Weeknight Chow Mein
"Easy, tasty weeknight recipe. Adaptable to different types of meat; add veges or delete to suit your taste, or what you have on hand. I developed this "cook-and-drain" technique to avoid chow mein that was swimming in liquid. It also makes added thickeners unnecessary. I show varying amounts of noodles and cabbage - I enjoy a chow mein with lots of veges, but others in my family like the noodles. This recipe works well either way"
Ingredients
Nutritional
- Serving Size: 1 (395.3 g)
- Calories 624.2
- Total Fat - 20 g
- Saturated Fat - 3.3 g
- Cholesterol - 273.2 mg
- Sodium - 511.7 mg
- Total Carbohydrate - 81.4 g
- Dietary Fiber - 3.4 g
- Sugars - 5.7 g
- Protein - 32.6 g
- Calcium - 101.1 mg
- Iron - 6.6 mg
- Vitamin C - 58.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.
Step 2
Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe
Step 3
Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).
Step 4
Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.
Step 5
Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.
Step 6
Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly
Tips
No special items needed.