Chow Mein, a popular dish in many terms, has traces of origin from China. This stir-fried noodles, is one of the most widely known and celebrated Chinese noodle around the world.  Though the name Chow Mein comes from the Mandarin "Chǎomiàn" and Taishanese "Chāu-mèing", the recipe has taken leaps of twists and turns, and is served in many variations with different sauces to suit the palate.

    There are quiet variations when it comes to Chow Mein, and it differs with regional cuisines in & around China.  But, the basic preparation remains the same.  Noodles are boiled and stir-fried until it turns slightly crispy, then it is tossed with a choice of meat along with Sauces & often flavoured with Rice Wine Vinegar.  This recipe is Chicken Chow Mein, so one main ingredients which goes into the recipe is Chicken.  On top of it, vegetables like Cabbage, Carrots, Mushrooms, etc.,

    It might sound like the easiest to make and most basic, but there are a few things which should be considered for an excellent bowl of Chow Mein. 

CHICKEN CHOW MEIN

    Chow mein typically uses egg noodles, Chow mein noodles are made with wheat and egg. They are very similar to Italian pasta noodles and have a wonderful bite to them. Most grocery stores carry dry chow mein noodles in the Asian aisle. But, if you are lucky, you will find pre-cooked chow mein noodles in the refrigerated section that can be used in the recipe. The noodles should be boiled well, drained and then stir-fried with all the other ingredients together.

Sauces:

    Each cuisine uses different Sauces, the Westernized and Indo-Chinese versions use their own sauces to suit the palate.  Whatsoever, what's important is to use the right amount of sauce, just enough to bring out the flavour without leaving the noodles dry or soggy. Chow mein gets its signature flavour from the sauces and the rice wine vinegar the noodles are tossed with. It gives the perfect balance of sweetness & sourness to the Chow Mein.

Vegetables: 

    Carrots, Cabbage, Capsicums/Bell Peppers are the perfect combination of veggies to use for Chow Mein. Greens like Bok choy, Sawi, or veggies like Beans, Baby Corn, Mushrooms fits well into the recipe.

Meats: 

    Chicken Breasts are the best fit for slicing into strips for Chow Mein.  But can easily swap Chicken with for beef, shrimp or pork.

The Heat on the Wok:

It has to be right—not too hot or too low.  And it also helps to bring out the 'Aroma from the Wok', which is unique to Chinese Stir fries.  The cook plays with the flame & the Oil in the dish, in & around the wok to give the dish a flamy aroma to the stir fries – may be its Fried Rice, Noodles or Veggies.

Cuisine – Chinese Cuisine/Indo-Chinese
Course – Main
Spice Level – Low – Medium
Difficulty – Easy
Serves - 3–4
Author – SM

Preparation Time - 20–30 Minutes
Cooking Time – 15-20 Minutes

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HOW TO COOK CHICKEN CHOW MEIN

CHICKEN CHOW MEIN

INGREDIENTS :

To Cook Noodles :

Egg Noodles - 300 -400 Grams
Water – To Cook the Noodles
Oil – 1 Teaspoon
Salt – To Taste

For Chicken Chow Mein:

Onion – 1/2 No.(Large)
Garlic - 2–3 Cloves
Green Chillies - 2–3 Nos.
Carrot – 1/4 Cup
Green Bell Peppers/Capsicum – a Quarter
Cabbage – few Shreds
Spring Onions – Few
Oil - 3–4 Tablespoons
White Pepper Powder – 1 Teaspoon
Salt – To Taste
Sugar – a Pinch.

Chow Mein Sauce

CHICKEN CHOW MEIN

METHOD:

To Cook Noodles: 

• Boil the water in a wide Bowl/Saucepan.
• Once the water starts to boil, drizzle a Teaspoon of Oil along with some salt to the water and give a quick stir.
• Carefully drop the Noodles into the boiling water and mix well.
• There should be enough Water to cover the Noodles.
• Do not cover the bowl while cooking the Noodles.
• Cook until the Noodles turn slightly soft.
• Switch off the flame.
• Immediately pour it out into a colander.
• Drain and wash it through cold running water.(This will stop the cooking process).
• Can add a teaspoon of Oil at this stage.(Optional).
• Gently toss the cooked Noodles and leave it aside.

For Chicken Chow Mein Sauce:

CHICKEN CHOW MEIN

For Chicken Chow Mein:

• Clean, Wash and Cut Chicken into small pieces.
• Cut Carrots into Julienne's and keep it aside.
• Chop Bell Peppers into thin strips and chop Cabbage finely.
• Heat Oil in a Pan, sauté finely chopped Onions, Garlic and Green Chillies.
• Let the flame be at the high.
• Add the Chicken pieces and sear it until the colour changes.
  
• Then, add Julienne Carrots and Beans to the above and cook on a high flame for a few minutes.
• Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
• Do not overcook the Vegetables, they should have a crunchy texture.
• Pour in the Chow Mein Sauce and cook this for a while, until it turns slight thicker.
  
• Add Cooked Noodles and gently mix the ingredients in quick movements.
• Let the flame be at the high.
• Finally, add finely chopped Cabbage and mix well.
• Sprinkle a dash of White Pepper to the above and mix well.
  
• Once all the ingredients are well incorporated, switch off the flame.
• Garnish Chicken Chow Mein with finely chopped Spring Onions.
• Serve Chicken Chow Mein hot with your preferred Sauces or Condiments.

 NOTES:

• I have used Egg Noodles in this recipe.  Any variety of Noodles can be used for the recipe.
  
• Cook noodles as per instruction, if you like your Noodles “al dente.”
• Adding Oil while cooking the Noodles also yields a non-sticky Noodles, and they do not clump together.
• Can use an extra bit of Oil in the recipe.
• Can add a pinch of MSG(Aji-no-moto) if preferred.
• White Pepper can be substituted with Black Pepper. White Pepper is mild compared to Black Pepper.
• Do not overcook the vegetables, they should have a crunchy texture.
• Adding Sugar while cooking the Vegetables helps to retain the colour.
• Can add a few teaspoons of Chilli Oil for a slightly spicier version of Chicken Chow Mein.
• Also, get easy with the use of Sauces – try adding a few teaspoons of Tomato Sauce/Red Chilli Sauce for a twist of flavour. 
• Adjust the amount of sauces to suit your taste preference.