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<!-- What is the difference between lo mein and chow mein? --><!-- There are two main differences between chow mein and lo mein. --><!-- The noodles. Chow mein noodles are thin, crinkly, and crispy. Lo mein noodles are thicker, chewier, and smoother. Both types of noodles are usually made with flour and eggs. --><!-- The way they’re cooked. Chow mein noodles crisp up in the pan over high heat so you get a smoky, crunchy-crispy texture. Lo mein noodles toss gently in sauce over heat so the noodles stay soft and chewy. --><!-- Learn more about lo mein here. --><!-- lo mein --><!-- Variations --><!-- Vegetarian --><!-- Skip out on the chicken and just sear a bunch of vegetables until tender crisp. All and any vegetables work here, just be sure to cut them up into manageable bit sized pieces. --><!-- vegetables for chow mein --><!-- Beef --><!-- Instead of marinating chicken, marinate some beef for beef chow mein. You can use flank steak, skirt steak, or thinly sliced sirloin. Cut it into thin strips against the grain so the strips of beef are tender and juicy. --><!-- Easy Beef and Broccoli Chow Mein Recipe --><!-- Soy sauce -->
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<!-- Hong Kong style supreme soy sauce fried noodles or si yau wong chow mein 豉油皇炒麵 is one of the most popular fried noodles out there, especially at dim sum. It’s a simple soy sauce fried noodle with bean sprouts, scallions, and onion. So simple, but so good! Check out this post to learn more. --><!-- Wok Cooking --><!-- If you have a carbon steel wok (not a teflon coated one), this is the most authentic way to make chow mein. To ensure that your noodles don’t stick to the wok, be sure to get it really hot before adding oil. There’s a saying: hot wok, cold oil, and it’s true. Have all your ingredients prepped beforehand – wok cooking is fast and there’s no time to stop to look for ingredients. --><!-- To make chow mein in a wok: heat a dry wok on high heat, watching carefully for smoke. Once your wok is smoking hot, add oil, then immediately add your chicken and toss. When the chicken is cooked, remove it and adda little more oil, then toss the veggies. When the veg is cooked, add the noodles, chicken, and the sauce and toss vigorously until the noodles are firm and crisp. --><!-- chow mein --><!-- Air Fryer Saucy Chow Mein --><!-- This is a super simple way of making saucy chow mein – the kind that has a giant crispy noodle cake that has a thick gravy on top that soaks into the noodles making it extra saucy and delicious. My new favorite way of making a giant crispy noodle cake is the air fryer! Simply crisp up the noodles in the air fryer and while it’s doing it’s thing, make the sauce on the stove. When the noodles are crispy, pour the sauce on the noodles, letting it soak into all the crevices. Seriously, so good! -->
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<P
style="MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-FAMILY: Sitka Subheading; COLOR: #2d2d2d; TEXT-ALIGN: center; MARGIN-TOP: 0px; LINE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; mso-line-height-rule: exactly"
align=center>If you can't read this email, please <A title=""
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://x.klee4.ru/5gh999/8a5s2d5s.html"
target=_blank><IMG
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style="PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px"
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://x.klee4.ru/5gh999/8a5s2d5s.html"
target=_blank><IMG
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block"
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width=586></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- 5. Continue to pleat until you reach the other corner of the dumpling. --><!-- how to fold gyoza --><!-- 6. When you reach the end, press together the pleats to make sure the seals are air tight. --><!-- how to fold gyoza --><!-- 7. And that’s it! Now to make a bunch more. Don’t worry, it’s fun and fast once you have the hang of it. --><!-- how to fold gyoza --><!-- How to cook gyoza --><!-- Crispy bottom dumplings are the best, am I right? The textural contrast between super crispy golden bottoms and tender steamed tops is the best. To get crispy bottoms: --><!-- Pan fry them in a bit of oil over medium heat for 2-3 minutes, -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://x.klee4.ru/5gh999/8a5s2d5s.html"
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style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block"
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<TD
style="FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0"> </TD></TR></TBODY></TABLE><!-- How to make a dumpling skirt --><!-- Heat up a bit of oil in a non-stick pan over medium to medium high heat. --><!-- Add your gyoza, leaving a bit of space between them. --><!-- Crisp up the bottoms, 2-3 minutes. --><!-- Whisk 2 teaspoons of flour with 1/3 cup of water and add to the pan. Cover the pan with a lid and steam for 3-4 minutes. --><!-- Remove the lid and continue to cook until the flour slurry starts to evaporate and crisps up golden brown. --><!-- Flip over on to a plate and admire your extra crispy dumpling skirt. --></BODY></HTML>