I'm glad to hear you enjoyed it!

This Chicken Chow Mein is so good! I used Kikkoman Tamari Less Sodium Soy Sauce for a more flavorful taste. Delicious! The children loved it, too! Best paired with Vitasoy Lychee Flavor Vita Juice Drink.

Can't wait to try this with flat noodles, another favorite of mine, except I would sliver the cabbage (maybe red cabbage) and a bit larger sliver for the pepper, slivered red or white onion instead of green onions. I've always used cornstarch. Learned that from my mother decades ago! (I'm Chinese). And for a single, sounds like a great recipe for a dish that'll last for more than one meal!

Hi Kathy, I just looked it up, and it makes total sense. It's basically a frying pan with high sides so you get the flat bottom of a frying pan, but with high curved sides, which makes it easier to star-fry without spilling.

Though I agree with your comments about woks, and I had for many years used a professional 12" nonstick frying pan to make chow mein, I recently purchased Kyocera's nonstick wok and I am very pleased with it. The bottom is very broad to take advantage of a flat burner. The nonstick ceramic coating is very durable, and it comes with a glass lid. I love it so much that I bought two. It makes great pot stickers as well as stir fries.

Hi Hiba, there are a couple possibilities for the "distinctive taste" you're describing. Some restaurants add Chinese 5 Spice (https://norecipes.com/chinese-five-spice-powder/) which gives it a distinct taste. The other (more likely possibility) is that Chow Mein made properly in a wok (or even a hot enough frying pan) gets a charred flavor that's a combination of burning oil and some char on the ingredients that gives it a kind of smokey flavor.

Hi Melissa, I'm so glad to hear you enjoyed it! Thanks for dropping by to let me know😄