Chicken & Vegetables Chow Mein

Chow Mein is a Chinese stir-fried noodles dish. This dish is very popular for takeout restaurants. Since the climate of China is more suitable for growing wheat than rice, especially in the northern part, the Chinese people depend on wheat for their daily staple of starch. Chinese menus have a variety of noodles, buns, and dumplings on them. Also in China, noodles, symbolic of longevity, are frequently eaten as the main dish. Chinese noodles have several shapes and sizes. Because they are symbolic of longevity, Chinese noodles are always made long. Although all Chinese cooks prefer freshly made noodles, very few bother to make them at home. Seemingly basically simple, noodle making is a demanding art for Chinese people. It requires a deep knowledge, born out of experience, the proper ratio of water, eggs, and flour. I like stir-fried noodles with seafood, meat, or just plain vegetables. The Vietnamese use rice noodles instead of egg noodles. I like to make this dish because it is a "one pot meal" for me. I get all the protein from the chicken, the fiber from vegetables, and enough starch from the egg noodles.

Ingredients:
Two 6 oz. packages of egg noodles
1 chicken breast, sliced (about 1/2 lb.)
1 tbs cooking wine
1 tbs cornstarch
1 tbs soy sauce
1/2 tsp five spice
1 tsp chili sauce
Black pepper

Sauce ingredients:
1/2 cup chicken broth or water
1/2 tsp salt
1 tsp sugar

Vegetables:
2 cups mixed frozen vegetables (Costco brand)
1 cup bean sprouts
2 garlic cloves, minced
1 cup white onions, sliced

Garnishes:
4 green onions (green part cut into 3 inch lengths)
Chopped cilantro

Directions:
In a bowl, combine cooking wine, cornstarch, five spice, soy sauce, chili sauce, and chicken breasts. Mix well and let chicken marinade for a few hours.
In another bowl, l combine sauce ingredients and set aside.
Bring a pot of water to boil and cook the noodles until al dante' (about 3 minutes or as per the instructions on the package). Drain under cold running water, and then drain again. Drizzle noodles with 2 tsp sesame oil.

Bring another pot of water to boil. Blanch the vegetables (except the bean sprouts) and then drain under cold running water and set aside.

Heat wok with 1 tbs of peanut oil. Stir in white onions and garlic.

 Cook for 1 minute or until fragrant. Add chicken, stir, and cook until chicken are no longer pink (about 5 minutes).

 

 Add sauce and vegetables. Season with more soy sauce or salt, if needed.

Add noodles, stir, and add bean sprouts. Mix them well. Throw in the green onions and cilantro. Remove from heat and serve.