3 of green bell pepper, thinly julienned
1/3 of a yellow bell pepper, thinly julienned
1/3 of sweet onion, thinly sliced
2 scallions, cut into stalks
2 cloves of garlic, sliced thinly
INSTRUCTIONS
Slice the beef into 1/4 of an inch thick slices. New York strip, flank steak, and rib-eye work well for this recipe.
Marinade the beef with salt, ginger juice, dark soy sauce, cornstarch, egg white, and baking soda and mix well.
Add a big drizzle of oil and mix to coat the beef. This helps to separate the meat slices, making them easier to stir fry later. Set the beef aside for 15 minutes.
Combine soy sauce, oyster sauce, tomato paste, worcestershire sauce, dark soy sauce, sugar, cornstarch, freshly ground black pepper, and 1/3 cup of water in a bowl and set aside. You can use beef stock if you have some but water works just fine.
Boil the spaghetti in a big pot of water for 8 minutes. Drain and set it aside.
Turn the heat to high and heat the wok until smoking hot. Add cooking oil and swirl it around so it covers the bottom. Add the beef. Spread it out. Let it cook over high heat for 2 minutes or until the meat changes color.
Remove the beef from the wok and set aside. Make sure you tilt the wok so you can leave the oil behind.
Turn the heat back to medium. Add the onion and garlic. Stir for a couple of minutes or until the onion is soft.
Add the bell pepper along with the spaghetti. Switch to a pair of tongs to stir and fluff the noodles for a couple of minutes.
Pour in the sauce. Introduce the beef back to the wok and add the scallion stalks. Keep mixing until everything is well mingled.
The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper
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Full Recipe:
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g) corn starch
Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*
Beef Steak Chow Mein | Beef Stir-Fry Noodle
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Beef Steak Chow Mein | Beef Stir-Fry Noodle
Juicy tender beef steak & noodles with mix vegetables and simple stir fry sauce. Super delicious!
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* About Khin
Khin is an Burmese-Asian lives in UK. Born and raised in Rangoon, Burma. Khin's passion is cooking and loves to share Authentic Burmese and Asian family home cooking recipes to her friends and all Asian food lovers.Juicy tender beef steak & noodles with mix vegetables and simple stir fry sauce. Super delicious!
The Cheapest & Easiest Noodle Dish Ever! Chicken Chow Mein!
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