Weeknight Chow Mein

15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #13423

July 27, 2014



"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"

Original is 5 servings

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.

0 Reviews

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