Chow mein (/ˈtʃaʊˈmeɪn/) are stir-friednoodles, the name being the romanization of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants. It is particularly popular in the United States, Britain, Nepal, India, Australia, and South Africa.
There are a number of varieties of chow mein.
Etymology
The word means 'fried noodles', chow meaning 'fried' and mein meaning 'noodles'. The pronunciation chow mein is an English corruption of the Taishanese pronunciation chāu-mèing. The lightly pronounced Taishanese[ŋ], resembling the end of a Portuguese nasal vowel, was taken to be /n/ by English speakers. The Taishan dialect was spoken by migrants to America from Taishan.
A Meinü robot is a Chinese gynoid model which was reported on in Chinese news sources in 2006. In Mandarin, Měinǚ Jīqìrén 美女机器人 literally means "beautiful-woman robot" and is officially translated "beauty robot". The first Meinü was later named Miss Rong Cheng.
The unit is capable of locomotion, using visual navigation to avoid obstacles, speech recognition, emotion recognition (whether audio or gestural is not stated), and speaking. The languages it uses are English, Mandarin and Sichuan dialect. It can tell jokes, sing songs, etc. It is intended for tour-guide applications, businesses and hotels, advertising, and possibly for TV-show hosting.
Rong Cheng was sent to the Sichuan Science and Technology Museum to be a receptionist or tour guide. The build cost was approximately 300,000 yuan ($37,500), but the inventors expect this can be reduced to a third of that if 100 are to be produced. Only one year of research was required to produce it, which suggests it builds on other projects.
The song garnered little radio play and subsequently failed to chart well on American rock charts, peaking at No. 40 on the US Mainstream Rock Tracks chart. An NME review derided the track as "boring".
In a later interview on Reddit, Tankian was asked how the collaboration had come about, replying: "Chino asked and I obliged:) We´ve all been friends an toured together for many years"
Music video
During the week of January 20, 2007, the band filmed a music video for "Mein", which was subsequently leaked to YouTube on March 2. Directed by Bernard Gourley, the video depicted many hip hop influences and breakdancers while the band performed on top of a parking structure with the Los Angeles skyline in the background.
The Chow Chow or Chow (from Chinese:獢) is a dog breed originally from northernChina, where it is known as the "Fluffy Lion-dog" (sōng shī quǎn松狮犬) in Chinese.
The breed has also been called the Tang Quan, "Dog of the Tang Empire". It is believed that the Chow Chow is one of the native dogs used as the model for the Chinese guardian lions, the traditional stone guardians found in front of Buddhist temples and palaces.
History
The Chow Chow has been identified as a basal breed that predates the emergence of the modern breeds in the 19th Century.
The breed probably originated in the high steppe regions of Siberia or Mongolia, and much later used as temple guards in China, Mongolia and Tibet. A bas-relief from 150 BC (during the Han Dynasty) includes a hunting dog similar in appearance to the Chow. Later Chow Chows were bred as a general-purpose working dog for herding, hunting, pulling, and guarding. From what records survive, some historians believe that the Chow was the dog described as accompanying the Mongolian armies as they invaded southward into China as well as west into Europe and southwest into the Middle East in the 13th century AD. The breed belongs to a subset identified by a particular genetic cluster, which includes breeds from central Africa, the Middle East, Tibet, China, Japan and the Arctic. It has been suggested that the origin of this subset may have originated with pariah dogs in Asia, who migrated with nomadic human groups.
The album was recorded and mixed by David B. Livingstone, who at the time was the guitarist for God Bullies, and producer Tim Mac. Originally, the record had been mixed to videotape but the result was of poor quality, forcing Mac and Livingstone to remix the entire album from scratch within the relatively short time span of 4 hours. Livingstone has said, "I always felt that they got really screwed. I felt really bad." and that he intends to eventually remix the entire album from the original masters.
Release
The album was never released on its own on CD. It can be found on the Old Gold 1989–1991 compilation released in 1996, with the exception of the song "Chow". Amphetamine Reptile Europe released the album in its entirety on a two-for-one CD that included "Peacetika", although "I Miss Her Beer" and "Sugar" are combined into one track.
How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them...
How Chinese Chefs cook CHICKEN CHOW MEIN 🍜 Mum and Son professional chefs cook
We have done a few chow mein recipes before, but this one is slightly different, before we showed you how to use poached chicken to make the chow mein, this time, we're showing you how to make it with velveted chicken, we've also made this tutorial far more detail in, where we answer the most common questions we get in chow mein videos that we missed in past recipe videos, like why do my noodles stick? Why do my noodles clump together? The more like takeaway or takeout version is found in our 1st cookbook, this is more like an old school recipe. Hopefully this video will refresh some stuff for you guys who have seen our work before or if you're new, teach you some new techniques to make really tasty noodles at home, and if I'm honest, I do think this version of chicken chow mein is much be...
