Cantonese chow mein(广东炒面) or Guangdong chow mein is a very popular Chinese dish. Chow mein translates to “fried noodles.” There are numerous variations on the chow mein dish, depending on who is cooking it and where. Different regions and cultures throughout the world have adapted the dish and put their own signatures on them. The same country can have multiple ways of preparing chow mein. In China, for example, chefs from Hong Kong would fry the noodles until they were extremely crispy, sometimes even deep frying them. In opposite regions, they would steam the noodles. In the end, both would complete the noodle preparation in a wok.
How to make Cantonese chow mein
Therefore, the noodles in Cantonese chow mein can be served either somewhat soft or very crispy. They can be either long and round, or thin and flat. It can be prepared with few vegetables or many. Carrots, celery, cabbage, onions, peppers, mushrooms, and bean sprouts are often used. The types of meat, if any, can also change. Many recipes use chicken, but some also include pork. Egg or beef may also be added. Tofu may be used instead. Cantonese chow mein usually includes a type of seafood as well, such as shrimp or scallops. Some make it dry while others use sauce. Even the sauce can vary in thickness and variety.
Below you will a find a very tasty Cantonese chow mein recipe that is made with vegetables, chicken, and shrimp – and it doesn’t take long to make! This recipe takes advantage of one of the more appealing aspects of chow mein – the mixing of textures. The noodles are finished in the wok, but not for very long. The combination of the noodles and the crunchier vegetables mixed with the softness of the chicken and shrimp highlight the many different textures. The sauce brings it all together and makes the ingredients more flavorful while providing an appetizing aroma.
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