Here we are at the end of another series. We have spent the past few weeks diving deep into the spirit, culture, and recipes of Chow Mein. I have to say that really did learn quite a bit on this series and really pushed the boundaries of my personal culinary experience. It really was a great time and I hope you enjoyed it as well.
Chow Mein Wrap Up
At the end of a series, I always like to recap what was done and provide links to all the posts. If you are getting to Ramshackle Pantry for the first time, we cover a specific recipe or cocktail for a few weeks. During that time, I will write a post on the history and try to find the spirit or essence of the thing. Then, I will try to make the best version of it that I can and then several variation recipes.
What we covered
- Intro Post
- Asian Noodle and Dumplings Round-Up
- What Is Chow Mein
- The History of Chinese American Cuisine
- Homemade Chow Mein Noodles Recipe
- Homemade Fried Chow Mein Noodles Recipe
- Crispy Chicken Chow Mein Recipe
- Vegetarian Chow Mein With Fried Honey Tofu
- Beef Chow Mein
We really have made quite a few noodles over the past several weeks. One really great thing about this series is that I have really upped my noodle making game. I have become so much better at making noodles. The key component to homemade noodles, when you cut them yourself, is patience.
I really hope you enjoyed the series and if you like what we do, make sure to sign up to get updates via email and follow my social media. Tune in to find out what we will be covering next!