Chow Mein For Tomoko Recipes

Steps:

• Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
• Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

Steps:

• Season pork pieces with salt and pepper. Brown pork over medium high heat. Once browned, add enough water to cover the pork. Bring to boil.
• Add onion, celery, green pepper, mushroons and water chestnuts. Cook until the veggies are tender.
• At this point you may need to add more water depending on the amount of sauce you desire.
• Add chicken bullion and soy sauce ( to taste).
• Mix the cornstarch with a bit of water and add to pan. Sauce will thicken. (adjust amount of cornstach based on how thick you want the sauce).
• Adjust seasoning, serve over rice and/or chinese noodles.

Steps:

• Place diced pork, five spice, hoisin sauce and soy into a bowl, mix and let marinate a few hours covered in fridge.
• Heat one tablespoon of peanut oil in wok and stir-fry prawns a few minutes until just starting to change color. Remove and cover to keep warm.
• Add diced chicken and marinated pork to wok and str-fry until cooked. Remove and keep covered along with prawns.
• Heat other tablespoon of peanut oil in wok and stir-fry carrot and brown onion until soft.
• Add celery, capsicum and mushroom and stir-fry until vegetables are cooked but still firm.
• Combine chicken stock, cornflour, light soy sauce and oyster sauce in small bowl and mix well.
• Return prawn / chicken / pork mixture to wok and add bok choy, bean sprouts, green onion and blended sauce mix.
• Stir-fry until sauce boils and thickens.
• Serve over rice optionally with chow mein noodles over the top.

Steps:

• Thinly slice beef. Mix marinade and beef together. Set aside.
• Mix sauce ingredients and set aside.
• Cook mein noodles in boiling water for 1-3 minutes. They cook fast. Rinse well with cold water and drain. Toss with 1 tablespoon oil so noodles won't stick together. Heat large nonstick skillet, glaze with oil and pan fry 1/4 of the noodles at a time. Put in very low oven to keep warm.
• Thinly slice onion and pepper set a side.
• Cut tomatoes into 1/2" wide wedges and set aside.
• Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
• Drain marinade off meat.
• Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
• Return veggies to pan and add sauce. Cook stirring until it boils and thickens. Sauce needs to be thick enough to glazes the noodles with out drowning them.
• Pour over noodles and enjoy.

Steps:

• Heat oil in a large frying pan or saucepan over high heat and cook mince until browned ( I drain off the meat in a colander at this stage to drain excess fats and then put back into fry pan).
• Stir in curry powder and cook a further minute.
• Add remaining ingredients and stir until well combined.
• Cover and simmer for 8-10 minutes, stirring occasionally, until cabbage is tender.
• Serve.

Steps:

• Saute kielbasa in oil over medium high heat until lightly browned.
• Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
• Reduce heat, add soy and cook 4-5 minutes.
• Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
• Serve over rice and top with Chow Mein Noodles.

Steps:

• Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
• Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
• Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
• Stir-fry for about 2 mins and then transfer to a plate.
• Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
• When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
• Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
• Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
• Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
• Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Steps:

• Heat the oil in a large wok or saucepan over medium heat.
• Add the onion and cook until softened.
• Add the meat, and cook until the meat changes colour.
• Now add the remaining ingredients, and stir well.
• Bring to the boil, then simmer for about 30 minutes or until the vegetables are well cooked, stirring occasionally.
• Serve in deep bowls over steamed rice.
• *This is a really old fashioned dish, and I like it well cooked, not crispy like modern Chinese food.
• It's even better reheated the following day.