Reviewed: Mar. 3, 2013

Not the most Asian tasting dish, but it was nice. I used bok choy instead of celery, baby corn spears instead of corn kernels, and olive oil instead of butter. I think that I will use a little more soy sauce next time and use sesame oil instead of butter.

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Reviewer:

SWRDPRINCESS

Cooking Level: Expert

Reviewed: Aug. 11, 2012

I bought Chinese Noodles from the grocery store to serve this dish over. For the green beans, I used the fresh, sweet & tender, small, French green beans, that I cut in half. And I only used one onion. Everyone loved the dish, and my daughter thought I had purchased the dish from a restaurant, or bought it from a store. :)

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Reviewer:

Jeaninne

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Reviewed: Jan. 15, 2012

Thank you for having the REAL chow mein recipe...with some changes noted in comments. The West coast can take their noodles and really brown them. Over sticky rice is best.

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Reviewer:

wiscman

Reviewed: Nov. 8, 2011

Sooo very good. I added a little more lite soy sauce and about 1/2 cup diagonally sliced carrots. Thank you, Ruth for a keeper recipe!

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Reviewer:

BirdNSav

Cooking Level: Expert

Reviewed: Oct. 6, 2011

This was an easy chow mein recipe. I did add some yakisoba noodles because when I think of Chow Mein, I think of noodles. DO NOT USE yakisoba noodles! The chicken broth makes it taste like super dried ramen noodles.

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Reviewer:

CamilleConsul

Reviewed: Sep. 9, 2011

This was a pretty good, basic recipe - I am sure it could be customized to your own taste. As it is, I found it a great way to clean out leftover veggies - throw in some mushrooms, beans, frozen mixed veggies, it all works. I think next time I make it, though, I will try to use Asian veggies like straw mushrooms, water chestnuts, etc. Having authentic chow mein noodles made a big difference with this recipe, I think, and also I used a little sesame oil instead of the butter to add some nice flavor to the recipe. Overall, a keeper. Thanks for sharing!

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Reviewer:

kfcempress

Cooking Level: Intermediate

Reviewed: Aug. 16, 2011

This is a great chow mein recipe! I usually trade out the baby corn and green beans for water chesnuts and bamboo, but that's just my personal taste. It really has a wonderful subtle flavor. Yum!

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Reviewer:

ABiggie

Reviewed: Jun. 29, 2011

jiust wanted to say 30 years ago, this was a special recipe, heck I remember my mom opening that can of chicken chow mein and serving it with the noodles that came on top of the chow mein can, with minute rice. This lady was sharing a reciepe that made her happy. Breathe ok, serenity now.

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Reviewer:

Piper

Reviewed: Dec. 13, 2010

This isn't really a review. But, growing up I learned Chow Mein was on a bed of Chow Mein Noodles. Chop Suey was served over steamed rice and that was the only difference between the two. Just an FYI.

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Reviewer:

Gregg

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Sep. 28, 2010

Where are the noodles? For you east coasters who believe Chow Mein is a dish to be served on rice, you've got it wrong. Mein means noodles! Don't take my noodles from me!

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