Reviewed: Sep. 29, 2009

Sorry, but this just was not very flavorful. I expected mild and I love chow mein, but this just didn't do it for me. I followed the recipe exactly, only adding a few more vegies than called for.

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girlwolf

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Reviewed: Aug. 22, 2009

If you are using fresh veggies, (and realize you can be creative veering to bits of colorful options not listed) this is really good. It IS mild, so if you are thinking spicy, you might want to throw in some red pepper. We like it over rice with crunchy chow mein noodles on top.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Reviewed: May 18, 2009

This was good but needed work for my family. I hope you try it and see if you like it. I did and i know what i need to do to get it were my family likes it.

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Buttercup

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Clearlake, California, USA

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Reviewed: May 14, 2009

Just made this recipe today and I must say, we loved it. I did the onions, celery and mushrooms (canned) along with the garlic powder. Sauted that a few minutes then threw in raw chopped chicken breast and continued to saute till cooked. Then the chicken broth and a can of drained stir fry vegtables. Simmered that a few minutes and then the soy sauce and then the cornstarch water mix. I served over rice noodles and some sides of sweet plum sauce and soy sauce. I will make this often. Thanks for the good recipe.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Apr. 4, 2009

I tried this out for dinner tonight, everyone enjoyed it. I added about double the soy sauce and used bean sprouts in place of green beans. I think next time I make it I'll use less chicken broth, maybe only 2 cups instead of the 2 and a half it calls for. I served it on stir-fried chow mein noodles, tossed with a touch of sesame oil...I really enjoyed it!

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Nerdy Guy

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Reviewed: Mar. 1, 2009

Good dish but, is everyone out there that likes Chowmein to young to remember in the 70's chowmein was only made with beansprouts, green onions carrots, celery with bits of meat and all of this was put over hard noodles. It was piles high on your plate and great to eat. Only older chinese resturants seem to know about this.

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linda

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Reviewed: Feb. 13, 2009

Love the recipe...and to veggigoddess. It just seems obvious that you add noodles as you see fit

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Frey

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Reviewed: Jan. 24, 2009

It was a hit! I am not a huge fan of Chinese foods and this was just enough for me. I used 1/4 cup soy and cauliflower instead of green beans. I only used one onion and next time I would use more mushrooms. I slightly fried the noodles in some olive oil after draining and rinsing because it was the only oil I had on hand. It is yummy, thank you!

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apaige232

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 20, 2009

It was ok. I liked the mix of veggies and the crunchiness but overall it was just "ok".

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jahbree1

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Reviewed: Nov. 20, 2008

Tasty and easy to make.

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marley102va

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Reviewed: Oct. 25, 2008

Not bad, a little bland, needed to add more ginger and garlic. Will definitely make this again but add more stuff.

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SHOKAP

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Reviewed: Jun. 14, 2008

This was pretty good, although not a true oriental taste. Here are the changes I made (a combination of those previously listed): I added about 1 cup sugar snap peas, 1/4 tsp ginger, 1 tsp garlic powder, 1/4 c soy sauce, 2 1/2 T cornstarch. Next time I won't do the green beans, because for me they didn't make much sense, perhaps bean sprouts would have been better.

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Roseann

Cooking Level: Intermediate

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Reviewed: May 27, 2008

This really lacked something. Was more like a Pot Pie filling than a Chow Mein. Made the noodles like a prior reviewer suggested- fried in oil, soy sauce and ginger; those were really good.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: May 5, 2008

This one tastes almost like the canned chicken Chow mein. I thought it was good but it was missing a little something.

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kgmommy

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Reviewed: Mar. 18, 2008

This was absolutely delicious! I did change it a bit just to take out the celery and green beans and to add bean sprouts and water chestnuts. The sauce was a little on the thin/watery side but next time I think I will add less chicken broth. I served it over white rice so instead of chicken chow mein, I made chicken chop suey! Great recipe!

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aprilh

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Reviewed: Jan. 20, 2008

Very good! We served the dish over rice, and it was wonderful vegetable filled comfort food on a cold day. I used fresh green beans from the garden but I imagine frozen green beans would be good too. I also buy rotisserie chickens from the store deli, and use them for all my recipes that call for cooked chicken. It is a big time saver for me when cooking.

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Rauscher

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

very excellent chow mein...i would just like to clear something up for everyone...i was born in philadelphia..but moved to LA for college...Lo Mein is the dish on the east coast which west coasters consider Chow Mein...chow mein is actually an eggy, runny dish served over white rice...Lo Mein (means soft noodles) is the noodles and brown sauce...please dont botch this recipe! it is perfect for what chow mein REALLY is.

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Gabby N

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Reviewed: Nov. 13, 2007

I LOVE Chinese food and this recipe fills my love of Chinese food. Great recipe and thanks for posting it!

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DXHEATHER

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Reviewed: Nov. 4, 2007

Really good, will definately make it again. What's great about recipes like this is that you can really throw whatever you have on hand in them. It was quick and healthy, all in the prep work, which makes a great weeknight meal. My own changes: I cooked the chicken in 2 minced garlic cloves and olive oil, used 1 can sliced water chestnuts, 2 cloves pressed garlic instead of garlic powder, 1/4 tsp. ginger, 1/2 cup sugar snap peas & 1/2 cup bean sprouts instead of green beans, 2 1/2 tbs of cornstarch and 2 1/2 tbs soy sauce.

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GingerSnap

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Reviewed: Nov. 1, 2007

I was fifteen before I realized that Chinese restaurants served more than just chow mein because that's all my mom ever ordered when we got take out. This is one of my least favorite Chinese dishes, but my hubster loves it and enjoyed this version very much. Even in restaurants, chow mein isn't all that flavorful, but I did add more seasonings and more soy sauce to give it a little zip. I also threw in water chestnuts, sugar snap peas instead of the beans and a ton of sliced onions. A light and healthy dinner, Ruth, and I thank you!

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