Ziangs: How to cook Takeaway Chicken Chow Mein (dry)
Buy ingredients below:
Lucky boat No1 noodles: https://www.chinandchoo.com/product-page/3x-lucky-boat-noodles-approx-330g
Buy MSG here: https://www.chinandchoo.com/product-page/monosodium-glutamate-msg-150g
Buy Light soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
Buy Dark soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-dark-soy-sauce-500ml
Buy an essential ingredients kit here: https://www.chinandchoo.com/product-page/copy-of-lee-kum-kee-lkk-premium-oyster-sauce-510g
Join this channel to get access to perks: https://www.youtube.com/channel/UCZuRdOmjTkCwi8WlSzv5I8w/join
Pre Order our Cookbook! and other Chinese takeaway ingredients on our webstore https://www.chinandchoo.com/shop remember to click load more and...
published: 15 Jan 2018
The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper
Noodles should be cheap, they're even cheaper when you make them at home.
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---------------------------------------------------------------
Full Recipe: https://www.joshuaweissman.com/post/the-cheapest-noodle-dish-ever-chicken-chow-mein-but-cheaper
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sa...
This quick, easy and cheap chicken chow mein is the perfect recipe for a busy lifestyle and for those who enjoy delicious-tasting food. This chow mein recipe has beautiful texture and colour, and the flavours work well together. Please enjoy.
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Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz n...
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
_______________________________________
SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
_______________________________________
TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
_______________________________________
SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
_______________________________________
TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
We have done a few chow mein recipes before, but this one is slightly different, before we showed you how to use poached chicken to make the chow mein, this tim...
We have done a few chow mein recipes before, but this one is slightly different, before we showed you how to use poached chicken to make the chow mein, this time, we're showing you how to make it with velveted chicken, we've also made this tutorial far more detail in, where we answer the most common questions we get in chow mein videos that we missed in past recipe videos, like why do my noodles stick? Why do my noodles clump together? The more like takeaway or takeout version is found in our 1st cookbook, this is more like an old school recipe. Hopefully this video will refresh some stuff for you guys who have seen our work before or if you're new, teach you some new techniques to make really tasty noodles at home, and if I'm honest, I do think this version of chicken chow mein is much better than most Chinese takeaways and takeouts out there.
If you want any other dishes, please comment them below, it really does help our channel and the content we make.
Buy or second cookbook here: https://www.chinandchoo.com/product-page/pre-order-1st-edition-ziangs-new-cookbook-part-deux-hardback
Buy our 1st cookbook here https://www.chinandchoo.com/product-page/pre-order-re-print-chin-and-choo-s-chinese-takeaway-cooking-bible-1
Join the recipe vault www.chinandchooscookeryschool.com
Links to things we recommend www.linktree.com/ziangs
Send products for review or mail to:
Ziangs Food Workshop
PO Box 118
TA24 9DS
00:00 Introduction
00:39 Noodles takeaways use
01:45 Noodle prep
02:16 Why noodles stick to your wok
04:12 Veg prep
06:07 Velveting chicken
09:23 Cooking the chow mein
14:04 Extra hints and tips
We have done a few chow mein recipes before, but this one is slightly different, before we showed you how to use poached chicken to make the chow mein, this time, we're showing you how to make it with velveted chicken, we've also made this tutorial far more detail in, where we answer the most common questions we get in chow mein videos that we missed in past recipe videos, like why do my noodles stick? Why do my noodles clump together? The more like takeaway or takeout version is found in our 1st cookbook, this is more like an old school recipe. Hopefully this video will refresh some stuff for you guys who have seen our work before or if you're new, teach you some new techniques to make really tasty noodles at home, and if I'm honest, I do think this version of chicken chow mein is much better than most Chinese takeaways and takeouts out there.
If you want any other dishes, please comment them below, it really does help our channel and the content we make.
