Cantonese chow mein

What is Cantonese chow mein

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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Cantonese chow mein recipes

Prep Time

30

Cook Time

8

Servings

Ingredients

• 250 g fine Chinese noodles
• 1 carrot
• 1 stalk celery
• 1 Red pepper
• 225 g skinless chicken breasts
• 30 ml sesame oil
• 200 g grams of medium shrimp
• 8 mini bok choy
• 250 ml broccoli, cut into florets
• 12 snow peas

Sauce

• 250 ml vegetable broth without added salt
• 2 teaspoon oyster sauce
• 2 teaspoon Sodium-reduced soy sauce
• 1 teaspoon Tamari sauce
• 2 teaspoon cornstarch

Prep Time 30 Cook Time 8 Servings Ingredients 250 g fine Chinese noodles 1 carrot 1 stalk celery 1 Red pepper 225 g skinless chicken breasts 30 ml sesame oil 200 g grams of medium shrimp 8 mini bok choy 250 ml broccoli, cut into florets 12 snow peas Sauce 250 ml vegetable broth without added salt 2 teaspoon oyster sauce 2 teaspoon Sodium-reduced soy sauce 1 teaspoon Tamari sauce 2 teaspoon cornstarch

Instructions

1. Cook the noodles according to package directions. Drain.

   
2. In a bowl, mix the sauce ingredients.
3. Thinly slice carrots and celery. Cut the pepper into cubes. Slice the chicken breasts into strips of 0.5 cm (1/4 inch).

   
4. In a frying pan or wok, heat-third of the oil over medium heat. Cook shrimp for 1 to 2 minutes on each side. Transfer to a plate.
5. In the same pan, add a little oil. Cook the chicken strips for 2 to 3 minutes on each side. Book the plate.
6. Pour the remaining oil and cook the vegetables for 3 to 4 minutes on medium-high heat, stirring. Return shrimp and chicken in the pan and stir.
7. Pour the sauce. Cook for 2 minutes, until the vegetables are al dente.

   
8. Stir in noodles and heat 1 minute.

   

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