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Chinese: Golden Crown Restaurant House Specia

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Submitted by jezebean

Restaurant-style chow mein with crispy noodles, shrimp, chicken, BBQ pork, and colorful vegetables in savory oyster sauce. Recreate your favorite takeout at home in one hour.

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

1 hrs

This is the loaded chow mein you order when you can’t decide: shrimp, chicken, and char siu pork all tangled up with crispy pan-fried noodles.

Bok choy, bean sprouts, and a rainbow of vegetables add crunch while oyster sauce brings that deep, savory umami.

It’s the house special from your favorite neighborhood spot, now sizzling in your own wok.

The secret is crisping the noodles first, then tossing everything together so the sauce clings to every strand.

Kitchen Tips

  • Get the noodles really crispy and golden before adding the other ingredients
  • Cut all vegetables to similar size for even cooking
  • Don’t overcrowd the wok; cook in batches if needed for proper searing
  • Have everything prepped before you start; stir-frying moves lightning fast

Variations

  • Use beef or tofu instead of one of the proteins for dietary preferences
  • Add snow peas or broccoli for different vegetable combinations
  • Swap oyster sauce for hoisin for a sweeter, less briny profile

Ingredients

15 433.5
OUNCES ML/G CHOW MEIN NOODLE
¼ 59
CUP ML VEGETABLE OIL
divided
2 2
CLOVES EACH GARLIC
1 ½ 355
CUPS ML MUNG BEAN SPROUT
¼ 59
CUP ML BOK CHOY
slivered *
¼ 59
CUP ML CARROTS
slivered
¼ 59
CUP ML GREEN BELL PEPPER
slivered
¼ 59
CUP ML CELERY
slivered
2 30
TABLESPOONS ML WATER CHESTNUT
sliced *
2 30
TABLESPOONS ML BAMBOO SHOOT
slivered
2 30
TABLESPOONS ML MUSHROOMS
2 30
TABLESPOONS ML ONIONS
slivered
¼ 113.4
POUND G SHRIMP
¼ 59
CUP ML CHICKEN
chopped
¼ 59
CUP ML PORK
barbecued *
1 237
CUP ML CHICKEN BROTH
1 15
TABLESPOON ML CORNSTARCH
1 5
TEASPOON ML OYSTER SAUCE *
⅛ 0.6
TEASPOON ML SALT

Directions

Boil chow mein noodles according to package directions.

Drain.

Heat 2 tablespoons oil in wok or very large frying pan.

Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown.

Remove from wok and set aside.

Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok.

Stir-fry for serveral minutes over high heat.

Add shrimp, chicken and barbecued pork.

Continue stir-frying several minutes.

Add broth and cover with lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water.

Stir in oyster sauce, sugar, MSG, if used, and salt.

Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 238 56% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 300mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 20% • Vitamin C 20%
Calcium 3% • Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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