Buy or second cookbook here: https://www.chinandchoo.com/product-page/pre-order-1st-edition-ziangs-new-cookbook-part-deux-hardback
Buy our 1st cookbook here https://www.chinandchoo.com/product-page/pre-order-re-print-chin-and-choo-s-chinese-takeaway-cooking-bible-1
Join the recipe vault www.chinandchooscookeryschool.com
Links to things we recommend www.linktree.com/ziangs
Send products for review or mail to:
Ziangs Food Workshop
PO Box 118
TA24 9DS
00:00 Introduction
00:39 Noodles takeaways use
01:45 Noodle prep
02:16 Why noodles stick to your wok
04:12 Veg prep
06:07 Velveting chicken
09:23 Cooking the chow mein
14:04 Extra hints and tips
Buy ingredients below:
Lucky boat No1 noodles: https://www.chinandchoo.com/product-page/3x-lucky-boat-noodles-approx-330g
Buy MSG here: https://www.chinandchoo.com/product-page/monosodium-glutamate-msg-150g
Buy Light soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
Buy Dark soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-dark-soy-sauce-500ml
Buy an essential ingredients kit here: https://www.chinandchoo.com/product-page/copy-of-lee-kum-kee-lkk-premium-oyster-sauce-510g
Join this channel to get access to perks: https://www.youtube.com/channel/UCZuRdOmjTkCwi8WlSzv5I8w/join
Pre Order our Cookbook! and other Chinese takeaway ingredients on our webstore https://www.chinandchoo.com/shop remember to click load more and scroll down to find the cookbook.
Chin Cooks Stuff: https://www.youtube.com/channel/UCX8ZTH_5nnWbBo_yc6XuqSQ
Visit our webstore to buy products or to register interest in our cookbook https://www.chinandchoo.com/shop
Support: https://www.patreon.com/ziangs
Website: https://www.chinandchoo.com
Instagram: https://www.instagram.com/chin_ziangs
Instagram: https://www.instagram.com/chinandchoo
Twitter: https://www.twitter.com/ziangsw
Facebook: https://www.facebook.com/ziangsorientalfoodworkshop
Chin's FB page: https://www.facebook.com/chin.taylor.52/
TikToK: https://vm.tiktok.com/ZSHrF2Y1/
MSG DON'T BELIEVE THE MYTHS! MSG Links:
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196
https://en.wikipedia.org/wiki/Monosodium_glutamate?wprov=sfla1
https://www.bbc.com/future/article/20151106-is-msg-as-bad-as-its-made-out-to-be
https://www.nicswell.co.uk/health-news/umami-flavouring-may-help-you-feel-fuller-faster
https://www.skepticalraptor.com/skepticalraptorblog.php/msg-myth-versus-science/
https://www.youtube.com/watch?v=ERVRjAYBOp0&t=3s
https://www.discovermagazine.com/health/msg-isnt-bad-for-you-according-to-science
Buy MSG here: https://www.chinandchoo.com/product-page/monosodium-glutamate-msg-150g
Buy Potato Starch here: https://www.chinandchoo.com/product-page/potato-starch-500g
Buy Light soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
Buy Dark soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-dark-soy-sauce-500ml
Buy an essential ingredients kit here: https://www.chinandchoo.com/product-page/copy-of-lee-kum-kee-lkk-premium-oyster-sauce-510g
Here are links to products we recommend and that we use in our videos Amazon
Affiliates Induction wok hob: https://amzn.to/3oii3Ux
Temp probe: https://amzn.to/3diUaWo
Wok, good all round non-stick: https://amzn.to/3dfqNVa
Pre-Seasoned Cast Iron wok: https://amzn.to/2HtsgtU
Kind of wok that a takeaway would use flat base: https://amzn.to/2AXT3Jc
Kind of wok that a takeaway would use round base (this is what most takeaways use): https://amzn.to/2RZqBQY
Best kind of cooking utensil for use with non-stick woks: https://amzn.to/2CAnbtZ
Utensil holder for use with an iron woks (used in takeaways): https://amzn.to/2CB5SZP
Small clever (we use a lot): https://amzn.to/3xPsiTe
Large meat clever (the ones all takeaways use): https://amzn.to/2CyCDHc
Meat clever we love (personal use): https://amzn.to11/2CDX31h
Heavy duty wood chopping board: https://amzn.to/3EmcZny
Small rice cooker 0.8 litres: https://amzn.to/2AVv5OG
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must): https://amzn.to/2HxTe3M
Non-stick sauce pot for making pastes: https://amzn.to/3DmBxvs
Pot for making batches for sauces: https://amzn.to/3dgKHyW
Plastic takeaway containers so you can pot them up like a real takeaway: https://amzn.to/2W5tsqA
Foil takeaway containers so you can pot them up like a real takeaway: https://amzn.to/2U8mQpt
Bamboo handle spider skimmer for taking things out of hot water or oil: https://amzn.to/2DrTeOA
Laser Thermometer: https://amzn.to/2CEl48H
Main Camera we use: https://amzn.to/3rrSWRf
Mic for main cam: https://amzn.to/3luArrE
Rig for mic to attach to camera: https://amzn.to/3dbYffl
Second Camera we use: https://amzn.to/3Dg6cKL
Lapel mics we use when we remember: https://amzn.to/2ZOLd49
Buy ingredients below:
Lucky boat No1 noodles: https://www.chinandchoo.com/product-page/3x-lucky-boat-noodles-approx-330g
Buy MSG here: https://www.chinandchoo.com/product-page/monosodium-glutamate-msg-150g
Buy Light soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
Buy Dark soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-dark-soy-sauce-500ml
Buy an essential ingredients kit here: https://www.chinandchoo.com/product-page/copy-of-lee-kum-kee-lkk-premium-oyster-sauce-510g
Join this channel to get access to perks: https://www.youtube.com/channel/UCZuRdOmjTkCwi8WlSzv5I8w/join
Pre Order our Cookbook! and other Chinese takeaway ingredients on our webstore https://www.chinandchoo.com/shop remember to click load more and scroll down to find the cookbook.
