Cantonese Chow Mein
Although Cantonese Chow Mein is a westernized style Chinese dish, it is very popular and absolutely delicious if done properly. Cantonese Chow Mein is consist of meats, seafood and vegetables cooked with a natural sauce from the ingredients over a bed of egg noodles.
You can find this dish on almost every Chinese restaurant menu in North America. Although it is slightly different from restaurant to restaurant, the concept and techniques used are very similar.
Cantonese Chow Mein Ingredients
(Adjust according to your preference)
- 6 shrimp butterflied
- 250g of chicken breast, sliced
- 2 lobster claws
- 250g BBQ pork
- 1 cup broccoli
- 1 cup Chinese cabbage or bok choy
- ½ cup mushrooms
- 6-8 slices of baby corn
- 6-8 slices of baby bamboo shoot
- ¼ cup carrots
- 1 pack of 250g egg noodles
- 1 tbsp of minced garlic
- 1 ½ cup of chicken stock (or water if not available, add more if want more sauce)
- Salt and pepper to taste
- 1 tbsp chicken bouillon powder
- 1 tsp of sesame oil
- 3 tbsp of cooking oil
- 1 tsp of cooking wine
- 1 tbsp of cornstarch mix with water (To thicken the sauce)
Cantonese Chow Mein Cooking Instructions
- Boil a pot of water and let the egg noodles for about 30 seconds then set aside and let it dry.
- Add a tbsp of oil in a wok on medium heat or frying pan and fry the noodles till it is golden and crispy on both sides. When done, the outside should be crispy and the inside is still soft.
- Set aside and have it put on the center of the plate.
- Add a tbsp of cooking oil on high heat, add the raw chicken and shrimp in, cook till it starts to turn color, then add the BBQ pork, garlic and a splash of the cooking wine. Stir for about 30 seconds till aromatic.
- Add the vegetables and stir for another 30 seconds then add chicken stock
- Cover and let it steam for about a minute until the meat is cooked through.
- Uncover then put in the cooked lobster, add in the cornstarch water to thicken the juices into a sauce
- Add a tsp of sesame oil and black pepper then stir for 10 seconds
- Transfer out and plate