Chicken Shrimp Chow Mein
Chicken Shrimp Chow Mein
Chicken Shrimp Chow Mein. Crispy fried egg noodles in a savory gravy sauce, tender chicken and succulent shrimp with cabbage, carrots and mushrooms. Ready in 30 minutes!
INGREDIENTS
- 1 lb Chow Mein Noodles fresh kind
- 3 skinless boneless chicken thighs thinly sliced
- 1 cup jumbo shrimp peeled and deveined
- 1 cup seafood mushrooms with ends cut off and washed
- 2 cups cabbage thinly chopped
- ½ cup carrot sliced into matchsticks
- 1 cup chicken stock or vegetable stock or cold water
- ½ cup vegetable oil for frying noodles
- 1 tsp vegetable oil for stir-frying
- 1 lb Chow Mein Noodles fresh kind
- 3 skinless boneless chicken thighs thinly sliced
- 1 cup jumbo shrimp peeled and deveined
- 1 cup seafood mushrooms with ends cut off and washed
- 2 cups cabbage thinly chopped
- ½ cup carrot sliced into matchsticks
- 1 cup chicken stock or vegetable stock or cold water
- ½ cup vegetable oil for frying noodles
- 1 tsp vegetable oil for stir-frying
Chicken marinade
- 1 teaspoon regular soy sauce
- 1 teaspoon Shaoxing Cooking Wine or rice vinegar
- ½ teaspoon cornstarch or potato starch
- 1 teaspoon sesame oil
- 1 teaspoon regular soy sauce
- 1 teaspoon Shaoxing Cooking Wine or rice vinegar
- ½ teaspoon cornstarch or potato starch
- 1 teaspoon sesame oil
Cornstarch slurry:
- 3 tablespoon oyster sauce or vegetable stir fry sauce
- 1 tablespoon cornstarch or potato starch
- 1 cup water cold
- 3 tablespoon oyster sauce or vegetable stir fry sauce
- 1 tablespoon cornstarch or potato starch
- 1 cup water cold
INSTRUCTIONS
- In a large bowl, marinate sliced chicken with the marinade ingredients. Set aside.
- In a small bowl, combine cornstarch slurry ingredients and set aside. Note: You'll need to re-mix this again before simmering it later.
- Then in large wok or large pan filled with water set over high heat, bring to a boil. Blanch chow mein noodles just until loosened for 30 seconds. Strain immediately. Do not rinse off with cold water.
- Heat ¼ cup vegetable oil in a large pan on medium heat. Carefully lower strained egg noodles into the pan and spread them apart into a pancake shape. Fry until golden crispy brown. Then flip over and add the remaining ¼ cup vegetable oil. Once that side is brown and crispy, slice fried noodle pancake to a large serving plate.
- On medium-high heat, add 1 teaspoon vegetable oil and fry marinated chicken until 75% cooked. Add shrimp and fry until mostly pink.
- Toss in vegetables with 1 cup of chicken stock. Cook until cabbage is wilted and soft. There should be some liquid left which is normal.
- Mix cornstarch slurry again and pour into pan. Stirring the sauce until it becomes a thick gravy.
- Lastly pour everything over the crispy noodles and enjoy!
- In a large bowl, marinate sliced chicken with the marinade ingredients. Set aside.
- In a small bowl, combine cornstarch slurry ingredients and set aside. Note: You'll need to re-mix this again before simmering it later.
- Then in large wok or large pan filled with water set over high heat, bring to a boil. Blanch chow mein noodles just until loosened for 30 seconds. Strain immediately. Do not rinse off with cold water.
- Heat ¼ cup vegetable oil in a large pan on medium heat. Carefully lower strained egg noodles into the pan and spread them apart into a pancake shape. Fry until golden crispy brown. Then flip over and add the remaining ¼ cup vegetable oil. Once that side is brown and crispy, slice fried noodle pancake to a large serving plate.
- On medium-high heat, add 1 teaspoon vegetable oil and fry marinated chicken until 75% cooked. Add shrimp and fry until mostly pink.
- Toss in vegetables with 1 cup of chicken stock. Cook until cabbage is wilted and soft. There should be some liquid left which is normal.
- Mix cornstarch slurry again and pour into pan. Stirring the sauce until it becomes a thick gravy.
- Lastly pour everything over the crispy noodles and enjoy!
Notes
This dish lasts 4 days in the fridge in an airtight container. Reheat in the microwave or stovetop. If you know you’ll be keeping this dish for leftovers, keep the sauce and noodles separate.
This dish lasts 4 days in the fridge in an airtight container. Reheat in the microwave or stovetop. If you know you’ll be keeping this dish for leftovers, keep the sauce and noodles separate.
NUTRITION
Calories: 612kcal
Carbohydrates: 89g
Protein: 43g
Fat: 8g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0.02g
Cholesterol: 158mg
Sodium: 1600mg
Potassium: 459mg
Fiber: 7g
Sugar: 5g
Vitamin A: 2876IU
Vitamin C: 14mg
Calcium: 68mg
Iron: 5mg
Join our channel
Comments
Post a Comment