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If I’m ordering takeout or eating in, I almost always make sure to get both Fried Rice and a Chowmein. One of my sons prefers rice and the other noodles, although I can never remember which is which ? Chowmein noodles are widely available. The most common kind are found dry in a 454 approx gm bag. I prefer to use the fresh semi cooked steamed noodles. These come sealed in bags in the fridge section of your local Oriental store. If you can’t find these, just ½ cook the dry noodles, drain and dry them well before using.

The protein and vegetables you use is totally upto you. I used Shrimp, Chicken, Cauliflower, Mushrooms, Green Pepper & Tofu in this recipe but you can use Broccoli, Carrots, Bok Choy, Celery … the world is your oyster!

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Mixed Chowmein


  • 1/4 cup Oil
  • 1 lb that is roughly 500 gms semi cooked steam cooked Noodles
  • 1/4 cup sliced Spring Onions
  • 1 cup Cauliflower florets
  • 1 cup Green pepper cut in strips
  • 1 cup Mushrooms
  • 400 gms of Shrimp
  • 200 gms cooked Chicken
  • ½ cup fried Tofu cut in strips
  • 2 tablespoons Chilli paste or Sambal oelek
  • 2 tbsps of dark soya sauce


  1. Heat the oil and fry the semi cooked steam cooked noodles, remove and keep aside
  2. In a wok, add more oil and add the sliced spring onions, cauliflower and green pepper
  3. Give this a good saute so the cauliflower & mushrooms cook
  4. Make room for the deveined and shelled shrimp(I left the head on) and cook for a minute or so on each side
  5. Make room on the other side and add the chicken
  6. Give everything a good saute again
  7. Add the tofu, followed by the noodles, chilli paste and soya and toss well to coat