CHOW MEIN NOODLES CASSEROLE | An Easy Ground Beef Recipe | Easy Dinner Ideas
CHOW MEIN NOODLES CASSEROLE | An Easy Ground Beef Recipe | Easy Dinner Ideas
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chow mein casserole
chow mein casserole
Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner #subscribe
Today I am making stir-fried chicken chow mein easy. RECIPE LINK below! This recipe is similar to the way my local Chinese Take-Out restaurant makes it. The vegetables and sauce ingredient ratios are up to you. The noodles can be substituted with your favorite thin pasta as well. Chow mein is a staple in most Chinese restaurants and I have tried so many variations. This recipe is my recreation from one of my local spots I order take-out from. The addition of chicken makes this dish a hearty stir-fry dinner I love to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:13 Chicken Prep
0:57 Chow Mein Noodle Prep
2:36 Sauce Mixture
3:39 Fresh Ingredients
4:44 Ready To Stir Fry
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PRINTABLE RECIPE
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⭐️LO MEIN RECIPE
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
CHOW MEIN Noodles Recipe
EASY Chicken Chow
Chicken Chow Mein Restaurant Style
Chicken Chow Mein Casserole
This turned out so great! A simple KID FRIENDLY supper for your family (especially when preparing the onions ahead of time as shown in my previous video)! At the end below I have optional additions to the recipe.
REMEMBER I made a DOUBLE batch in this video!
Preheat oven to 350 degrees F (that is about 177C)
You will need enough butter to sauté you celery and onion. Cut in about 1 tablespoon of canola oil to prevent butter from burning (or oil of your choice). Olive oil NOT recommended for this dish)
2 cups chicken (I used chicken breast)
2 stalks of celery sliced or diced to your liking
1 medium onion minced (if using fresh onion I would recommend removing celery from the skillet first when adding onion as to not over cook the celery, then as onions soften add celery in for last couple of minutes. No need to remove the celery if you are using caramelized onions)
1/2-1 cup chicken broth (enough to make chicken mixture moist. You want it a bit more on the (wet side as shown in video, oven is drying remember
3/4-1 tablespoon soy sauce of your choice
1 can cream of mushroom soup (I do have a homemade recipe to make your own, better than canned soup recipe).
1/2-3/4 cup coarsely chopped cashews (enough to sprinkle over entire casserole
Chow mein noodles. Enough to sprinkle over the entire casserole.
Turn out into a lightly greased (I just just cooking spray) casserole dish.
Bake in oven for 27-30 minutes. Serve with rice.
Optional to serve with:
Sweet and Sour sauce
Hot pepper sauce
*Note: I have made a few times since this video where I made it for the first time. I really like to add optional ingredients such as:
bean sprouts
baby corn
chopped water chestnuts
Just remember not to over flow your casserole dish.
ENJOY!
Chicken Chow Mein Casserole - Quick & Delicious
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One-pot meals are all about simplicity and being hands-off – just the way we prefer them! And guess what? This Chicken Chow Mein Casserole is no different, and we're confident you'll adore it just as my family and I do! ????
Ingredients:
???? 1 tablespoon butter
???? 1 red bell pepper (I prefer red but any color will do)
???? 3/4 cup yellow onion
???? 1/4 cup celery
???? 8-ounce packages sliced baby bella mushrooms (I prefer bellas but any mushroom of your liking will do)
???? 2 cloves garlic
???? 3 green onions
???? 1 (10-3/4-ounce) can cream of mushroom soup, undiluted (or cream of chicken)
???? 3/4 cup mayonnaise
???? 1 tablespoon soy sauce (I prefer La Choy)
???? 3 cups chopped cooked chicken (chicken breast is best)
???? 1/4 teaspoon black pepper
???? 2 cups canned chow mein noodles (I use the La Choy brand)
Instructions:
???? Preheat oven to 350 degrees F. Melt butter in a large skillet. Add chopped bell pepper, yellow onion, celery, mushrooms and minced garlic, sauté until tender.
???? Stir in chopped green onions, soup, mayo, soy sauce, chicken and pepper.
???? Pour into a lightly greased 7- x 11-inch baking dish. Sprinkle with chow mein noodles. Bake, uncovered, 30 minutes or until bubbly.
4. Let cool and serve. Bon Appetit!
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????Great for beginner Home Chef!:
CHEAPER (and better) THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)
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I have made an oyster sauce Lo Mein not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef Lo Mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.
INGREDIENTS (serves 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz)
- 1.5 tbsp soy sauce (Amazon Link -
- 3 tbsp of oyster sauce (Amazon Link -
- 1.5 tsp of dark soy sauce (Amazon link -
- 3 tbsp of peanut oil (Amazon Link -
- 300 grams (10.6 oz) of beef
- 1/4 tsp of salt
- 1/8 tsp of baking soda
- 2 tbsp of cooking wine (Amazon Link -
- 1/2 tbsp of soy sauce (Amazon Link -
- 1/2 tbsp of cornstarch
- Black pepper to taste
- 1 medium-size onion, sliced thinly
- 3 pieces of scallion, cut into 2 inches long pieces
INSTRUCTIONS
- Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
- Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
- Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
- While waiting for the noodles, you should have enough time to cook the beef.
- I got many people asking me - why is my food sticking to my carbon steel wok? Well, you need to learn how to control the wok heat correctly.
- First, turn the heat to maximum and heat the wok until it is smoking hot. Then add some oil. Be generous with oil amount for this recipe because you want enough oil to coat the noodles so they don’t stick together while serving.
- Give it a toss so the oil will create a slight non-stick surface on the bottom. Wait for the oil to be smoking again. That means the wok is hot enough for you to add the marinade beef. Stir and cook. This way, the meat will not stick to the wok at all. That is how you control the wok heat correctly. We call it 掌握火候in Chinese.
- When the beef is halfway cooked, you should still be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds.
- By now, the noodles should be ready. Quickly take them out. Shake off the excess water. Throw a bunch of scallion into the wok along with the cooked noodles. Turn off the heat. It is important, I will explain why later.
- Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. I will suggest you use a better quality oyster sauce since it is the key flavor. Mix until the seasoning is well combined.
- I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
- Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
- That’s it. You are done. Enjoy!
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