I hate it too when good restaurants close. Or even if they change hands And the food isn't the same. I'm sure others will have recipes for you.

Oh I know what you mean.
Our favourite Italian restaurant closed this spring. They had the best home-made gourmet pizzas!

They were successful, they had a problem with the landlord. Hopefully they'll open elsewhere.

Our favorite Chinese place is 100 miles away from us. we have to travel to Joliet when we want some but we get enough for a week.

SamKaren
your resident DJ

We can give you recipes but how much would it taste like your fave restaurant is another story.

dotmom, the beauty of chowmein is how you diy'it...here's one from "net"...enjoy...btw, cut your veggies and lightly blanch them...they cook faster and still have a bit of crunch...sesame oil is great but don't over use!!a little goes along way...if you buy, get the smallest bottle you can find..spoils quickly...

Home > Recipes > Chicken >
Chicken Chow Mein Recipe.Chicken Chow Mein
From Food Network Kitchens

Recipe categories: Pasta, Noodles, Poultry, Chicken, Vegetables,
more
Cuisine : Asian , Chinese Technique : Stir Frying Season : Fall , Spring , Summer ..recipe ratings & reviews(17) .Rated 4 stars out of 5 Rate This Recipe
Read 17 Reviews
Total Time: 35 min.
Prep15 min.
Cook20 min.
Yield:4 main course servings .
Level:--..Print Recipe.Full-Page Viewnew
Full-Page View expands the recipe ingredients and directions for easy viewing in the kitchen.

.Save to My Recipe Box.Review Recipe.E-Mail.Share It!.Tweet..xSave To My Recipe BoxSave To Select Folder: All My Recipes Or Create New Folder Please limit to 20 characters
Saving Recipe
Add Or Do Not Add
Success
. Ingredients3 ounces dried chuka soba noodles, or other Chinese egg noodles 1/4 cup, plus 2 tablespoons peanut oil Kosher salt 1/2 cup chicken broth, homemade or low-sodium canned 3 tablespoons oyster sauce 1 tablespoon dark soy sauce, plus more for the table 2 teaspoons cornstarch 1 teaspoon sugar 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips 1 teaspoon dark Asian sesame oil 1 heaping tablespoon minced peeled fresh ginger 3 cloves garlic, minced 1 scallion, white and green minced Freshly ground black pepper 1/2 medium yellow onion, thinly sliced 1 stalk celery, thinly sliced on the diagonal 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced 1/3 cup thinly sliced canned water chestnuts 6 ounces fresh mung bean sprouts 3 cups cooked white rice, hotDirectionsBoil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.

Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.

Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside.

Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.

Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
Copyright 2001 Television Food Network, G.P. All rights reserved
�Television Food Network G.P.
All Rights Reserved.

Ingredients
3 ounces dried chuka soba noodles, or other Chinese egg noodles
1/4 cup, plus 2 tablespoons peanut oil
Kosher salt
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
3 cups cooked white rice, hot
Directions
Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.

Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.

Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside.

Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.

Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.

Copyright 2001 Television Food Network, G.P. All rights reserved

I don't know what happened to ours, same owner but the food has gone downhill! I've gone to that restaurant for 30 years and it was always great, what a disappointment. We had a little one open up near our house, they were okay but nothing great. They changed hands and now the food is awful.

My favorite Chinese restaurant is a ways from me, now, that I relocated 10isxh years ago.

Last year, the children of the original Chinese restaurant, opened, close to me, and it's just not the same.

wah!

Don't you hate that? There used to be a really nice Russian lady who owned a little deli right by my work, and everything there was SO cheap. My favorite thing were these breakfast sandwiches she made. She cooked the eggs really thin, folded it up, then put it on a croissant with cheddar cheese. They were SO good and really cheap, I think $2.50. One day the deli was suddenly gone. :( The only other breakfast sammies around are at least twice that much and not nearly as good. Usually microwaved eggs on a english muffin.

I still get sad about it!

I stopped eating at Chinese restaurants years ago. Every time you turned around there was an articl on the news about the stuff the board of health found in their freezers (bear paws, cats, etc) or else you'd see them at the park, trying to catch the ducks. It just got too difficult to know which ones were 'safe'.

However, we've discovered a delicious alternative. Do you have a Wegman's near you? At least once a week these days we go and have dinner or lunch there. The food is fantastic, and it's made by real chefs in clean surroundings, with products the store sells. It's really nice and the food's absolutely delicious. And we then get our grocery shopping done, since we're right there.

It really is the best Chinese I've had.

Thanks for the advice and commiseration, I guess what I was wondering, (and this might be a geographical thing) some of the Chinese dishes are in a light colored sauce and the ones I like are in a brown sauce. I'm wondering what the difference is in ingred.
Azzalea....that is truly icky!! Makes me more than ever wanting to make my fave dishes at home. At least I know my kitty, Buster is safe. LOL