Tuesday, 15 April 2014

Chow Mein

This recipe is amazing. Not much more to say than that. Other than this disappears at alarmingly fast rates and it honestly tastes better as leftovers the next day once all of the flavours have blended. It's even good cold, or hot, or anything in between.

Even though I've made this multiple times, I can't say I have a picture of it. Maybe the next time.

While I've used for the most part the same ingredients as the original recipe, the steps to make it I've really changed around to fit how I typically make stir fry's. So this recipe is adapted from Canadian Living.


1 - 400g pkg Chow Mein Noodles
1/4 C. Oyster Sauce
2 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil
1 Tbsp. Oil
1 Onion, thin strips
3 Cloves Garlic, minced
2 Tsp. Ginger, minced
1/2 C. Chicken Stock
*Vegetables (snow peas, peppers, broccoli)
*Meat (chicken, pork, beef)
*Bean Sprouts


~Cook noodles according to package instructions, drain & set aside.
~In a bowl, combine oyster sauce, soy sauce & sesame oil. Set Aside.
~Heat oil in a large skillet and saute onion until transparent. Add garlic & ginger and cook for 1-2 minutes.
~Add noodles, chicken broth and sauces to pan and stir until heated through.

~Before adding noodles to onions, add in and stir fry your choice of vegetables, then add noodles.
~If adding in any meat, stir fry in a separate skillet and once cooked, add into onion mixture with the noodles and sauces.
~Sprinkle finished product with bean sprouts


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