top of page
Black Marble

Chow Mein

Low Carb


"A take on a famous New England recipe since 1926! I have been making this recipe for over 25 years. It's so delicious and brings me back to my childhood with every bite. This is one you have to just try!"



Chow Mein

East Coast style Chow Mein.


Servings: 6

Prep Time: 10 Minutes

Cook Time: 30 minutes


Ingredients:


Protein

1 lb shredded cooked chicken

or

2 lbs thick sliced (level 10) rare roast beef from your local deli, sliced 1/2"wide


Vegetables

1 can of water chestnuts

2 cups frozen carrot slices

1 can of bean sprouts

1 can of cut baby corn

1 cup of snow peas


Sauce

1 packet of brown gravy mix, you can use low sodium

3 tablespoons hoisin sauce

1 teaspoon garlic powder

2 tablespoons of soy sauce, you can use light or low sodium

2 tablespoons garlic powder

2 tablespoons oyster sauce

black pepper to taste

2 cups of beef or chicken broth, you can use low sodium


1 lb Chow Mein noodles



Instructions:

In a  large saucepan or dutch oven bring 2 cups of beef or chicken stock to a rolling boil. Reduce heat to medium.


Add all sauce ingredients and stir until thickened, about three minutes.


Reduce heat to low, and add in all vegetables and protein of choice.


Simmer until all vegetables and protein is heated through and hot.


Plate chow mein noodles and spoon over mixture. Serve immediately and enjoy!



Chow Mein pairs great with my Chinese Sticky Chicken Wings and a loaf of bread to sop up that delicious sauce!



A little East Coast Chow Mein History


A famous sit down meal of a Chow Mein Sandwich, French Fries, and an Orange Soda. In the early 1990’s the Chow Mein Sandwich was still popular, so much so that it remained a part of the school lunch menus!


"Another way this recipe is enjoyed is between two hamburger buns... Yup, a Chow Mein sandwich! They are famous in New England... because they are THAT GOOD!"



CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Related Posts

See All

Comments


Commenting has been turned off.
bottom of page