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Chow Mein

Course: Main Courses - Pasta & RIce
Cuisine: Chinese

Ingredients

  • 6 Ounces Dried Chow Mein Noodles
  • 3 Tablespoons Oyster Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 1/4 Cup Vegetable or Chicken Broth
  • 1 Teaspoon Corn Starch
  • 2 Tablespoons Oil (Peanut or Vegetable)
  • 1 Teaspoon Garlic Minced
  • 1 Teaspoon Ginger Minced
  • 1 Cup Green Cabbage Shredded
  • 1/2 Cup Carrots Cut into Match Sticks
  • 1 Stalk Celery Thinly Sliced
  • 1/2 Cup Bean Sprouts
  • 1/4 Cup Green Onions Sliced

Instructions

  • In a large pot, bring 2 quarts of water to a boil. Add dried noodles and cook for 3 minutes or until just tender. Drain into a colander and rinse with cold water to stop the cooking process. Drain well and set aside.
  • In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, broth and cornstarch for chow mein sauce. Set aside.
  • Heat oil in a large wok or Dutch oven over medium-high heat. Once oil is hot, add garlic and ginger and stir fry 20 seconds being careful not to burn them.
  • Add cabbage, carrots and celery and stir fry until tender. Add noodles and sauce. Toss to coat and cook until sauce thickens. Remove from heat and add bean sprouts and green onion.

For Chicken Chow Mein:

  • Thinly slice 1/2 pound boneless, skinless chicken thighs. Marinate chicken for 10 minutes with 1 to 2 Tablespoons chow mein sauce. Add chicken to wok after adding the garlic and ginger and stir fry until browned.