how do you cook chow mein?

Question

i am preparing a meal for my friend. I am cooking her a chinese meal and i would like to know how to cook and prepare a typical chow mein dish. Also, how do you typically cook the noodles? thanks,

max

Answer 1

Cantonese Chow Mein
1 sliced red sweet pepper
1/2 lb. sliced broccoli
2 Tbsp. oil
1 small onion, chopped
1 stalk celery, sliced
1 Tbsp. cornstarch
1 cup chicken broth
1 Tbsp. soya sauce
1/4 Tsp.sugar
1/2 Tsp. cornstarch
1 egg yolk
fresh ground pepper
4 oz. mushrooms, sliced
6 oz. chicken breast, cut in bite size pieces
2 oz. BBQ pork
4 oz. Chinese egg noodles
6 tbsp. oil
1/4 Tsp. salt
1 Tbsp. oyster sauce
Before beginning, blanch noodles in warm water for thirty minutes and drain (Chinese egg noodles come in little nests and need to be softened before adding to the wok). Season (marinate) the chicken breast pieces with soya sauce, salt, sugar, cornstarch and egg yolk for 20 minutes.
Cut red pepper and broccoli into slices. Heat wok with two tablespoons oil and stir-fry red pepper for two minutes. Place cooked red pepper into warming container and put aside.
Do as above for broccoli but cook for three to four minutes.
Heat two tablespoons oil in wok. Add onion, celery and mushrooms and sauté until onions are transparent. Place in warming container as well. Each time add a dash of salt while heating the wok.
Heat oil in wok, no need to add salt because the meat has been seasoned. Add chicken breast, stir fry for three minutes, then add pork. Pour in chicken broth mixed with the cornstarch and bring to boil. Season with pepper. Add vegetable mixture from warming dish. Simmer for one minute. Transfer whole mixture to a warming dish.
Heat six tablespoons oil in wok. Add noodles and oyster sauce and sauté until noodles are cooked.
To serve, place noodles on serving dish and spoon vegetable/meat mixture over them.


Sesame Udon Noodles

INGREDIENTS:
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup peanut oil
3 tablespoons sesame oil
1 dash hot pepper sauce

1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
4 green onions, minced
2 cups diagonally sliced snap peas

2 tablespoons sesame seeds, toasted
1 (7 ounce) package fresh udon noodles

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DIRECTIONS:
In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
In a microwave-safe bowl, combine the green, red, and yellow peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.


Toasting sesame seeds:

Toast sesame seeds in a dry skillet over medium heat. Shake pan, or stir occasionally until lightly browned, about 3 minutes.

Answer 2

Chow mein literally means "fried noodles." Lo mein means "boiled noodles." So much for literal meanings.
Typically in China the chow mein noodle will be somewhat soft rather than crispy. Whatever you do, please avoid using pre-made packages of chow mein.
I assume you do not have a wok, although if you buy one, do not buy an electric one: they don't get hot enough. You can use any large deep pan, but one without a non stick coating (like cast iron pan) will take the heat best. Almost all wok cooking is on high heat.
Chow mein is typically made with either chicken, pork or shrimp. For your first time, I suggest chicken. Using boneless chicken breasts makes this as painless as possible.
Good Chinese cooking depends on preparation of the ingedients before you begin cooking. This is very important as the cooking time is really relatively short and on high heat. The second thing is to find yourself an oriental grocery store for items such as bok choy, oyster sauce and rice noodles. Little things make a difference. I am including a recipe from the web site below because it contains various substitutes which you may have to make, depending on what you can find locally. Pay attention to your presentation on the plate.

•1 pound mung bean sprouts
•2 boneless, skinless chicken breasts, 7 to 8 ounces each
•Marinade:
•1 tablespoon oyster sauce
•1 teaspoon soy sauce
•Salt and pepper, to taste
•1 small piece (less than 1 teaspoon) cornstarch
•Sauce:
•1/4 cup water or low-sodium chicken broth
•1 tablespoon oyster sauce
•1 tablespoon soy sauce
•Salt and pepper, to taste
•1 tablespoon cornstarch dissolved in 4 tablespoons water
•Other:
•1/2 pound dry wonton noodles
•2 medium ribs celery
•1 pound bok choy or broccoli
•1/2 pound fresh mushrooms
•1 red bell pepper
•1/2 red onion
•1 green onion (scallion, spring onion)
•Vegetable oil for frying and stir-frying, as needed
•1/4 cup toasted sesame seeds
PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.
Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chop into chunks. Peel and chop the onion. Dice the green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.

Answer 3

Cook the noodle like pasta in water. Drain.
Stir fried the noodle and it's called chow mein.
Don't need long recipe for this.

Answer 4

chinese cookery book online will help