Chin Cooks Stuff: https://www.youtube.com/channel/UCX8ZTH_5nnWbBo_yc6XuqSQ
Visit our webstore to buy products or to register interest in our cookbook https://www.chinandchoo.com/shop
Support: https://www.patreon.com/ziangs
Website: https://www.chinandchoo.com
Instagram: https://www.instagram.com/chin_ziangs
Instagram: https://www.instagram.com/chinandchoo
Twitter: https://www.twitter.com/ziangsw
Facebook: https://www.facebook.com/ziangsorientalfoodworkshop
Chin's FB page: https://www.facebook.com/chin.taylor.52/
TikToK: https://vm.tiktok.com/ZSHrF2Y1/
MSG DON'T BELIEVE THE MYTHS! MSG Links:
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196
https://en.wikipedia.org/wiki/Monosodium_glutamate?wprov=sfla1
https://www.bbc.com/future/article/20151106-is-msg-as-bad-as-its-made-out-to-be
https://www.nicswell.co.uk/health-news/umami-flavouring-may-help-you-feel-fuller-faster
https://www.skepticalraptor.com/skepticalraptorblog.php/msg-myth-versus-science/
https://www.youtube.com/watch?v=ERVRjAYBOp0&t=3s
https://www.discovermagazine.com/health/msg-isnt-bad-for-you-according-to-science
Buy MSG here: https://www.chinandchoo.com/product-page/monosodium-glutamate-msg-150g
Buy Potato Starch here: https://www.chinandchoo.com/product-page/potato-starch-500g
Buy Light soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
Buy Dark soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-dark-soy-sauce-500ml
Buy an essential ingredients kit here: https://www.chinandchoo.com/product-page/copy-of-lee-kum-kee-lkk-premium-oyster-sauce-510g
Here are links to products we recommend and that we use in our videos Amazon
Affiliates Induction wok hob: https://amzn.to/3oii3Ux
Temp probe: https://amzn.to/3diUaWo
Wok, good all round non-stick: https://amzn.to/3dfqNVa
Pre-Seasoned Cast Iron wok: https://amzn.to/2HtsgtU
Kind of wok that a takeaway would use flat base: https://amzn.to/2AXT3Jc
Kind of wok that a takeaway would use round base (this is what most takeaways use): https://amzn.to/2RZqBQY
Best kind of cooking utensil for use with non-stick woks: https://amzn.to/2CAnbtZ
Utensil holder for use with an iron woks (used in takeaways): https://amzn.to/2CB5SZP
Small clever (we use a lot): https://amzn.to/3xPsiTe
Large meat clever (the ones all takeaways use): https://amzn.to/2CyCDHc
Meat clever we love (personal use): https://amzn.to11/2CDX31h
Heavy duty wood chopping board: https://amzn.to/3EmcZny
Small rice cooker 0.8 litres: https://amzn.to/2AVv5OG
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must): https://amzn.to/2HxTe3M
Non-stick sauce pot for making pastes: https://amzn.to/3DmBxvs
Pot for making batches for sauces: https://amzn.to/3dgKHyW
Plastic takeaway containers so you can pot them up like a real takeaway: https://amzn.to/2W5tsqA
Foil takeaway containers so you can pot them up like a real takeaway: https://amzn.to/2U8mQpt
Bamboo handle spider skimmer for taking things out of hot water or oil: https://amzn.to/2DrTeOA
Laser Thermometer: https://amzn.to/2CEl48H
Main Camera we use: https://amzn.to/3rrSWRf
Mic for main cam: https://amzn.to/3luArrE
Rig for mic to attach to camera: https://amzn.to/3dbYffl
Second Camera we use: https://amzn.to/3Dg6cKL
Lapel mics we use when we remember: https://amzn.to/2ZOLd49
Noodles should be cheap, they're even cheaper when you make them at home.
Get My Cookbook: http://bit.ly/JWCookbookAmazon
Additional Cookbook Options (other ...
Noodles should be cheap, they're even cheaper when you make them at home.
