Chow Mein Recipe with Chicken or Beef | Chinese Noodles Stir Fry | The Home Maker Baker
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Chow Mein Recipe with Chicken or Beef | Chinese Noodles Stir Fry | The Home Maker Baker

Hi Guys, I was getting request for Chinese recipe for quite a while so I thought of making a very quick and easy chow mein recipe which the young and old enjoy equally. before I start the recipe, please subscribe to my channel and press the bell notification so that you never miss my recipe in the future so lets get to our recipe First of all, I have here with me beef. You can also use chicken instead it’s the same recipe for both chicken and beef. I have 500 grams of boneless beef it is cut in strips I have added salt to taste after that, I’m adding 1/2 teaspoon black pepper powder then I’m adding 1/2 teaspoon garam masala powder if you have Chinese 5 spice, do add it instead it’s just a replacement for it After that, we’ll add 1/2 tablespoon soya sauce then I’m adding 1/2 tablespoon of vinegar then I’m adding 1/8 teaspoon of cinnamon powder which is optional then I’ll add 1 tablespoon of corn flour and then we’ll add 1/2 tablespoon of sesame oil After that, marinate the beef (or chicken) and keep it for at least 30 minutes If possible, keep it for overnight as the flavor will enhance much better the longer you keep it. If you feel that the meat is going to take longer to thaw you can use a meat tenderizer or papaya too but make sure not to put meat tenderizer more than 25 minutes before otherwise the meat will become very soft Now lets get to our noodles. Here I have egg noodles Before cooking, make sure to read the instructions on your packet On my packet, it states to cook it for 13 minutes I had put salt in hot boiling water and I’m boiling the noodles in it but I will only boil it for 11 minutes because I don’t need them fully cooked I want them to be near completion Here you can see that when I break the noodle, you can spot a thin line and it is a bit hard and giving me tough time to break so I have to cook it until that point only because when we will eventually assemble the noodles and put sauces it will cook further then So if we fully cook it now, it will eventually become overcooked then Now I have sieved it through and washed it in cold water Now I’m putting 2 to 3 tablespoon of sesame oil I only quickly passed it through cold water so that so that the cooking of noodles stop otherwise, they continue cooking in their steam get sticked together and become overcooked. and then when you assemble, they become too soft that’s why it is advisable to pass them through cold water Now we’ll get to our next step which is sauce preparation I have added 1/4 cup of soya sauce then I’m adding 2 to 3 tablespoon of Oyster sauce then I’m adding 1 tablespoon of Hoison sauce then we’ll add 1 to 2 teaspon of sesame oil then we’ll add 1 teaspoon of ginger paste and then we’ll add 1 teaspoon of garlic paste you can use the fresh one too then I’m adding 1 tablespoon of honey you can replace it with brown sugar too then I’m adding 1/4 teaspoon of Sriracha sauce my sauce is too spicy. You can adjust your’s quantity based on the spice level. then I’m adding 1/4 teaspoon of black pepper. and then I’m adding 1 to 2 tablespoon of water because the noodles have to be cooked along with the sauce so it is important to thin out the sauce after mixing, you can put it aside and we’ll get to our assembly

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