Golden Crown Restaurant House Special Chow Mein


  • 15 oz Chow Mein Noodles (not canned)
  • 1/4 cup Vegetable oil, divided
  • 2 Garlic cloves, minced
  • 1 1/2 cup Fresh bean sprouts
  • 1/4 cup Slivered bok choy
  • 1/4 cup Slivered carrot
  • 1/4 cup Slivered green pepper
  • 1/4 cup Slivered celery
  • 2 Tbsp Sliced water chestnuts
  • 2 Tbsp Slivered bamboo shoots
  • 2 Tbsp Sliced canned mushrooms
  • 2 Tbsp Slivered onion
  • 1/4 lbs Peeled small shrimp 60 to 75 per pound size)
  • 1/4 cup Chopped chicken
  • 1/4 cup Slivered Chinese BBQ pork
  • 1 cup Chicken broth
  • 1 Tbsp Cornstarch
  • 1 tsp Oyster sauce
  • 1/2 tsp Granulated sugar
  • 1/8 tsp Salt


Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic.

Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for several minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid.

Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.

Makes 1

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