Get My Cookbook: http://bit.ly/JWCookbookAmazon
Additional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbook
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Subreddit: https://www.reddit.com/r/JoshuaWeissman/
---------------------------------------------------------------
Full Recipe: https://www.joshuaweissman.com/post/the-cheapest-noodle-dish-ever-chicken-chow-mein-but-cheaper
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g) corn starch
Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*
This quick, easy and cheap chicken chow mein is the perfect recipe for a busy lifestyle and for those who enjoy delicious-tasting food. This chow mein recipe ha...
This quick, easy and cheap chicken chow mein is the perfect recipe for a busy lifestyle and for those who enjoy delicious-tasting food. This chow mein recipe has beautiful texture and colour, and the flavours work well together. Please enjoy.
My Recipes - https://chefjackovens.com
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Special Thanks To All Patreon Members
CJE
David Taylor
Trip
Michael
Bent Ed
Brett
George Crossman
Featheredindian
Gricelda Gomez
Tucker Lutz
Scorpion Zevs
Bozo
Will Stanton
Aljo Cammo
Ken Ontko
Angelo D
Alpha Leonis
Saul Pineda
Ohmachi
Mark McLane
Al Philp
Adrian Keevill
Jonathan Sanchez
Naz
Cat
Taliferrue
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Andrew Durham
Daniel Byrne
Dimmy
Jessica Hoernemann
Laurence Doherty
M Odeh
Ethan Naluz
Dennis Houghton
Coco Tan
Oquelius
Team Aelskling
Tom Billman
Become A Channel Member - https://www.youtube.com/channel/UCqRdvREgI2qLnKtiMfswzZQ/join
Shout Out To YouTube Members -
Patricia Treslove
Steed Chedgey
Aljo Cammo
Kris P
Andrew Petri
Francesca Jellison
Lina Kanj
Hien Nguyen
Markus
Lina Kanj
Late
Paul Sessanga
Ingredients -
Chow Mein Sauce -
2 Tbsp (40ml) - Dark Soy Sauce or Light Soy Sauce
2 Tbsp (60g) - Oyster Sauce
1 Tbsp (20ml) - Sesame Oil
2 Tbsp (40ml) - Shaoxing Wine
12g (0.4oz) - Granulated Sugar
Ground White Pepper To Taste
Chicken, Vegetables & Noodles -
2 Tbsp (40ml) - Peanut Oil
350g (12.3oz) - Chicken Thigh, Thinly Sliced
100g (3.5oz) - Swiss or Chestnut Mushrooms, Thinly Sliced
150g (5.2oz) - Green Cabbage, Thinly Sliced
2 - Carrots, Julienned
4 - Garlic Cloves, Roughly Chopped
4-5 - Large Spring Onions (Scallions), Roughly Chopped
250g (8.8oz) - Bean Sprouts (Optional)
350g (12.3oz) - Fresh Egg Noodles or Dried Noodles
#chowmein #noodles #chickenchowmeinrecipe
This quick, easy and cheap chicken chow mein is the perfect recipe for a busy lifestyle and for those who enjoy delicious-tasting food. This chow mein recipe has beautiful texture and colour, and the flavours work well together. Please enjoy.
My Recipes - https://chefjackovens.com
Instagram - https://www.instagram.com/chefjackovens/
Facebook - https://www.facebook.com/ChefJackOvens
TikTok - https://www.tiktok.com/@chefjackovens?lang=en
Luvele Containers - https://www.luvele.com/?ref=qNAC7JWq6gdhha
My Knives - https://www.koiknives.com/collections/koi
Patreon - http://patreon.com/chefjackovens
Herbs & Spices - https://centuriesahead.com.au
Special Thanks To All Patreon Members
CJE
David Taylor
Trip
Michael
Bent Ed
Brett
George Crossman
Featheredindian
Gricelda Gomez
Tucker Lutz
Scorpion Zevs
Bozo
Will Stanton
Aljo Cammo
Ken Ontko
Angelo D
Alpha Leonis
Saul Pineda
Ohmachi
Mark McLane
Al Philp
Adrian Keevill
Jonathan Sanchez
Naz
Cat
Taliferrue
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Andrew Durham
Daniel Byrne
Dimmy
Jessica Hoernemann
Laurence Doherty
M Odeh
Ethan Naluz
Dennis Houghton
Coco Tan
Oquelius
