Chow mein (stir-fried noodles) is the most popular staples in Chinese families. And it is almost provided by every Chinese restaurant. And I believe that chow mein is also one of the top popular Chinese dishes all over the world. Why chow mein are so popular, I guess one reason might be the making process is easy and only require basic cooking experience and the another reason might be the taste can be verified according to preference. For example, I found that chow mein in every restaurant has their unique flavor, litter from one and another.
My husband loves different types of chow mein very much. Not only chow mein and he loves stir-fried rice, stir-fried rice noodles and etc. For me, that’s definitely good news! Since stir-frying vegetables, meat and staples together is a smart way to deal with exceeded ingredients in my kitchen after my focus on other recipes.
As for the noodles that should be used in chow mein recipes, there are two options: fresh noodles and dried egg noodles. I use dried egg noodles because I do not want to bother buying some fresh noodles today. I made a picture showing my ingredients used today.
Find those noodles in market, I think a better choice is that we read the instructions and follow what they said on the package. Because the producer is supposed to be more clear about this product.
Chicken chow mein is one of my favorites. But I prefer to use chicken legs rather than chest because the leg meat has a tender taste comparing with the chests. The bad thing is about the texture and it is more difficult to cut.
- 1 tablespoon cooking oil
- 1 oz. fresh noodle or one chunk of dried egg noodles
- 6 garlic cloves
- 2 chicken legs , you can also use chicken chests remove the bones and cut into cubes.
- 1 cup carrots , peeled and shredded
- 1 green chili pepper sliced
- 1 small section of ginger sliced
- 1 cup scallion chopped , optional
- 2 teaspoon light soy sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon starch , cornstarch or sweet potato starch
- 1 teaspoon cooking wine
- 1 teaspoon sesame oil
Cut chicken into cubs or shreds with similar sizes, and then mix it with salt, starch and cooking wine. Stir in one direction and put aside.
Bring some clean water in a large pot to a boiling and then add noodles to cook around 3 to 4 minutes or around 80% cooked. Move the noodles out and mix with 1 teaspoon sesame oil. Put aside to cool down.
Prepare a pan and heat up cooking oil. Then add chicken cubes in to stir-fry until the color of chicken changed. Then add carrots, green peppers, garlic and ginger in to continue cook for around 1 minute until we can smell the taste. Add noodles in and stir-fry thoroughly.
Add salt, light soy sauce and chopped scallions in. Stir until all the ingredients are totally integrated. Then serve hot.
Add sesame oil after the noodle is boiled in water can help them to separate with each other.
Since the soy sauce contains salt usually, we should control the amount of salt added at the very end.