Where I hail from, Classic Midwestern Chow Mein is a thing. Like many regional variations, it might take a bit of searching to find something in common with the Cantonese dish of stir-fried noodles – it’s no less delish for that.
Classic Midwestern Chow Mein
Chow Mein, as we make it, is “comfort” food; a classic in the same way our beloved Goulash (made with ground beef and macaroni) or our Swedish Meatballs (made with sour cream) are. Most Midwesterners will recognize all of these traditional Midwestern dishes.
About Classic Midwestern Chow Mein:
Midwestern Chow Mein is a saucy stew-like dish of delicately flavored chicken and an assortment of vegetables, usually served over rice, and often with the bagged crispy Chow Mein noodles as a garnish.
My recipe came from my Aunt Mary, who passed it on to my Mom way back in the ’60s. The original recipe started out by calling for a “stewing chicken” which gives you an idea of how old this recipe is. I’ve streamlined lined it for “today” but kept every bit of deliciousness and all the goodness. More on that, below.
It’s a little mind-boggling, our Midwestern Chow Mein, since Chow Mein translates roughly to stir-fried noodles. Curious, I did do a little digging around and found that there’s a Military version common to all four branches that sounds an awful lot like our family’s except it has 18 pounds of chicken! But still, it’s also served over rice.
My Aunt Mary’s Recipe fed a crowd, too! Here’s my recipe card, copied from Mom’s back in the 70s after I left home. It’s a little vague! And a little messy. The squiggly “J” on the right hand side means it was included in my daughter, Jessica’s, recipe book.
Aunt Mary’s Original Recipe 1960s
Serving:
It is a must to serve over rice. Garnish with the crispy bagged chow mein noodles. Pass soy sauce at the table and maybe a little Sriracha.
Making Classic Midwestern Chow Mein:
I’ve changed Aunt Mary’s Chow Mein into a 30-minute meal by subbing in chicken breast and chicken stock rather than starting from a whole chicken. Even rotisserie or leftover chicken can be subbed in for the chicken breast; just add shredded or cut up at the end to heat through. I also cut this down to a reasonable amount. I’m feeding a family not a church basement full of people!
The fresh vegetables need a longer cooking time than items purchased in cans or jars so they are simmered along with the chicken. Once the chicken has been cooked and shredded, the canned or jarred items are added.
All that’s left to do is season the broth with soy sauce, thicken it with a cornstarch slurry, and add the chicken back in.
Classic Midwestern Chow Mein
The Vegetables:
Think of the recipe as more of a guide and add the vegetables your family likes.
The celery, onion, bean sprouts, water chestnuts, and mushrooms (all canned except for the celery and onion) are original to the recipe. Original, also, was a jar of pimentos.
The Bean Sprouts:
- A whole 15-ounce can can be a little overwhelming so the recipe calls for a cup.
- If you love bean sprouts, add them all, but if not, consider making fried rice later in the week and using any excess that way.
The Pimento:
- Red bell pepper subs in for the pricier jar of pimento; slice it thinly and then in half. It adds flavor and color.
- Some of the Chinese Fancy Vegetables already have bell pepper but it’s just a smidge.
Carrots:
- These are not in the original recipe but I love using them; they add texture and color; they are included in some versions.
- They also have the advantage of being very inexpensive.
Consider subbing in a 14 to 15-ounce can of any Stir Fry vegetables instead of the bean sprouts, mushrooms, and water chestnuts. Check the ingredients and compare pricing in the options, below. There might be others, these are just varieties I have seen.
La Choy:
- “Stir Fry Vegetables, Fancy Mixed” Ingredients are Bean Sprouts, Water Chestnuts, Bamboo Shoots, Red Bell Pepper, and Mushrooms.
- “Stir Fry Vegetables, Traditional” Ingredients are Carrots, Celery, Red Bell Peppers, Bamboo Shoots, Water Chestnuts, Bean Sprouts, and Baby Corn.
- “Stir Fry Chop Suey Vegetables” Bean Sprouts, Celery, Water Chestnuts, Onions, Carrots, Bamboo Shoots, and Red Bell Pepper.
Dynasty:
- “Stir Fry Vegetables” Bean Sprouts, Water Chestnuts, Bamboo Shoots, and Mushrooms.
Storing & Reheating:
- Store tightly covered in the fridge. Best reheated on the stove. A microwave can cause areas to overheat which can thin out any items thickened with cornstarch.