Team Aelskling
Tom Billman
Become A Channel Member - https://www.youtube.com/channel/UCqRdvREgI2qLnKtiMfswzZQ/join
Shout Out To YouTube Members -
Patricia Treslove
Steed Chedgey
Aljo Cammo
Kris P
Andrew Petri
Francesca Jellison
Lina Kanj
Hien Nguyen
Markus
Lina Kanj
Late
Paul Sessanga
Ingredients -
Chow Mein Sauce -
2 Tbsp (40ml) - Dark Soy Sauce or Light Soy Sauce
2 Tbsp (60g) - Oyster Sauce
1 Tbsp (20ml) - Sesame Oil
2 Tbsp (40ml) - Shaoxing Wine
12g (0.4oz) - Granulated Sugar
Ground White Pepper To Taste
Chicken, Vegetables & Noodles -
2 Tbsp (40ml) - Peanut Oil
350g (12.3oz) - Chicken Thigh, Thinly Sliced
100g (3.5oz) - Swiss or Chestnut Mushrooms, Thinly Sliced
150g (5.2oz) - Green Cabbage, Thinly Sliced
2 - Carrots, Julienned
4 - Garlic Cloves, Roughly Chopped
4-5 - Large Spring Onions (Scallions), Roughly Chopped
250g (8.8oz) - Bean Sprouts (Optional)
350g (12.3oz) - Fresh Egg Noodles or Dried Noodles
#chowmein #noodles #chickenchowmeinrecipe
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
_______________________________________
SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
_______________________________________
TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
We have done a few chow mein recipes before, but this one is slightly different, before we showed you how to use poached chicken to make the chow mein, this time, we're showing you how to make it with velveted chicken, we've also made this tutorial far more detail in, where we answer the most common questions we get in chow mein videos that we missed in past recipe videos, like why do my noodles stick? Why do my noodles clump together? The more like takeaway or takeout version is found in our 1st cookbook, this is more like an old school recipe. Hopefully this video will refresh some stuff for you guys who have seen our work before or if you're new, teach you some new techniques to make really tasty noodles at home, and if I'm honest, I do think this version of chicken chow mein is much better than most Chinese takeaways and takeouts out there.
If you want any other dishes, please comment them below, it really does help our channel and the content we make.
Buy or second cookbook here: https://www.chinandchoo.com/product-page/pre-order-1st-edition-ziangs-new-cookbook-part-deux-hardback
Buy our 1st cookbook here https://www.chinandchoo.com/product-page/pre-order-re-print-chin-and-choo-s-chinese-takeaway-cooking-bible-1
Join the recipe vault www.chinandchooscookeryschool.com
Links to things we recommend www.linktree.com/ziangs
Send products for review or mail to:
Ziangs Food Workshop
PO Box 118
TA24 9DS
00:00 Introduction
00:39 Noodles takeaways use
01:45 Noodle prep
02:16 Why noodles stick to your wok
04:12 Veg prep
06:07 Velveting chicken
09:23 Cooking the chow mein
14:04 Extra hints and tips
Buy ingredients below:
Lucky boat No1 noodles: https://www.chinandchoo.com/product-page/3x-lucky-boat-noodles-approx-330g
Buy MSG here: https://www.chinandchoo.com/product-page/monosodium-glutamate-msg-150g
Buy Light soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
Buy Dark soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-dark-soy-sauce-500ml
Buy an essential ingredients kit here: https://www.chinandchoo.com/product-page/copy-of-lee-kum-kee-lkk-premium-oyster-sauce-510g
Join this channel to get access to perks: https://www.youtube.com/channel/UCZuRdOmjTkCwi8WlSzv5I8w/join
Pre Order our Cookbook! and other Chinese takeaway ingredients on our webstore https://www.chinandchoo.com/shop remember to click load more and scroll down to find the cookbook.
