Time 25m Number Of Ingredients 14 Steps:
Combine sauce ingredients in a small bowl. Heat the oil in a stir fry pan or deep skillet over high heat. Add garlic and ginger and cook until fragrant, about 30-60 seconds. Add carrots and cabbage. Stir fry 2-3 minutes or until slightly tender. Add bean sprouts, noodles, and sauce and stir fry an additional 2-3 minutes or until heated through. Top with green onions and sesame seeds if desired. Serve warm.
Time 30m Yield 5 serving(s) Number Of Ingredients 12 Steps:
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender. Add bean sprouts (if using), mushrooms, water chestnuts, and chicken. In a large bowl, blend cornstarch with water. When smooth, add chicken broth and soy sauce to bowl. Mix well and pour over meat and vegetables. Bring to a boil, stirring until sauce thickens. Reduce heat to low. Cover and simmer 10 to 15 minutes. Serve over hot, cooked rice and chow mein noodles.
Time 4h15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low until celery is tender, 4-6 hours, stirring occasionally. Serve with noodles.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside. Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.
Yield 4 servings Number Of Ingredients 11 Steps:
In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside. Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside. Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute. Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts. Serve immediately.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cook noodles according to directions. Drain and set aside. In a small dish, combine the broth, cornstarch and salt; set aside. Heat the oil in a large skillet or wok, then add the onion, ginger and garlic. Stir-fry until you can smell it, about 1 minute. Add the veggies, until thawed, maybe 4 minutes. Add the chicken and broth. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from heat. Stir the veggie mixture into the noodles.
Yield 7 Number Of Ingredients 12 Steps:
In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce. Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.
Time 30m Number Of Ingredients 17 Steps:
Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside. Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins. Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 mins and then transfer to a plate. Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil. When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds. Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min. Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt. Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked. Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
Time 30m Yield 2 servings. Number Of Ingredients 15 Steps:
In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.
Time 12m Yield 4 Number Of Ingredients 9 Steps:
Mix broth, cornstarch, oyster sauce and pepper sauce; set aside. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.
