PREPARATION:

STEAMER - (Preferred) - for 1 bag of Chow Mein and 1 bag of sauce

Noodles & Sauce – Completely thaw. Cut noodles for easy serving. Place noodles in hotel pan and add 3/4 cup of water, coat noodles with water. Place hotel pan with noodles in steamer uncovered for 5 minutes.

Vegetables – For every bag of Yangs Chow Mein Noodles we recommend:
3 large carrots pealed, Julienne cut
1 large sweet onion
Half head of green cabbage

Prepare Julienne cut sweet onion, cabbage, and carrots. Blend vegetables together and set aside. Remove noodles from steamer; add vegetables and blend with noodles. Place mixed vegetables and noodles back into steamer uncovered for an additional 12 to 15 minutes. Remove hotel pan from steamer. Just prior to serving, add sauce bag to noodles and vegetables. Mix thoroughly. Noodles should be soft and vegetables should be slightly crunchy.

CONVECTION OVEN - for 2 bags of Chow Mein and 2 bags of sauce
Noodles & Sauce – Completely thaw. Cut noodles for easy serving.

Prepare the same amount of Julienne cut sweet onion, cabbage, and carrots as instructed for steamer. Blend vegetables together and set aside. Place two bags chow mein noodles in hotel pan and add 2 cups of water and coat noodles with water. Blend the noodles and vegetables together. Cover with plastic wrap and then with aluminum foil and or hotel pan lid that creates a tight seal. Plastic wrap allows the moisture to remain in the pan and foil keeps the plastic wrap from melting.

Place hotel pan into pre-heated oven at 300°F for 30 to 35 minutes. DO NOT REMOVE THE PAN TO STIR. THE BEST RESULTS COME FROM TRAPPING THE MOISTURE IN THE PAN. Remove the hotel pan from the oven. Just prior to serving add sauce bag to noodles and vegetables. Mix thoroughly. Noodles should be soft and vegetables should be slightly crunchy.