Recipe courtesy of Emeril Lagasse
Emeril's Fall River Chow Mein
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- Level: Intermediate
- Total: 44 min
- Prep: 14 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1333
- Total Fat
- 128 g
- Saturated Fat
- 9 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 53 mg
- Sodium
- 1160 mg
- Level: Intermediate
- Total: 44 min
- Prep: 14 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1333
- Total Fat
- 128 g
- Saturated Fat
- 9 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 53 mg
- Sodium
- 1160 mg
Ingredients
Fall River Chow Mein Noodles:
Directions
- Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroom-soaking liquid.
- Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
- In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.
- In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the chicken and season with salt and pepper, to taste. Cook until chicken is heated through, about 2 minutes. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture. Ladle gravy over the chicken and noodles and toss to combine. Serve immediately.
Fall River Chow Mein Noodles:
Yield:
4 servings
- Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril's Fall River Chow Mein.
