I’m a big lover of mexican gastronomy, my favorite ones are Mexican Tater Tot Casserole, Mexican Street Corn Chicken Tacos and Mexican Stuffed Shells.
A great Chow Mein comes down to the sauce which is made with soy sauce, oyster sauce, sesame oil, sugar and cornstarch for thickening. Slippery noodles slick with the savoury Chow Mein Sauce is noodle heaven!
Chicken Chow Mein is firmly planted in the Noodle Hall of Fame as one of the all time most loved noodles, along with other favourites like Pad Thai, Pad See Ew and Singapore noodles. Quick and easy!
4 tablespoons cooking oil, divided
6 chicken drumsticks, thawed, skin on
salt to season chicken
1 7- ounce bag dry fideo noodles
6 cups warm water
3 tablespoons tomato paste
2 teaspoons garlic salt
1 teaspoon chicken knorr
In a 3-quart (10″) pan, cook the chicken in about two tablespoons cooking oil on all sides until the skin starts to crisp; about 7-8 minutes on medium-low heat.
Remove all the legs and set them aside. (Chicken will not be fully cooked yet.)
On medium-low heat, toast fideo in two tablespoons cooking oil, stirring constantly so it doesn’t burn; about 6 to 8 minutes.
Once fideo is toasted into a light golden brown color, add water, tomato paste, garlic salt and chicken knorr. Bring the sopa to a low simmer and continue stirring until all the tomato paste is fully distributed.
Return the chicken to the soup and bring it back to a low simmer. Cover and let it simmer on low for 10 minutes. After 10 minutes, turn off the heat and let it rest for another 10 to 15 minutes before serving.
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