Comments on: Chow Mien recipe – How to cook like the Chinese restaurant (quick and easy)

By: KP Kwan

KP Kwan — Mon, 26 Apr 2021 00:43:25 +0000

In reply to Burt.

Hi Burt,
This recipe is quite forgiving. You can use any protein of your choice.
KP Kwan

By: Burt

Burt — Sun, 25 Apr 2021 02:25:51 +0000

Is it ok to use frozen prawns and scallops instead of chicken or beef in this recipe.

By: KP Kwan

KP Kwan — Sun, 17 May 2020 00:41:57 +0000

In reply to Supriya Kutty.

Hi Supriya,
You are welcome. I hope you will cook the noodles and enjoy it.
KP Kwan

By: Supriya Kutty

Supriya Kutty — Sat, 16 May 2020 11:36:29 +0000

I had literally no clue so much goes into making the perfect chaumin. I had previously read various article on making a chaumin but it somehow didnt worked well After reading this article I have realised where I am missing thank you for this.

By: KP Kwan

KP Kwan — Tue, 06 Aug 2019 03:56:25 +0000

In reply to PETER RANDRUP.

Hi Peter,
I am unable to provide reliable advice as I am living in Asia. In general, any dried egg noodles should be fine. Your local Asian grocery shopkeeper should be familiar with the local brands.
KP Kwan

By: PETER RANDRUP

PETER RANDRUP — Mon, 05 Aug 2019 08:39:29 +0000

Why is it no one can advise me on what type or brand of noodles my local Canadian restaurant uses to make retail restaurant style Chow Mein??

It’s NOTHING like the Chow Mein described on websites like this one. In my British Columbia town, the “Chow Mein” has NO MEAT OR VEGETABLES in it AT ALL, except a small garnish of green onion and shaved (formed into block) chicken meat on top. The vegetables and meat etc are served separately. The “Chow Mein” you get served here is 99.999% CHOW MEIN NOODLES. And NO SAUCE at all.

What I love about this type of Chow Mein is that it is just noodles – and that they are very skinny and fairly short and DRY TO THE TOUCH….VERY SOFT AND TENDER. But they are NEVER WET. They are NOT LONG like spaghetti and they are skinnier. All the so called “restaurant” style Chow Mein being cooked on sites like this have long noodles, meat, tons of vegetables and are quite/or very wet and most often are in a sauce.

Does no one else get this type of “dry” Chow Mein in a restaurant? I have been eating at our town’s Chinese Restaurant since I was about 10 yrs old – so about 47 years! That’ the only style of “CHOW MEIN” that I know. I want to be able to make it myself. Please help!

By: Lim Kian Hin

Lim Kian Hin — Sat, 18 Mar 2017 13:01:17 +0000

Thank You so much . Mr Kwan.

By: KP Kwan

KP Kwan — Sat, 18 Mar 2017 06:28:49 +0000

In reply to Lim Kian Hin.

Dear Sunny,

You can use both ways, which should give you the same effect.

KP Kwan

By: Lim Kian Hin

Lim Kian Hin — Sat, 18 Mar 2017 06:08:38 +0000

Dear Mr Kwan.

I read up your Recipe. And tried attempt Chow Mein. The corn starch solution was after the premix had been mixed tossed with the noodle.

In this case then it should be better to add the corn starch solution to the premiex n fried with the noodles.

Please correct if I am wrong. Thanks.

By: KP Kwan

KP Kwan — Sat, 18 Mar 2017 04:41:59 +0000

In reply to Lim Kian Hin.

Hi Sunny,

Cornflour slurry is to thicken the sauce. Without it, the sauce will be runny. After you add the cornflour slurry, the sauce is thickened, and cling on to every morsel of food.

More info at my article The definitive guide to stir fry, (URL : https://tasteasianfood.com/beef-stir-fry/ ), part eleven.

Thanks,

KP Kwan