Chicken & Vegetable Chow Mein
Author: 
Recipe type: Main Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
 
Ingredients
  • 1 pound fresh egg noodles (16 oz)
  • ½ cup snow peas (1 handful), deveined
  • ½ onion, sliced
  • 2 stalks celery, sliced diagonally
  • ½ pound bean spouts (12 oz)
  • ½ pound baby bok choy (6-7 bok choy)
  • 1 12-ounce package fresh beech mushrooms
  • ¼ cup green onions, sliced diagonally
  • 3 medium dried shiitake mushrooms
  • ½ pound chicken tenders, sliced on diagonal
  • 1 8-ounce can sliced water chestnuts
  • ½ 14-ounce can baby corn, cut
  • ½ 14-ounce can sliced bamboo shoots
  • 1½ cups hot water for soaking dried shiitake
  • Canola oil for frying noodles
  • MARINADE FOR CHICKEN:
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon cooking sake
  • 1 tablespoon cornstarch
  • 1 ½ tablespoon soy sauce
  • Dash of black pepper
  • 1 tablespoon vegetable oil
  • THICKENING SAUCE:
  • 1 cup reserved shiitake soaking liquid
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • GARNISH (OPTIONAL):
  • 1 egg, mixed, then pan fried into thin egg omelette sheets. Cut into thin strips.
  • 2-3 stalks green onion, sliced diagonally
Instructions
  1. In a small bowl, add hot water and dried shiitake mushrooms to reconstitute. Slice mushrooms and reserve soaking liquid.
  2. Mix chicken marinade ingredients in medium bowl. Slice chicken and marinade for about 15 minutes in refrigerator.
  3. In a separate small bowl, mix thickening sauce ingredients and set aside.
  4. Cook fresh noodles in boiling water for 1 to 2 minutes until al dente, rinse in cold water and cool.
  5. Pre-heat oven to 250 degrees F.
  6. In a large frying pan, heat canola oil, and spread layer of noodles on pan, cooking until desired crispness. I cook noodles in medium-sized batches and flip the noodles over once, to make sure both sides are crispy. Keep the noodles warm in the oven at 250 degrees.
  7. In a wok or large pot, heat canola oil, cook chicken until tender, remove and set aside on plate.
  8. Add additional canola oil to pan if necessary, cook onions, celery, snow peas and mushrooms until just tender. Add bean sprouts and canned water chestnuts, baby corn and bamboo shoots along with sliced green onions.
  9. On hight heat, pour thickening sauce over cooked ingredients, stir occasionally until done, about 3 minutes until sauce forms.
  10. Place warm pan fried noodles on platter, pour vegetables and meat sauce over noodles and garnish with raw sliced green onions and thinly sliced egg omelette (optional).
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/03/10/chicken-and-vegetable-chow-mein-crafts-for-chinese-new-year/