Seriously, though.
As I mentioned in another post titled “The Controversial Not-So-Secret, Secret Ingredient to the Best Chinese Noodles’, I spent a year and countless amounts of money, grew out of my favourite skinny jeans, and scoured the internet looking for the best Chinese noodle dish recipe. I’m talking specifically about Chow Mein and Lo Mein.
I tried 32 recipes. None of them did it for me. They were always missing SOMETHING and I didn’t quite know what it was until I found it. That something was and is: MSG. Now, you can certainly choose to not include it in the following recipe, but I’m telling you right now you will be doing yourself a huge injustice by not using it, and you may as well be making any of the other countless recipes claiming that they are THE BEST. (Hint..they’re not.)
The following recipe is NOT the healthiest of Chinese Noodle recipes you will find on the internet. I am not claiming that it is. What I AM claiming, is that if you have been searching long and hard to try and replicate the flavours of your favourite take-out restaurant style dish but they all come out tasting kinda “meh”, you are missing MSG. It is a complete Game Changer.
But what Is MSG and is it safe? Please read THIS ARTICLE for more of an understanding into the world of MSG. (Cliffs notes version: The FDA say it’s safe!)
**Affiliate links may be included in this post, meaning I may receive a small commission on qualified purchases*
Main Ingredients:
- Chow mein Noodles: Made of wheat and egg- found in most grocery stores down the Asian aisle, or even on Amazon. Ramen or Spaghetti noodles can be used in a pinch if that’s all you have on hand, but keep in mind that the flavours and textures will be slightly different.
- Protein: I use both chicken and shrimp, but you can easily substitute for beef, pork or tofu (use vegetable broth in recipe for a vegetarian-option)
- Veggies: For this dish I use Napa cabbage, green onion, carrots and bean sprouts, but feel free to use your favourites instead. This is the ONE area of this dish where substitution doesn’t change it’s title from being the best. Some great additions to this dish include broccoli, bok choy, spinach, mushrooms, and baby corn.
- For The Sauce: Shaoxing Wine, Oyster Sauce, Soy-Sauce, MSG!
Lo Mein Alternative:
Chow mein and lo mein are very similar, the main difference being the noodles. Lo mein typically uses the fatter noodles, while chow mein uses thin noodles. The other main difference is that lo mein noodles are boiled for a few minutes and then added to the dish, where as chow mein noodles are parboiled, dried out, and then fried before adding to the dish. If you prefer thicker, chewy noodles, substitute them for this dish. If you like a thinner noodle that’s crispy, stick with this recipe as is.
Ingredients List:
- Chow Mein Noodles (or Low Mein, if going that route)
- Chicken breast , brined in salt water for at least an hour before cooking (optional step, but recommended)
- Raw Shrimp, thawed, peeled and deveined
- Napa cabbage
- Green Onion
- Carrots
- Mushrooms
- Bean Sprouts
- Garlic
- Cornstarch
- Shaoxing Wine – or Rice Wine Vinegar
- Dark Soy Sauce -or light if that’s all you have.
- Oyster Sauce
- Chicken Broth – or beef broth
- Sugar
- Sesame Oil
- White Pepper
- MSG Seasoning
Prepare Before You Start:
Since this is a stir fry, it’s important that you prep all of your ingredients before you start cooking. Have your ingredients ready and nearby so you can add to our wok or pan quickly.
- Chop your Veggies: Chop your cabbage into thin slices, cut up the mushroom, julienne the carrots (or buy them like that), cut up your green onions, and portion out your bean sprouts. Have them ready and near-by.
- Prepare the noodles. Chow mein noodles can be bought fresh (best) or dried. Prep according to package directions. (Typically, soak in water for 1 minute, drain.) Important step: Toss them in a small amount of sesame oil(to keep them from sticking) and then spread them out on a cookie sheet to dry them out.
- Cut up the chicken: into small, bite-size pieces and toss in cornstarch. Set aside, but nearby.
- Add all sauce ingredients into a bowl so they’re ready to go on a dime.
Do I Need A Wok for this?
Fortunately, you DO NOT need a wok to make this recipe incredible. If you have one, yes, it is recommended that you use it, as woks can handle the high-heat frying that make this dish near perfection, but a non-stick heavy pan with high walls will work.
The Actual Best Chow Mein, Ever.
Equipment
- 1 wok or a non-stick heavy pan with high walls
Ingredients
- 21 oz Chow Mein Noodles prepared, tossed in sesame oil, spread out on cookie sheet to dry
- 8oz oz chicken breast brined
- 8 oz raw tiger shrimp thawed, peeled and deveined
- 4 oz mushrooms roughly chopped
- 9 oz cabbage thinly shredded
- 4 oz carrots julienned
- 4 sprigs green onion/scallions chopped into 2cm pieces
- 2 cloves garlic minced
- 2 Tbsp vegetable oil
- 1/2 tbsp sesame oil
- 2 Tbsp cornstarch
For The Sauce
- 2 Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 1/2 Tbsp sesame oil
- 2 Tbsp shoaxing wine rice wine vinegar can be used if not available
- 1 Tbsp sugar
- 1/2 tsp white pepper
- 1/2 Tbsp MSG Seasoning should not be omitted if you want to achieve authentic flavour
- 1 cup chicken broth
Instructions
- Remove chicken from brine, pat dry, cut into bite-size pieces. Toss in cornstarch and set aside.
- Mix the sauce ingredients in a bowl and set aside. Add 1 TBSP of sauce mix to the cornstarch covered chicken pieces and stir.
- Place pan or wok on mid-high heat and add vegetable oil. When the oil is hot, add the chicken and cook for a few minutes, until brown on outside.
- Add the shrimp when chicken is browned.
- Add mushrooms, cabbage, carrots and the whites of the scallions/green onions. Stir gently or "toss" until mushrooms are brown. Don't overcook, you don't want mushy veggies for this.
- Add garlic, the green part of scallion/green onion and bean sprouts and stir-fry for 1 minute.
- Remove chicken, shrimp and vegetables to a nearby bowl.
- Place the dried up, sesame oil coated chow mein noodles in the wok or pan and cook until the bottom of the noodles start to brown, roughly 1 minute.
- Add back the chicken, shrimp and veggies to the pan/wok
- Pour in the sauce, toss with all the ingredients for 30 seconds until well blended.
- Remove from heat, serve immediately, and garnish with chopped green onion.
Notes
- Chow Mein can be refrigerated for up to 3 days, and actually taste great as leftovers!
- Can freeze for up to 3 months.
- Swap out chicken broth for vegetable broth and use tofu instead of meat if wanting a vegetarian option.
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