How to Make Chow Mein

While this particular recipe calls for chicken, you can substitute beef, pork or seafood. Makes four to six servings.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 garlic cloves - peeled and minced
• 3 small onions - peeled and cut into large slices
• 1 1/2 lbs. chicken breast or thigh meat - cut into thin slices
• 3 tbsp. cornstarches
• colanders
• 2 ribs celery - rinsed and sliced thinly crosswise
• 3/4 lb. button mushrooms - stemmed and thinly sliced
• 3 tbsp. peanut oil
• measuring spoons
• woks
• stockpots
• cutting boards
• skillets
• 3 tbsp. soy sauces
• measuring cups
• 2 tbsp. freshly chopped cilantro
• 2 1/2 c. chicken broths
• chef's knives
• 3/4 lb. bean sprouts
• 2 tbsp. toasted white sesame seeds
• 1 lb. Chinese egg noodles
• 2 small cans bamboo shoots - drained
• Chef's Knives
• Chef's Knives
• Colanders
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Skillets
• Stockpots
• Woks
• Measuring cups
• Skillets
• 3 tbsp. soy sauces
• 3 small onions - peeled and cut into large slices
• 1 lb. Chinese egg noodles
• 2 1/2 c. chicken broths
• 3 tbsp. cornstarches
• 3/4 lb. button mushrooms - stemmed and thinly sliced
• 2 ribs celery - rinsed and sliced thinly crosswise
• 2 small cans bamboo shoots - drained
• 2 tbsp. freshly chopped cilantro
• 2 tbsp. toasted white sesame seeds
• 3/4 lb. bean sprouts
• 3 garlic cloves - peeled and minced
• 1 1/2 lbs. chicken breast or thigh meat - cut into thin slices
• 3 tbsp. peanut oil

1. Cook the noodles according to package directions and drain. Toss with a small amount of peanut oil to prevent sticking.

2. Heat a wok or skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is golden but not brown.

3. Add the chicken and stir continuously until there is no more pink visible. Add the bamboo shoots, mushrooms and celery and cook for 3 minutes.

4. Add 2 c. of the broth to the pan and allow to boil. Cover, reduce the heat to medium and cook for 7 minutes.

5. Add the onion and cook for another 2 minutes. Add the bean sprouts and stir until most of the liquid has evaporated.

6. Mix the cornstarch together with the remaining broth and soy sauce; stir into the pan. Stir until the sauce thickens, then add the noodles.

7. Toss to heat through and taste for seasoning. Add more soy sauce if preferred.

8. Serve in a large bowl garnished with the sesame seeds and cilantro.

Tips & Warnings

• You can add any vegetables you want to give this dish your own personal flair.
• Use canola or another type of vegetable oil if you can't find peanut.
• Sometimes you can find fresh Chinese egg noodles in the supermarket refrigerator section. These are best to use. Pick them apart (they will be stuck together in a clump) before you cook them.
• To toast sesame seeds, toss them in a dry, hot pan for a minute or until golden.

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