Chow Mein
Chow Mein

Hello, I’m Laura. Today, I will show you a way to prepare chow mein recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Chow Mein Recipe

Chow Mein is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Chow Mein is something that I’ve loved my entire life. They are fine and they look wonderful.

To bewith this particular recipe, we have to prepare a few components. You can cook chow mein using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chow Mein:

  1. Get 1 catty chinese noodle
  2. Get Half pcs red bell pepper
  3. Take 1 small carrot
  4. Prepare 1 pc small cabbage
  5. Get Garlic and onion minced
  6. Prepare Black pepper
  7. Get Half bowl slice chicken
  8. Take Light soy sauce, dark soy sauce
  9. Take Oyster sauce
  10. Prepare 3 Fish ball, cut into

Steps to make Chow Mein:

  1. Blanch chinese noodle with hot water then wash set aside.
  2. Marinate chicken with light soy sauce and flour
  3. Slice all the veges into stripes
  4. Take a wok, heat and add oil. When its already hot saute garlic and onion,then add chicken stir fry. Then add cabbage and carrot. Season and add water. Cover and simmer. Then add bell pepper simmer until all are half done.
  5. Then remove all the veges leaving the sauce. After removing add in noodle mix properly and simmer a little and add all veges. Season according to your taste

So that’s going to wrap this up with this distinctive dish chow mein recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.

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