Ny Chow Mein Recipes

Steps:

• Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside. Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper. Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
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Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

Steps:

• Prepare the noodles: Bring a large wok (or pot) of water to a boil.
• Meanwhile, prepare the sauce: In a small bowl, whisk together the soy sauces, abalone sauce, sugar and boullion powder until everything is dissolved and evenly combined.
• Cook noodles for 1 minute, then transfer to a colander. Rinse the cooked noodles with very cold water until bouncy and totally cool. Drain thoroughly and transfer to a large sheet tray. Drizzle with 1 tablespoon oil to prevent sticking and toss to coat. Spread noodles in a single layer and set aside. Wipe the wok dry.
• Set the wok (or a large skillet) over high heat until lightly smoking. Add the remaining 1 tablespoon oil and swirl to coat. Add the onions and bell peppers, and stir-fry for 30 seconds. Let it cook undisturbed until slightly charred on one side, about 1 minute. Toss again. Add the bean sprouts and Chinese chives, and stir-fry until the Chinese chives are dark green, about 1 minute.
• Add the cooked, drained noodles to the wok and toss to combine. Keep cooking and stirring until the noodles are toasty and totally dry, about 2 minutes.
• Add the chow mein sauce. Using chopsticks, vigorously and quickly mix the noodles thoroughly until the sauce is equally distributed and the noodles are all the same shade. Plate and serve.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low until celery is tender, 4-6 hours, stirring occasionally. Serve with noodles.

Steps:

• slice celery-put on paper towel-dry repeat with remaining vegetables, putting each in its own pile heat oil in wok until almost smoking add garlic and salt, cook until garlic browns-remove add celery and cook on high about 30 seconds push up sides of wok add onions cook another 30 seconds-push up wok repeat with green pepper and then mushrooms-add more oil if necessary add water and soy sauce-reduce heat to medium-cover cook 2 minutes more uncover, add bean sprouts push vegetables up the side of wok, add corn starch dissolved in water to the boiking liquid on bottom of wok stir all together serve on fluffed bed of rice with chow mein noodles add onion, cook 30 seconds

Steps:

• Drop spaghetti in 2 quarts of boiling water and boil for 3 minutes. Drain, and then steam in a steamer for 20 minutes. The spaghetti will not stick together. Remove spaghetti from steamer and deep fry in hot oil until crisp. Set the spaghetti aside.
• Heat the 2 tablespoons of peanut oil in a frying pan over high flame and saute the Chinese cabbage and celery for about 2 minutes. Add the soy sauce, sugar and monosodium glutamate. Mix well. Add the chicken broth and bring to boil. Add bean sprouts and shredded chicken and mix.
• Dissolve 1 tablespoon cornstarch in 2 tablespoons water. When the broth begins to boil again, thicken with the cornstarch and water.
• Place fried spaghetti on a large platter and pour the chicken-and-vegetable mixture over it. Serve hot.

Steps:

• In a 12" pan add oil. Saute chicken until white a few minutes. Add the onions and chestnuts and saute for 5 minutes. Raise the heat to a boil and add cup of hot water, celery, peppers and stir them in. Reduce heat and add black pepper and salt, stir and simmer for 5 minutes. Stir in bean sprouts, mushrooms and raise heat until a boil. Mix the corn starch and soy sauce into the cold water. Reduce the heat and stir in the corn starch into the pan and mix until you notice that most of the water in the bottom of the pan is gone. Serve over La Chow Chow Mein noodles.

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.