Chin Cooks Stuff: https://www.youtube.com/channel/UCX8ZTH_5nnWbBo_yc6XuqSQ
Visit our webstore to buy products or to register interest in our cookbook https://www.chinandchoo.com/shop
Support: https://www.patreon.com/ziangs
Website: https://www.chinandchoo.com
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Facebook: https://www.facebook.com/ziangsorientalfoodworkshop
Chin's FB page: https://www.facebook.com/chin.taylor.52/
TikToK: https://vm.tiktok.com/ZSHrF2Y1/
MSG DON'T BELIEVE THE MYTHS! MSG Links:
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196
https://en.wikipedia.org/wiki/Monosodium_glutamate?wprov=sfla1
https://www.bbc.com/future/article/20151106-is-msg-as-bad-as-its-made-out-to-be
https://www.nicswell.co.uk/health-news/umami-flavouring-may-help-you-feel-fuller-faster
https://www.skepticalraptor.com/skepticalraptorblog.php/msg-myth-versus-science/
https://www.youtube.com/watch?v=ERVRjAYBOp0&t=3s
https://www.discovermagazine.com/health/msg-isnt-bad-for-you-according-to-science
Buy MSG here: https://www.chinandchoo.com/product-page/monosodium-glutamate-msg-150g
Buy Potato Starch here: https://www.chinandchoo.com/product-page/potato-starch-500g
Buy Light soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-light-soy-sauce-500ml
Buy Dark soy here: https://www.chinandchoo.com/product-page/lee-kum-kee-lkk-premium-dark-soy-sauce-500ml
Buy an essential ingredients kit here: https://www.chinandchoo.com/product-page/copy-of-lee-kum-kee-lkk-premium-oyster-sauce-510g
Here are links to products we recommend and that we use in our videos Amazon
Affiliates Induction wok hob: https://amzn.to/3oii3Ux
Temp probe: https://amzn.to/3diUaWo
Wok, good all round non-stick: https://amzn.to/3dfqNVa
Pre-Seasoned Cast Iron wok: https://amzn.to/2HtsgtU
Kind of wok that a takeaway would use flat base: https://amzn.to/2AXT3Jc
Kind of wok that a takeaway would use round base (this is what most takeaways use): https://amzn.to/2RZqBQY
Best kind of cooking utensil for use with non-stick woks: https://amzn.to/2CAnbtZ
Utensil holder for use with an iron woks (used in takeaways): https://amzn.to/2CB5SZP
Small clever (we use a lot): https://amzn.to/3xPsiTe
Large meat clever (the ones all takeaways use): https://amzn.to/2CyCDHc
Meat clever we love (personal use): https://amzn.to11/2CDX31h
Heavy duty wood chopping board: https://amzn.to/3EmcZny
Small rice cooker 0.8 litres: https://amzn.to/2AVv5OG
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must): https://amzn.to/2HxTe3M
Non-stick sauce pot for making pastes: https://amzn.to/3DmBxvs
Pot for making batches for sauces: https://amzn.to/3dgKHyW
Plastic takeaway containers so you can pot them up like a real takeaway: https://amzn.to/2W5tsqA
Foil takeaway containers so you can pot them up like a real takeaway: https://amzn.to/2U8mQpt
Bamboo handle spider skimmer for taking things out of hot water or oil: https://amzn.to/2DrTeOA
Laser Thermometer: https://amzn.to/2CEl48H
Main Camera we use: https://amzn.to/3rrSWRf
Mic for main cam: https://amzn.to/3luArrE
Rig for mic to attach to camera: https://amzn.to/3dbYffl
Second Camera we use: https://amzn.to/3Dg6cKL
Lapel mics we use when we remember: https://amzn.to/2ZOLd49
This quick, easy and cheap chicken chow mein is the perfect recipe for a busy lifestyle and for those who enjoy delicious-tasting food. This chow mein recipe has beautiful texture and colour, and the flavours work well together. Please enjoy.
My Recipes - https://chefjackovens.com
Instagram - https://www.instagram.com/chefjackovens/
Facebook - https://www.facebook.com/ChefJackOvens
TikTok - https://www.tiktok.com/@chefjackovens?lang=en
Luvele Containers - https://www.luvele.com/?ref=qNAC7JWq6gdhha
My Knives - https://www.koiknives.com/collections/koi
Patreon - http://patreon.com/chefjackovens
Herbs & Spices - https://centuriesahead.com.au
Special Thanks To All Patreon Members
CJE
David Taylor
Trip
Michael
Bent Ed
Brett
George Crossman
Featheredindian
Gricelda Gomez
Tucker Lutz
Scorpion Zevs
Bozo
Will Stanton
Aljo Cammo
Ken Ontko
Angelo D
Alpha Leonis
Saul Pineda
Ohmachi
Mark McLane
Al Philp
Adrian Keevill
Jonathan Sanchez
Naz
Cat
Taliferrue
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Andrew Durham
Daniel Byrne
Dimmy
Jessica Hoernemann
Laurence Doherty
M Odeh
Ethan Naluz
Dennis Houghton
Coco Tan
Oquelius
Team Aelskling
Tom Billman
Become A Channel Member - https://www.youtube.com/channel/UCqRdvREgI2qLnKtiMfswzZQ/join
Shout Out To YouTube Members -
Patricia Treslove
Steed Chedgey
Aljo Cammo
Kris P
Andrew Petri
Francesca Jellison
Lina Kanj
Hien Nguyen
Markus
Lina Kanj
Late
Paul Sessanga
Ingredients -
Chow Mein Sauce -
2 Tbsp (40ml) - Dark Soy Sauce or Light Soy Sauce
2 Tbsp (60g) - Oyster Sauce
1 Tbsp (20ml) - Sesame Oil
2 Tbsp (40ml) - Shaoxing Wine
12g (0.4oz) - Granulated Sugar
Ground White Pepper To Taste
Chicken, Vegetables & Noodles -
2 Tbsp (40ml) - Peanut Oil
350g (12.3oz) - Chicken Thigh, Thinly Sliced
100g (3.5oz) - Swiss or Chestnut Mushrooms, Thinly Sliced
150g (5.2oz) - Green Cabbage, Thinly Sliced
2 - Carrots, Julienned
4 - Garlic Cloves, Roughly Chopped
4-5 - Large Spring Onions (Scallions), Roughly Chopped
250g (8.8oz) - Bean Sprouts (Optional)
350g (12.3oz) - Fresh Egg Noodles or Dried Noodles
#chowmein #noodles #chickenchowmeinrecipe
Chow mein (/ˈtʃaʊˈmeɪn/) are stir-friednoodles, the name being the romanization of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants. It is particularly popular in the United States, Britain, Nepal, India, Australia, and South Africa.
