How to make chowmein at home just like it is prepared at restaurants???!
How to make chowmein at home just like it is prepared at restaurants???
what special spices do they use??? plz help
Answers:
Try this recipe out, but please skip the ajinomoto for babies & toddlers.
Chicken ChowMein
Ingredients:
3 tablespoons dark soy sauce
250g skinned, boned chicken, shredded
250g egg noodles
1 teaspoon cornflour
6 tablespoons chicken stock or water
3 tablespoons vegetable oil
1inch piece ginger -finely chopped
2 tsp finely chopped garlic
4 scallions, sliced
1 cup green beans, cut into 1 inch pieces
1 small carrot, cut into matchstick strips
1 red pepper, seeded, finely sliced
3/4 cup bean sprouts
1/4 teaspoon ajinomoto.
Directions:
1. In a bowl, mix together soy sauce and 1 tsp garlic.
2. Add chicken and marinate 30 minutes.
3. Cook noodles according to package directions. Drain well and set aside.
4. Mix cornstarch and chicken stock. Set aside.
5. In a wok or large skillet, heat oil. Add ginger and garlic. Stir-fry 15 to 20 seconds, then add chicken and stir-fry 2 to 3 minutes longer until chicken looks opaque and is cooked.
6. Add scallions, beans, carrot and red pepper. Stir-fry for 1 minute. If using ajinomoto powder add at this stage.
7. Add noodles and bean sprouts. Stir-fry 30 seconds, then add cornstarch mixture and stir-fry until sauce thickens and coats ingredients.
Serve immediately.
Hope this has been helpful.
Source(s):
Made it a number of times.
You need a well seasoned wok and hot gas stove.
Find a Martin Yan cook book. His chinese recipe's rock.
Follow the link
Prepare it as you make but on this add some aginomoto to prevent it from sticking it from one and another noodles.
Enjoy your chowmien!!!!!!
try to learn from a cook or from cooking centres.they didn't you use any special spices.
*go to google and type -- receipes, chowmein .
U will get a no. of recipes, choose the one u like best . Happy cooking !!!!!!!
at home at least avoid spicy foods
INGREDIENTS:
1/2 pound fresh egg noodles
1 can bamboo shoots
1 can water chestnuts
1/2 red bell pepper
1 cup fresh snow peas
2 celery stalks
2 slices ginger
2 TB dark soy sauce
1 teaspoon sugar
1 TB Chinese rice vinegar
1 cup mung bean sprouts
2 tablespoons oil for stir-frying, or as needed
PREPARATION:
Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste). Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.
Each serving contains (based on 3 servings): Calories 469*, 76 g Carbohydrates, 16 g Protein, 13 g Fat (2 g Saturated Fat), 72 mg Cholesterol, 8 g Fibre, 907 mg Potassium. An excellent source of potassium. A good source of calcium, iron and dietary fiber.
*The calorie count goes down to 352 when based on 4 servings.
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