A few days we decided to have Chinese food for dinner, not from a restaurant rather I made a Chinese food dinner from scratch. I made chicken chow mein, rice and egg drop soup. It was so easy and it only took about an hour to make the entire dinner.
Finding good chow mein noodles when you keep a kosher home is surprisingly not so easy. I did, however, find chow mein and lo mein noodles from Geffen at our local kosher market freezer section. The noodles are aleady cooked and just take about three minutes to thaw in a pot of water. These noodles are delicious and easy to cook with. If they are ready before the dish, I recommend keeping them in a small amount of water until needed to prevent them turning into goopy and clumpy mess.
Do you know the difference between lo mein and chow mein noodles? Lo mein means fat noodle, and chow mein means skinny noodle….that’s it.
This complete easy Chinese Food Dinner of Chicken Chow Mein, rice and Egg Drop Soup dinner took only about an hour to make and was a hit with the family.
Table of Contents
Easy Chicken Chow Mein
This is a super easy chicken chow mein recipe. If you don’t eat meat, you can substitute firm tofu for the chicken. Just cut the tofu into 1/2 inch cubes.
Cut 2 chicken breasts into 1/2 inch pieces.
Cut 1/2 an onion into large pieces
1 cup broccoli pieces
Handful of snap peas
Cut up two-three pieces of bok choi.
Slice 3-4 large mushrooms into large pieces
Cook chow mein noodles per recipe on package. Drain most of the water, but leave just a small amount to keep the noodles from sticking together in a clumpy mess.
While noodles are cooking, braise chicken in 2 tbl spoons of olive oil, until chicken is mostly white. Chicken will finish cooking when all ingredients are added and won’t be over cooked.
Add onions and let cook for a few minutes until the start to become translucent. Then, noodles, bok choi and mushrooms.
Add 1/2 cup of soy sauce and 1/2 cup hoisen sauce.
Stir until noodles and vegetables are fully coated and cooked in the soy sauce and hoisen sauce. Don’t let bok choui get over cooked, or it will disintegrate.
Put 1 -2 cups of white or brown rice in a pot and cover with water. Swirl around until water is foggy then pour out. Repeat until water is clear. You want to remove the starch from the rice.
Cook 1-2 cups of while rice in a rice cooker, or on the stove top by adding twice the amount of water as rice. Cover pot and cook on low until water has disappeared.
Easy Egg Drop Soup
Have you ever wanted to make Egg Drop Soup? This is probably the easiest Asian soup recipe.
Heat 1 qt of chicken broth in a sauce pan on medium heat. If you don’t eat meat, use a vegetarian broth instead.
Beat two eggs and set aside.
Add 2 tsp of fresh grated ginger. Ginger powder can be substituted.
Add 2 dashes of soy sauce.
Add salt and pepper to taste.
When soup is boiling, turn off heat and stir soup vigorously.
Wisk in egg so it makes long white egg strands in soup, and cook for about 1 minute.
Serve while hot.
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