There are a number of varieties of chow mein.
Etymology
The word means 'fried noodles', chow meaning 'fried' and mein meaning 'noodles'. The pronunciation chow mein is an English corruption of the Taishanese pronunciation chāu-mèing. The lightly pronounced Taishanese[ŋ], resembling the end of a Portuguese nasal vowel, was taken to be /n/ by English speakers. The Taishan dialect was spoken by migrants to America from Taishan.
So many times I got here So many times I had to bleed Crawling and waiting for my... Chance to charge in silence! Locking and loading my fate I have my flair to the wind History waits for my name... Be engraved by my own blood! Pulsing with the land Anger boilling in the veins Accurating my aim... Staking out for the prey! Becoming friends with the mist Becoming something else that breathes Thirsty ready to take place! Indentified goal Last time to decide: Friend or foe Right now is just me and you... Heads up! Coming...! Burning wish... Your heart in my hands! Cold Desire... My prize: Your head! So many times I got here I have my flair to the wind Accurating my aim... Instinct ready to take place! Locking and loading my fate Becoming something else that breathes Pulsing with the land Heads up! Comming...! Burnning wish... Your heart in my hands! Cold Desire...
The Mark family eatery may no longer be churning out its iconic Fall River-invented chow mein sandwich, but luckily there remains a plethora of places to turn for tried-and-true Chinese classics and creative fusion dishes ...Asia One Bistro, 1355 S ... Mr.
... cups shredded cooked chicken1 teaspoon black pepper1 teaspoon salt1 teaspoon garlic powder3 cups cooked rice, white or brown½ cup chow Mein noodles¼ cup green onions1 cup mandarin oranges, drained.
Six morbidly obese people are rescued by the fire service every day, startling data reveals ... The 47st man, of Camberley, Surrey, lived on doner meat, chips and chicken chow mein washed down with 1.5litres of orange juice and five cans of DietCoke ... .
She was the girl without a nose ... I just try to be happy with what I have." ... As a little girl, Lillian waited on tables in the family restaurant, watered the bean sprouts, washed the dishes, and made chow mein sandwiches ... A wake will be 10 a.m ... 1.57.
An award-winning Chinese takeaway in Scotland shared how to make their popular chow mein at home for your next fakeaway evening, but some are criticising the meal saying it's wrong ... .
Scottish takeaway Mayflower in Motherwell took to TikTok to share their recipes for how to make your takeaway order at home, including their popular chow mein noodles without vegetables ... .
Easy sushi stacks ... He continued ... She said she and her brother enjoy meeting at the ThaiHouse because "It's super close and it's just great food."Meanwhile, Ken Ekelund had polished off a meal of chow mein with chicken and shrimp ... over food ... If you go.
As we kick off a new week, let's take a look back at the week that was. Top stories this past week included. ... 31, and the crowds came out to wish longtime owners Regina and KennethMark a fond farewell, and to grab one last chow mein sandwich ...
FALL RIVER — A non-stop crowd of loyal customers from near and far filed into Mee Sum restaurant on New Year's Eve for its last supper ... 31, sent folks home with fond memories and bellies full of their famous chow mein sandwiches ... Main St ... ... Main St ... 3.
These trucks are parked at the intersection of affordability, convenience, and innovation, making them a hit among foodies, especially millennials and Gen Z.What’s on the menu?Gone are the days when a food truck meant vada pav or chow mein ... .
No one was complaining — it was their last chance to get a classic Mee Sum chow mein sandwich ...I never heard of a chow mein sandwich.” ... Liane Carter of Brockton waited in line for a chow mein sandwich.
Taiwanese restaurants serving TSMC workers in Phoenix...The Republic ... Soup of any kind ... Details ... This pan-Asian restaurant offers a menu of rice and noodles dishes, from chow mein to kimchi fried rice, as well as dumplings and hot pots of different sizes.
The oldest Chinese restaurant in Fall River, Mee Sum has long been famous for its chow mein sandwiches — the unique Fall River delicacy that’s not really a sandwich.