We really enjoyed this. The sauce and noodles are what makes this great. I cheated and used a bag of frozen Asian style vegetables (broccoli, carrots, baby corn, etc), and chicken. I look forward to making it again with fresh vegetables and with the pork and shrimp. For the sauce I substituted 1 teaspoon of chicken base instead of the bouillion, and skipped the salt. Also took the suggestion and added a splash of rice wine when cooking the meat, and added an extra 1/4 cup water to the sauce.
This was beyond wonderful. Far better than any takeout I have ever had from anywhere.The sorry excuse for a local Chinese takeout has reason to be very afraid indeed ; ) I omitted the salt altogether, upped the oyster sauce by an extra 1/2 tsp, did emply the the rice wine, and added in bean sprouts to compensate for my lack of cauliflower. I had to use up leftover roast beef and half a bag of thawed tiger shrimp so subbed those for the meats listed. Served topped with chopped scallions and sesame seed.
Loved this dish. I used Chinese BBQ Pork with Garlic Sauce for the Chinese bbq pork, chicken breast and cooked shrimp. I couldn't get baby bok choy so used regular. Made with Soba noodles and then fried as directed. It has great flavor and looks wonderful on the plate. Took some time but was worth it. Do try this one.
This is a classic. I like the idea of blanching the veggies before stir frying. This gets them moist , yet tender crisp and makes the stir frying a lot quicker since they're already par cooked. I found the technique most interesting, i.e. preparing the noodles, surrounded by the blanched leaves. ( I use shangai greens and/or baby bok choy, or regular bok choy. I haven't tried any other greens but I was wondering about swiss chard or even kale. ) ..and then topped with your meat and veggies and sauce. then I use a pair of tongs to serve out the food onto my plate. the tongs help to pick up the noodles and the vegetables very well. I use more water like 2/3 or 3/4 cup with about 2 T corn starch. it produces just the right amount of sauce. I also added some chopped pieces of scallion. This dish would be good with shrimp too. i love having this dish because it has everything in it, your carbs, protein, vegetables... the best!
CANTONESE CHOW MEIN does NOT have NOODLES!!! ctt
Really good! The sauce was perfectly flavored (although the sodium content is a little scary). I was cooking sticky pork separately, so I didn't include any meat here. I used veggies we had around the house - broccoli, bean sprouts, carrots, a little celery, onion & some green onion. Blanched the noodles in the wok. Steamed the broccoli & carrots in the microwave instead of blanching them and just stir fried the rest. Added about an extra 1/2 cup or so of water for more sauce.
The only Chinese Takeout that produced a quality product in our small city parlayed their success into the purchase of a full size restaurant in a nearby larger center . I tried this recipe and was stunned at how well it turned out . A scary thought for the remaining Chinese restaurants that I now make the best Cantonese Chow Mein in a city of 35,000
Delicous! I have been making my own Chow Mein for a while now but have always been disappointed in the sauce so to find this recipe it made my day. I followed the directions exactly for the sauce even adding a little of the rice wine. I use green cabbage, snow peas, carrots, yellow onion and bean sprouts to make a veggi chow mein.
Fantastic! The sauce was perfect. The one thing that I did differently was that once I had boiled and drained the egg noodles, I tossed them in a bit of olive oil and spread them on a cookie sheet and baked them on low. Still had crunch but much less fat and easier to work with :)
Delicious! Time consuming, but worth the effort. I live in Italy where good Chinese is hard to find so this dish is much appreciated. My fiancee's family love it, even his 90 year old grandmother! Bean sprouts are also a nice addition.