Recipes and tipps

Chow mien in Chinese mean stir fry noodles, there are variety of versions in it. Each time when ever I visit some Chinese street food, I learn by seeing them or in restaurants where from a glass, you can view what the chef is doing. My main purpose is to share the recipes which are good and tasty. In chow mien noodles, I have often seen egg noodles or eggless noodles, you can use rice or any noodles you have. Each place I get different taste and texture. In this chicken chow mien, I have stir fried the vegetables, noodles, chicken separately. I have used roasted sesame oil, used for Chinese dishes; it gives more flavour and taste. I have added the vegetables and noodles as per my taste and quantity, you can add as per your taste. I have used the remaining batter from the chilli chicken, just dipped the plain chicken strips or slices and deep fry it, as I was making both the dishes same day or you can make the batter from the below ingredients.

Marinade

• Chicken (boneless) – 100 gms
• Dark soya sauce – 1/4 tsp
• Ajinomoto – a pinch
• Salt as per taste
• Garlic – 1/2 tsp
Batter

• Egg white – 1
• Salt as per taste
• Black pepper powder – 1/4 tsp
• Corn flour – 1 tbsp
• Plain flour (Maida) – 2 tbsp
• Water – 1 to 2 tbsp
Noodles

• Noodles (egg noodles) – 85 gms
• Roasted sesame oil – 1 tsp
• Black pepper powder – a pinch
Vegetables

• Red capsicum (sliced) – 1/2
• Green capsicum (sliced) – 1/2
• Carrot – 1
• Onion (sliced) – 1/2
• Cauliflower (florets) – 5 (or handful)
• Garlic clove (chopped) – 2
• Sesame oil – 1 tsp
• Oil – 2 tsp
• Black pepper powder – a big pinch
Other ingredients

• Oyster sauce – 1 1/2 tbsp
• Dark soya sauce – 2 tsp
• Sesame oil – 1 tsp
• Chicken stock cube (knorr) – 1/2
• Ginger – 1 tsp
• Water – 1 cup
• Oil – 2 tsp

• Slice or shred all the vegetables in one shape like long slices, carrot long cut, cabbage shredded, cauliflower and other vegetables.
• Can cut the spring onion green part finely.
• I have added the vegetables as per my taste and quantity, can add any vegetables as per your taste.
• Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12min to 15min.
• Strain it in a strainer and rinse under cold water, to keep the noodles separate from each other.
• Again strain it and toss with 1tsp vegetable or sunflower oil, so that it won’t stick to each other. Keep it aside.
• Marinate the chicken by adding all the ingredients one by one and refrigerate for 1hr or more by closing the lid.
• Take a bowl, add all the dry ingredients, then soya sauce, sesame oil, salt as per taste, mix all, then add the egg white, mix well, can add water if required.
• Add all the marinated chicken pieces, mix well, keep aside.
• Heat the oil for deep frying, when the oil is hot; add chicken pieces one by one, and fry it in batches till cooked, remove it on a tissue paper, keep it aside.
• Take a wider kadai(vessel) or wok, add oil , sesame oil, when hot add all the vegetables like carrot, cauliflower, onion, spring onion(keep few green part for garnishing) cabbage, red chilli, mushroom and sauté for 2min on high flame, then pepper powder, sauté for 1min mix well.
• Add capsicum and sauté for 30sec, switch off, transfer in a plate.
• Take the same vessel, add oil, sesame oil, when hot add noodles and sauté for 2 to 3min, add a pinch of pepper powder and mix well, switch of and transfer to a plate.
• Take the same vessel, add oil, sesame oil, when hot add ginger, chicken stock cube, stir for 3 to 4sec, add vegetables, soya sauce, oyster sauce, water, boil for 2 to 3min.
• Add the noodles, cooked chicken, sesame oil 1/2tsp (if required), salt as per taste, and boil for 3 to 4min on medium flame.
• At last add few spring onions (green part), mix well, cook for 30sec, and switch off.
• Serve hot and enjoy the noodles.

• I have added the ingredients and spice as per my taste.
• Can add or reduce the vegetables and meat as per your taste.
• Always taste and see, so that you can add any sauce required.
• Can use any oil like peanut oil, vegetable oil, sunflower oil, I use sunflower oil often.
• Can reduce the oil and cook as per your taste.
• Instead of cooking separately, just add all the ingredients one by one and cook, mix well and serve.
• Add the sauces as per taste, as some brands differ in taste and also in quality.