Chow Mein Topped Fried-noodle Pancake
From champagnetime 10 years ago
- Cooking time: 30 min to make
- Serves 4 to 6
Making use of leftover chicken (or any meat/fish), vegetables, rice or noodles I think chow mein was invented just to make use of all our delicious leftovers ~ I can’t think of a better use. For vegetables, use those listed in amounts of your choice or vegetables of your choice.
Ingredients
- 2 cups cooked chicken, pork, or shellfish shopping list
- 3/4 cup chicken stock shopping list
- 3 Tablespoons soy sauce shopping list
- 2 Tablespoons cornstarch shopping list
- 2 Tablespoons mirin (rice wine) shopping list
- 1 Tablespoon oyster sauce shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 1 Tablespoon vegetable oil shopping list
- 2 teaspoons grated fresh ginger shopping list
- 2 cloves garlic, minced shopping list
- 1 cup (3 stalks) thinly bias-sliced celery shopping list
- 2 cups sliced fresh mushrooms (or used reconstituted dried) shopping list
- 2 cups bean sprouts, canned or fresh, or 2 cups shredded Chinese cabbage shopping list
- 1/2 cup bias-sliced 1” pieces green onion shopping list
- 4 oz. sliced water chestnuts, drain and rinse shopping list
How to make it
- Shred or dice the meat of choice and set aside. For the sauce, in a bowl stir together the stock, soy sauce, cornstarch, mirin, Oyster sauce, and red pepper flakes; set this aside, also.
- Pour oil into a wok or 12-inch skillet and preheat over medium-high heat. Cook and stir the ginger and garlic in hot oil for 15 seconds, then add the celery and stir for 2 minutes.
- Add mushrooms, bean sprouts (or cabbage) and green onions. Cook and stir for 2 minutes or until the celery is crisp-tender. With a slotted spoon, remove vegetables from wok and keep warm.
- Add a little more oil if necessary; cook and stir the meat and Oyster sauce for 2 to 3 minutes until just heated through.
- With a spatula push the meat to the edges of the wok; stir the sauce ingredients then pour into the center of the wok. Cook and stir until thickened and bubbly; add the vegetable back into the wok along with the water chestnuts and continue cooking and stirring until heated through. Makes 4 to 6 servings.
- Source: “I Have LEFTOVERS…What Do I Do Now?” cookbook
- Notes: Chow Mein on a Pan-Fried Noodle
- A quick Asian dinner can be put together when you take the time early in the day to prep the ingredients for the chow mein and just cook everything at the last minute. If you’re away from home during the day, why not prep everything the night before. One thing I learned with this batch of chow mein that I had never done before is use dried straw mushrooms (reconstituted beforehand) - what a difference in flavor – much deeper and more flavorful than using fresh mushrooms. I’ll certainly do this again. If others use dried mushrooms in their chow mein, I wish you all had told me!
- The pan-fried noodles are an old Asian favorite and very quick to do to complete the meal. For 2 ‘noodle cakes,’ cook 1 1/2 or 2 pkgs. of Ramen noodles – any flavor. Drain well. Cover the bottom of an oiled frying pan (above I used 2 6-inch skillets) with the noodles smoothing the top. Fry until crisp on one side; then turn. Slide onto serving plate and spoon chow mein over.
People Who Like This Dish 4
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