Best 6 Chicken And Prawn Chow Mein Recipes

CHICKEN AND PRAWN CHOW MEIN

Steps:

• Cook the egg noodles according to pack instructions, then refresh in cold water and drain well.
• Heat a large wok or pan over a high heat. When hot, add peanut oil and when smoking add chicken and prawns, stir fry 2-3 minutes.
• Add ginger, garlic and spring onion, cook for 1-2 minutes.
• Add sugarsnap peas and carrot and continue to cook for a further 3-4 minutes.
• Finally, add the cooked noodles, chow mein stir fry sauce and cook for a further 2-3 minutes, tossing carefully.
• Place noodles into a large serving bowl, top with bean sprouts and serve. Enjoy with a refreshing glass of beer.

KING PRAWN CHOW MEIN

Steps:

• Finely chop the garlic, spring onions, red pepper and celery and fry in the oil.
• When soft add the kale, beansprouts, sun-dried tomatoes (finely chopped), courgette.
• After two or three minutes add the rice wine, soya sauce, ketchup, sweet chili sauce, five spice and black pepper to your taste. Continue to stir fry for approximately ten minutes.
• Meanwhile cook the noodles in boiling water according to instructions on the packet.
• Add cooked noodles and prawns to the pan and heat through.
• Serve whilst hot.

CHICKEN & SHRIMP CHOW MEIN

Steps:

• Julienne(cut into matchstick pieces) all the vegetables. In a 14 inch pan, heat 3 TBL of oil and sautee all the vegetables and cornstarch except for the cabbage until tender (not wilted). While the veggies are sauteing, take the dried noodles and boil them in the poaching liquid for about 3-4 minutes. This will give the noodles great flavor. Once the noodles have softened, take them out of the poaching liquid (DO NOT DISCARD) and set aside. When the vegetables are done, add 2 cups of the poaching liquid until the sauce thickens a bit and add soy sauce. Add the 2 bags of shrimp, pulled chicken and noodles, and toss gently. Add the cabbabe and heat through and until the cabbage has slightly wilted. Plate and serve!

SHRIMP CHOW MEIN

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
• Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
• Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
• Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

PRAWN CHOW MEIN

Steps:

• Cook the noodles, broccoli and corn in boiling water for 3-4 mins, or until tender. Drain and set aside. Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.
• Tip in the noodles and vegetables along with the prawns and toss together. Add the sauce ingredients and heat everything through for 2-3 mins, until piping hot.

CRISPY CHICKEN CHOW MEIN

Steps:

• Bake chicken breast bites as directed on package.
• Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add celery and carrots; cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add sugar snap peas and bell pepper and onion stir-fry; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
• Add chicken breast bites to skillet. Stir in stir-fry sauce. Cook 3 to 5 minutes or until thoroughly heated, stirring frequently. Serve over chow mein noodles. Sprinkle with cashew halves.