Mia Patel
Chicken lo mein is a popular takeout dish that can be easily made at home. The dish is a combination of egg noodles, vegetables, and protein, tossed in a sweet and savoury sauce. While the vegetables used in the dish vary, purple cabbage is often included, giving the dish a vibrant purple colour. This paragraph will explore the ingredients used in chicken lo mein, with a particular focus on the purple cabbage, and provide a brief overview of the dish's history and popularity.
| Characteristics | Values |
|---|---|
| Main Ingredient | Purple Cabbage |
| Other Ingredients | Carrots, Onion, Chicken, Nuts |
| Preparation Time | 15 minutes |
| Calories | 523.8 |
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What You'll Learn
Purple cabbage as a substitute for napa cabbage
Purple cabbage is a common ingredient in chicken lo mein, a popular Chinese takeout dish. Lo mein is a stir-fried dish that combines egg noodles, vegetables, and protein in a savoury sauce. While napa cabbage is commonly used in chicken lo mein, purple cabbage can be used as a substitute.
Napa cabbage, also known as Chinese cabbage, has thick, white ribs and tender, pale green leaves. It has a subtle sweet and mild flavour and is versatile, making it a staple in East Asian cuisine. It is commonly used in kimchi, a pungent, fermented Korean condiment, and is also popular in salads and slaws.
Purple cabbage, on the other hand, is a type of cabbage with purple leaves. While it can be used in similar dishes as napa cabbage, there are some differences to consider when using it as a substitute. Purple cabbage has a denser and heavier texture compared to napa cabbage, which is more delicate. This makes purple cabbage better suited for slow-cooked recipes rather than quick stir-fries. Additionally, when cooked, purple cabbage will release its colour, turning the dish a purple hue.
When substituting purple cabbage for napa cabbage in chicken lo mein, it is important to thinly slice or shred the cabbage. This will help it cook faster and ensure it is a similar texture to the napa cabbage. Additionally, since purple cabbage has a denser texture, you may need to adjust the cooking time or add a small amount of liquid to help it cook faster.
While purple cabbage can be a suitable substitute for napa cabbage in chicken lo mein, it is important to consider the differences in texture and colour. By making slight adjustments to the preparation and cooking methods, you can create a delicious and colourful dish that the whole family will enjoy.
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Using dark soy sauce to achieve the deep colour of the noodles
Lo mein is a popular Chinese dish that combines egg noodles, vegetables, and protein in a savoury sauce. The dish is highly customisable, and one can use various vegetables and proteins depending on availability and preference.
One of the key ingredients in chicken lo mein is soy sauce, which adds saltiness and flavour to the dish. While regular soy sauce is commonly used, dark soy sauce is preferred when aiming for a deeper colour in the noodles. Dark soy sauce is thicker and slightly sweeter than regular soy sauce, providing a richer colour and enhanced flavour to the sauce.
To achieve the deep colour associated with chicken lo mein, dark soy sauce can be incorporated in several ways. Firstly, it can be combined with cornstarch to create a slurry, ensuring a lump-free mixture. This slurry can then be added to the chicken, allowing it to marinate and absorb the colour and flavour of the sauce. Additionally, dark soy sauce can be included in the stir-fry sauce by mixing it with other ingredients such as oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch, and MSG, if desired.
When preparing the dish, it is essential to have all the ingredients ready for a quick toss into the wok, as the cooking process moves swiftly. The marinated chicken is seared first, followed by the addition of vegetables, noodles, and the premixed sauce. The sauce thickens and coats the noodles evenly, resulting in the characteristic deep colour and glossy appearance.
Using dark soy sauce in chicken lo mein not only contributes to the colour but also enhances the flavour and overall presentation of the dish. It is a versatile ingredient that can be adjusted to personal preferences or substituted with regular soy sauce if desired.
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Marinating the chicken in a mixture of sugar, vinegar, and soy sauce
Chicken lo mein is a popular takeout dish that can be easily made at home. The dish is highly customizable, and you can use whatever vegetables you have available. A common ingredient in chicken lo mein is purple cabbage, which adds a pop of colour to the dish.
To make chicken lo mein, you can marinate the chicken in a mixture of sugar, vinegar, and soy sauce. Here is a recipe for the marinade:
Ingredients:
- 1 part soy sauce
- 1 part vinegar (white distilled vinegar or apple cider vinegar)
- 1/2 part oil (neutral-flavored oil or olive oil)
- 1/2 part sugar
- 1/2 part mustard
- Salt
- Pepper
- Garlic
- Onion
- Lemon juice
Instructions:
- Finely grate the onion and garlic into a large bowl.
- Add the lemon juice, mustard, sugar, oil, vinegar, salt, and pepper to the bowl.
