Chow mein is traditionally a stir-fried noodle dish, but this recipe turns the Chinese cuisine favorite into a brothy noodle ...

Steamed chow mein is similar to lo mein, and veggies such as carrots, cabbage and bean sprouts can be added. Crispy chow mein uses fried noodles, and is topped with a thick sauce.

Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Carefully remove the tofu ...

Heat oil in wok until bubbly, toss in protein of choice, stir fry until just cooked. Remove protein from the pan and reserve on a plate. Discard excess oil, leaving a small layer in the pan.

Pat tofu dry with paper towels. Halve the block lengthwise, then slice each new block crosswise into 10 slices, creating 20 squares. Lay squares on a few fresh sheets of paper towels.

Once cooked, place the breast into a bowl of iced water to "stop the cooking process". After around 10 minutes when the chicken is cool, slice it into even strips across the grain of the meat.

Cut tofu into 1" cubes, then toss in a bowl with ¼ cup soy sauce and 2 Tbsp. sesame oil and let sit for at least 1 hour, up to overnight in fridge. Step 4 Heat oven to 425° and line a sheet pan ...