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Weeknight Chow Mein

Weeknight Chow Mein


Easy, tasty weeknight recipe. Adaptable to different types of meat; add veges or delete to suit your taste, or what you have on hand. I developed this "cook-and-drain" technique to avoid chow mein that was swimming in liquid. It also makes added thickeners unnecessary. I show varying amounts of noodles and cabbage - I enjoy a chow mein with lots of veges, but others in my family like the noodles. This recipe works well either way.

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35


Serves 4-6

  • 8 -12ounces whole wheat spaghetti

  • 1teaspoon peanut oil

  • 1tablespoon peanut oil

  • 8 -12ounces Chinese cabbage, shredded

  • 2tablespoons peanut oil

  • 2teaspoons sesame oil

  • 1tablespoon fresh ginger, grated

  • 1tablespoon chili-garlic sauce (or to taste)

  • 1lb chicken or 1 lb pork or 1 lb shrimp

  • 1⁄2 onion , sliced thinly

  • 4ounces Chinese pea pods, slivered

  • 1⁄2 red bell pepper, slivered

  • 1small zucchini , slivered

  • 1 carrot , slivered

  • 4ounces mushrooms , sliced

  • 3tablespoons oyster sauce

  • lime wedge, to garnish


  • 01

    Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set.

  • 02

    Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe.

  • 03

    Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy).

  • 04

    Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done.

  • 05

    Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done.

  • 06

    Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.



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