- Whisk the ingredients together until they are fully combined and emulsified.
- Add the chicken to the bowl and toss until it is completely coated in the marinade.
- Cover the bowl with plastic wrap and refrigerate for 12 to 48 hours.
- Grill the chicken on a lightly oiled grill over medium-high heat (around 375° to 425°).
- Cook for 10 to 12 minutes per side until grill marks form and the internal temperature reaches 165°.
This marinade will add a lot of flavour to your chicken lo mein, while keeping the chicken tender and juicy. You can also add herbs like thyme, rosemary, oregano, basil, or parsley to the marinade for extra flavour.
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Using both chicken and beef broth for a deeper flavour
Chicken lo mein is a popular takeout dish that can be easily made at home with a fun combination of egg noodles, veggies, and protein tossed in a sweet and savoury sauce. The dish is completely customisable depending on what's available in your fridge.
A purple colour in chicken lo mein likely comes from purple cabbage, which is used in place of napa cabbage.
To use both chicken and beef broth for a deeper flavour, combine the two in the sauce. This may seem counterintuitive, but it adds a nice depth of flavour to the dish. You can also add a heaping tablespoon of peanut butter to the sauce for a hint of peanut flavour. This is, however, completely optional.
To make the sauce, whisk together the broth, soy sauce, hoisin sauce, oyster sauce, sesame oil, and cornstarch until smooth. If you are allergic to shellfish, you can substitute the oyster sauce with soy sauce in a 1:1 ratio. You can also add Shaoxing wine for an authentic Chinese taste. However, if you don't have Shaoxing wine, you can easily replace it with sherry.
First, boil the lo mein noodles according to the package directions and set them aside. In a separate pan, add oil, sliced onions, and carrots. Stir-fry until tender, then add the cooked noodles, shredded purple cabbage, cooked chicken, and a drizzle of soy sauce. Toss everything together, and add more sauce if needed. Finally, season with salt and pepper to taste and serve topped with a sprinkle of toasted nuts.
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Substituting hoisin sauce with soy sauce
Chicken lo mein is a popular takeout dish that can be easily made at home. The dish is a fun combination of egg noodles, veggies, and protein tossed in a sweet and savoury sauce. The purple colour in chicken lo mein comes from purple cabbage.
Hoisin sauce is a thick, sweet, and salty condiment popular in Chinese cuisine, especially in Cantonese cooking. It is commonly used in stir-fries, marinades, and glazes. Hoisin sauce is made from sesame oil, garlic, ginger, green onion, soy sauce, maple syrup, molasses, peanut butter, Gochujang, rice wine vinegar, and Chinese five spice.
If you are looking for a substitute for hoisin sauce, soy sauce is a convenient option that you likely already have in your kitchen. Soy sauce can be used in a variety of recipes, including noodle dishes, sauces for meat, and dipping sauces. When substituting soy sauce for hoisin sauce, use about half the amount of soy sauce as you would hoisin, as it is quite salty. You may also need to adjust the salt levels in your recipe.
Other substitutes for hoisin sauce include teriyaki sauce, which can be purchased or made with soy sauce or tamari, mirin, and a sweetener. You can also add ginger and garlic for more flavour. Teriyaki sauce can be substituted in a 1:1 ratio.
If you are looking for a gluten-free option, tamari is a Japanese sauce that is a by-product of the liquid squeezed from miso. It has a deeper and richer flavour than soy sauce and is less salty. Tamari is not as thick as hoisin sauce, so you may need to thicken it with cornstarch and water or simmer your dish for longer.
Other substitutes include black bean sauce or black bean paste, which have a similar flavour profile to hoisin sauce. For a spicier option, you can combine Sriracha and molasses to mimic the sweet notes in hoisin sauce.
If you are feeling adventurous, you can try making your own hoisin sauce by combining sesame oil, garlic, ginger, green onion, soy sauce, maple syrup, molasses, peanut butter, Gochujang, rice wine vinegar, and Chinese five spice. This will allow you to adjust the spice level, saltiness, and sweetness to your taste.
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Frequently asked questions
Purple cabbage is the purple ingredient in chicken lo mein.
Chicken lo mein is a popular Chinese takeout dish consisting of egg noodles, vegetables, and protein tossed in a sweet and savory sauce.
Aside from purple cabbage, other vegetables used in chicken lo mein include carrots, onion, mushrooms, broccoli, celery, green beans, and edamame.
The two main noodle options for making chicken lo mein are uncooked lo mein noodles and cooked lo mein noodles. Both are egg noodles and should be yellow in color.
Uncooked lo mein noodles must be pre-boiled before stir-frying, while cooked lo mein noodles are ready to be added directly to the wok.
