Chicken & Shrimp Chow Mein

Everyone loves a good Chow Mein. But sometimes, when ordering from your local Chinese restaurant, their recipe comes with MSG. Cooking chow mein may look complicated but it's actually quite easy and inexpensive. And what's great about it is you can customize the protein and vegetables to your liking and whatever is in season and the freshest. You can make salmon chow mein with asparagus and leeks, or shrimp chow mein with spring vegetables...whatever you fancy, you can do it!

Chow Mein is a Chinese term for stir-fried noodles. In my recipe, I use a typical flour noodle that has a distinct yellow color. A large pack cost me only about $3.50 at the local Asian market and I know it's also available at your local grocer. If not, substitute it with Soba noodles.

Chicken & Shrimp Chow Mein

1 large pack of "Flour Rice Stick" Noodles
3 chicken leg quarters
2 4 oz bags of "salad shrimp"
1 red bell pepper
1 green bell pepper
1 14 oz can of baby corn
2 large carrots
1/2 head of Savoy Cabbage
2 large onion
2 celery stalks
1 bay leaf
1 tsp oregano
2 TBL soy sauce
3 TBL vegetable oil
1 TBL cornstarch
salt & pepper

Poach the chicken leg quarters in a pot with water(until chicken in completely submerged), salt, pepper, oregano, 1 carrot, and 1 onion until cooked. Once chicken is cooked, drain the poaching liquid of vegetables and put it back into the pot to boil. Discard of the skin of the chicken and pull the meat off the bones and set aside to cool.

Julienne(cut into matchstick pieces) all the vegetables. In a 14 inch pan, heat 3 TBL of oil and sautee all the vegetables and cornstarch except for the cabbage until tender (not wilted). While the veggies are sauteing, take the dried noodles and boil them in the poaching liquid for about 3-4 minutes. This will give the noodles great flavor. Once the noodles have softened, take them out of the poaching liquid (DO NOT DISCARD) and set aside.

When the vegetables are done, add 2 cups of the poaching liquid until the sauce thickens a bit and add soy sauce. Add the 2 bags of shrimp, pulled chicken and noodles, and toss gently. Add the cabbabe and heat through and until the cabbage has slightly wilted. Plate and serve!