- Do not freeze. Items thickened with cornstarch will not do well, nor will the mushrooms or bean sprouts.
Saving Money on Classic Midwestern Chow Mein:
Cost is determined by the ingredients used and how well they’re shopped for. As a young single Mom, Chow Mein was a struggle dish, made with a smidge of chicken and the cheapest of the veggies!
Chicken:
- In order of pricing, on sale boneless, skinless thighs are the best value, boneless, skinless breasts, next.
- At the grocery, chicken drops to a low about once a quarter. Take advantage, stock up, and freeze in portions your family will use.
- As a general rule, rock-bottom grocery store sale prices are better than regular pricing at discount stores like Aldi or Lidl or buyer’s clubs.
Basic Vegetables:
- Onions, celery, and carrots are some of the cheapest veggies. For best pricing, check the discount stores.
- Store onions away from potatoes. Slip it in a produce bag with another over the top. Poke extra holes in the carrot bag, place in the produce draw at right angles to any grooves, and turn now and then.
Canned Mushrooms:
- Canned mushrooms are about half the price of sales-priced button mushrooms.
- They’re an easy option; any fresh mushrooms need to be cooked before adding.
Asian Condiments and Ingredients:
- Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check the American/Asian and International aisles.
- Asian markets are a fabulous option. Pricing on chicken and other proteins is often outstanding, too.
- Some basic items, like Soy Sauce, are now carried at the discount groceries.
Fancy Chinese or Asian Vegetables:
- Shop around for the best pricing; they vary wildly from place to place. Again, check for sales before the Chinese New Year.
- Compare to buying bean sprouts, water chestnuts, and mushrooms on their own.
Rice:
Basic rice is always inexpensive, but can be downright cheap. Buy larger bags, leave instant, converted, and specialty rice on the shelf. Expiration dates aren’t a concern with rice.
- Check Asian, Latino or Middle Eastern markets, discount stores & buyers clubs for great pricing.
- At the grocery, check those same areas if your store has them. Watch for sales, especially before the Asian or Lunar New Year.
Classic Midwestern Chow Mein
Classic Midwestern Chow Mein with Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: main dish chicken
- Cuisine: Asian
Ingredients
- 2 chicken breasts, about 12 ounces
- 2 large or three small stalks celery with leaves if possible, sliced diagonally into 1/3” pieces
- 2 medium-sized carrots, sliced diagonally into 1/4” pieces
- 1 large onion, cut in half pole to pole, then sliced pole to pole, 1/3 inches
- 1/2 red bell pepper, sliced into 1/3 inch pieces, then cut into thirds
- 3/4 teaspoon garlic salt
- 1/2 to 3/4 teaspoon sugar
- 4 cups of chicken stock or water
- 1 cup of bean sprouts, from a 14-ounce can, drained
- 1 small can or jar (4 to 5 ounces) of sliced mushrooms, drained
- 1 small can water chestnuts sliced or whole and sliced yourself, drained
- 3 tablespoons soy sauce (or to taste)
- 3 tablespoons cornstarch dissolved in 1/4 cup of water (see note in recipe)
- thinly sliced green onion for garnish
Note:
- A can Chinese vegetables, drained, may be used instead of the bean sprouts, mushrooms, and water chestnuts. Check for ingredients.
Instructions
In a large saucepan or Dutch oven, add chicken breasts, celery, carrots, onion, bell pepper, garlic salt, and sugar. Add stock or water, bring to a boil then reduce to a gentle simmer. Partially cover and simmer until chicken is cooked through and vegetables are soft but still have some texture, 15 minutes or so. Remove the chicken, cut or shred, and set aside.
At a low simmer, add the canned/jarred vegetables of choice and the soy sauce. Heat through.
In the meantime, place the cornstarch into a small cup and while stirring, add in the water to form a slurry. Add slurry to the pot, gently stirring until the sauce has thickened. (See note.) Add the chicken back to the pot to heat through. Taste and just the amount of Soy Sauce if needed.
Serve over rice garnished with Crispy Chow Mein Noodles.
Notes:
- If the sauce seems too thick, add a bit of water to thin.
- If the sauce isn’t’ thick enough for your taste, mix up a little more cornstarch slurry (start with a tablespoon of cornstarch) add to the pot and simmer for a minute or two.
6 thoughts on “Classic Midwestern Chow Mein”