Recipe for Classic Chinese Chow Mein?

Hi There.



I was wondering if anyone had a recipe for classic chinese chow mein. You know, the kind they serve in restaurants etc. I've always wanted to try to make Chow Mein from my own home but have never known what kind/brand of noodles they use, what they put in the Chow Mein, or even where to buy the noodles.



Thanks to everyone who answers!Recipe for Classic Chinese Chow Mein?
Here's a recipe for chicken chow mein.



CHICKEN CHOW MEIN



1/4 c. vegetable oil

1 tsp. salt

1/4 tsp. pepper

2 c. cabbage, sliced

3 c. celery, thinly sliced

1 (1 lb.) can bean sprouts, drained

1 (4 oz.) can water chestnuts

2 tsp. sugar

2 c. chicken broth

2 1/2 tsp. cornstarch

1/4 c. water

1/4 c. soy sauce

2 c. chicken, cooked %26amp; sliced

Rice or chow mein noodles



Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce; add vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles. Serves 4.
Ingredients for Chow Mein include the following.



Bean Sprouts

Celery cut on an angle

Water chestnuts sliced

Mushrooms



Seasoning:

White pepper

Soy sauce

MSG if wanted



Thickening agent Cornstarch mixed with equal amts of water. This is used at the end of the cooking add into the wok and stir into the thicken. Serve over the crunch noodles. You can find these in most oriental Isles of the Grocery store in a plastic bag.Recipe for Classic Chinese Chow Mein?
Never made it before but here are some recipes sites that I found for you.



http://www.cooks.com/rec/doc/0,1639,1561鈥?/a>

http://allrecipes.com/Recipe/Shrimp-Chin鈥?/a>

http://allrecipes.com/Recipe/Chow-Mein-C鈥?/a>

http://allrecipes.com/Recipe/Chicken-Cho鈥?/a>
Vegetarian Chow Mein



1/2 pound dried or fresh egg noodles

2 ounces celery

2 ounces canned bamboo shoots

2 tablespoons peanut oil for stir-frying

3 garlic cloves, crushed

1 small onion, finely sliced

1/2 pound small button mushrooms, whole

1 tablespoon light soy sauce

2 tablespoons dark soy sauce

2 teaspoons finely chopped fresh ginger

3 tablespoons vegetable stock

1 tablespoon rice wine or dry sherry

1 teaspoon sugar

1/4 pound bean sprouts



Garnish:

Fresh coriander sprigs



1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.



2. String the celery and slice diagonally. Shred the bamboo shoots.



3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.



4. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.



5. Garnish with fresh coriander sprigs.Recipe for Classic Chinese Chow Mein?
Chicken Chow Mein

* 1 pound mung bean sprouts

* 2 boneless, skinless chicken breasts, 7 to 8 ounces each

* Marinade:

* 1 tablespoon oyster sauce

* 1 teaspoon soy sauce

* Salt and pepper, to taste

* 1 small piece (less than 1 teaspoon) cornstarch

* Sauce:

* 1/4 cup water or low-sodium chicken broth

* 1 tablespoon oyster sauce

* 1 tablespoon soy sauce

* Salt and pepper, to taste

* 1 tablespoon cornstarch dissolved in 4 tablespoons water

* Other:

* 1/2 pound dry wonton noodles

* 2 medium ribs celery

* 1 pound bok choy or broccoli

* 1/2 pound fresh mushrooms

* 1 red bell pepper

* 1/2 red onion

* 1 green onion (scallion, spring onion)

* Vegetable oil for frying and stir-frying, as needed

* 1/4 cup toasted sesame seeds



PREPARATION:

One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.



Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.Marinate the chicken for 20 to 25 minutes.



The following 3 steps can be completed while the chicken is marinating:



To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.



Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.



Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.



Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.



Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.



Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.



Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
Chow Mein



This is what you will need



3 garlic cloves - peeled and minced

3 small onions - peeled and cut into large slices

1 1/2 lbs. chicken breast or thigh meat - cut into thin slices

3 tbsp. cornstarches

colanders

2 ribs celery - rinsed and sliced thinly crosswise

3/4 lb. button mushrooms - stemmed and thinly sliced

3 tbsp. peanut oil

measuring spoons

woks

stockpots

cutting boards

skillets

3 tbsp. soy sauces

measuring cups

2 tbsp. freshly chopped cilantro

2 1/2 c. chicken broths

chef's knives

3/4 lb. bean sprouts

2 tbsp. toasted white sesame seeds

1 lb. Chinese egg noodles

2 small cans bamboo shoots - drained



Cook the noodles according to package directions and drain. Toss with a small amount of peanut oil to prevent sticking.

Heat a wok or skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is golden but not brown.

Add the chicken and stir continuously until there is no more pink visible. Add the bamboo shoots, mushrooms and celery and cook for 3 minutes.

Add 2 c. of the broth to the pan and allow to boil. Cover, reduce the heat to medium and cook for 7 minutes

Add the onion and cook for another 2 minutes. Add the bean sprouts and stir until most of the liquid has evaporated.

Mix the cornstarch together with the remaining broth and soy sauce; stir into the pan. Stir until the sauce thickens, then add the noodles.

Toss to heat through and taste for seasoning. Add more soy sauce if preferred.

Serve in a large bowl garnished with the sesame seeds and cilantro