You'll love broccoli cooking it like this | Broccoli with oyster sauce and garlic | Only 10 minutes
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STIR FRY CHICKEN NOODLES | CHICKEN STIR FRY WITH NOODLES | CHICKEN CHOW MEIN
Stir Fry Chicken Noodles | Chicken Stir Fry With Noodles | Chicken Chow Mein | Chicken Noodles | Stir Fry Noodles | Chicken Stir Fry | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe
Ingredients for Stir Fry Chicken Noodles:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken , sliced into thin flattish 2” strips- 250 gms
- Noodles, 150 gms pack, sufficient for 2 persons
Chicken pieces to be marinated with:
- Salt-1/2 tsp
- Pepper powder- 1/2 tsp (preferably White Pepper Powder)
- Soy sauce- 1 tsp
- Vinegar- 1 tsp
- Honey- 1 tsp
- Garlic, grated- 2-3 cloves (1 tsp)
Veggies:
- Broccoli florets- 1.5 cups (100 gms)
- Carrots, julienned- 1.5 cups (75 gms)
- Red Pepper, julienned- 1.5 cups (75 gms)
- Spring Onion/Scallions whites, chopped -2 tbsp (around 3 spring onions)
- Spring Onion greens, thick chopped for garnish- 3
Other Ingredients:
- Garlic, chopped- 2 tsp
- Ginger, chopped- 1 tsp
- Refined Oil-2 tbsp
- Salt for seasoning- 1/4 tsp or to taste
- Pepper Powder- 1/4 tsp or to taste
Sauces:
- Dark Soy Sauce- 2 tsp
- Oyster Sauce- 2 tsp
- Red Chilli Sauce- 3 tsp
Preparation-
- Slice the boneless chicken fillets into 2” flattish strips.
- Grate 2-3 garlic cloves to give a teaspoon of garlic.
- Fine chop the peeled garlic cloves and the ginger.
- Take out the broccoli florets and julienne the carrots & red pepper.
- Chop the white and green portion of spring onions/scallions.
- Marinate the chicken strips with the items specified. Mix and set aside for around 20-30 mins.
To boil the noodles, follow the instructions on the packet.
OR
- For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
- Add the noodles and stir it lightly for it to open up.
- Boil it for 2-3 mins, should not be soft but “al dente”.
- Drain it in a colander and wash it with cold water to stop the cooking.
- Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
- Set it aside.
Process:
- Heat 1.5 tbsp oil in a wok.
- Add the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Remove from oil and set aside.
- Add 1/2 tbsp oil to the same wok and heat it.
- Now add the chopped garlic and ginger & stir fry on medium heat for 15 secs.
- Add the chopped spring onion whites and stir fry on medium heat for another 15 secs.
- Now add the julienned carrots and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 min.
- Add the julienned red pepper, mix and stir fry on high heat for around 2 mins till the vegetables are cooked but still crunchy and retain the color.
- Now add the fried chicken and give a mix on medium heat for 1 min.
- Now add the boiled noodles and mix it well with the vegetables.
- Add all the sauces and salt & pepper for seasoning and mix it well on high heat.
- Stir-fry and toss on high heat for 2 mins till the noodles are well coated with the sauces.
- Garnish with spring onion greens and serve hot.
#stirfrychickennoodles #chickennoodles #chickenchowmein #chickenfriednoodles #chickennoodlesrecipe #chickenstirfry #chinesenoodles #spiceeats #spiceeatsrecipes #chowmeinrecipe
How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
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SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
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TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
*****
Welcome to Food Impromptu! Food Artist, Plant-Based / Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner #subscribe
Today I am making stir-fried chicken chow mein easy. RECIPE LINK below! This recipe is similar to the way my local Chinese Take-Out restaurant makes it. The vegetables and sauce ingredient ratios are up to you. The noodles can be substituted with your favorite thin pasta as well. Chow mein is a staple in most Chinese restaurants and I have tried so many variations. This recipe is my recreation from one of my local spots I order take-out from. The addition of chicken makes this dish a hearty stir-fry dinner I love to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:13 Chicken Prep
0:57 Chow Mein Noodle Prep
2:36 Sauce Mixture
3:39 Fresh Ingredients
4:44 Ready To Stir Fry
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PRINTABLE RECIPE
????
⭐️LO MEIN RECIPE
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
CHOW MEIN Noodles Recipe
EASY Chicken Chow
Chicken Chow Mein Restaurant Style
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
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