Chicken Chow Mein
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 8ounces thin spaghetti
- 2tablespoons peanut oil, plus oil for deep frying
- ½cup shredded Chinese cabbage
- ½cup shredded celery
- 2tablespoons soy sauce
- 1teaspoon sugar
- ¼teaspoon monosodium glutamate
- ½cup clear chicken broth
- ½cup fresh or canned bean sprouts
- 1cup cooked chicken, shredded
- 1tablespoon cornstarch
Nutritional analysis per serving (4 servings)
485 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 18 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drop spaghetti in 2 quarts of boiling water and boil for 3 minutes. Drain, and then steam in a steamer for 20 minutes. The spaghetti will not stick together. Remove spaghetti from steamer and deep fry in hot oil until crisp. Set the spaghetti aside.
- Step 2
Heat the 2 tablespoons of peanut oil in a frying pan over high flame and saute the Chinese cabbage and celery for about 2 minutes. Add the soy sauce, sugar and monosodium glutamate. Mix well. Add the chicken broth and bring to boil. Add bean sprouts and shredded chicken and mix.
- Step 3
Dissolve 1 tablespoon cornstarch in 2 tablespoons water. When the broth begins to boil again, thicken with the cornstarch and water.
- Step 4
Place fried spaghetti on a large platter and pour the chicken-and-vegetable mixture over it. Serve hot.
- Tips: Chow mein has become so popular that prefried noodles are now available in many food stores. These preprepared noodles save time and effort. But if you like to start from scratch, thin spaghetti is the nearest thing to Chinese noodles.
Private Notes
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Comments
I had trouble with the lo míen noodles all sticking together. They were hard to deep fry. I may skip that part next time.