To prepare chow mein noodles, boil fresh egg noodles until they're tender but slightly stiff, place them on a skillet coated with hot oil, and then brown the noodles on both sides. Afterwards, add mushrooms, ginger, celery and onions.
Gather 1/2 pounds of fresh egg noodles, 2 and 1/2 tablespoons of vegetable oil, 1 teaspoon of sesame seed oil and a 12-inch skillet. Boil the egg noodles in 8 cups of water until tender. Make sure to separate the noodles with a fork or spatula while cooking. Place the noodles in a strainer, and rinse them thoroughly with cold water. Add 1 teaspoon of sesame seed oil, and toss the noodles. Coat a skillet with 2 tablespoons of vegetable oil, and heat it on a medium-high setting.
Cook the noodles on the skillet for about five minutes. Once the noodles turn golden-brown, cover them with a plate, and flip the skillet so the noodles fall onto the plate. Using the remaining 1/2 tablespoon of vegetable oil, coat the skillet again, and then place the noodles back onto the skillet. Place them with the uncooked side facing down.
A simple recipe for a chow mein topping requires 1 cup of chicken broth, 2 teaspoons of cornstarch, 1/2 teaspoon of salt, 16 ounces of cooked chicken, 1 teaspoon of olive oil, 1 chopped onion, 1/4 teaspoon of ginger, 3 minced garlic cloves and 1 cup of mixed frozen vegetables. In a small bowl, combine the cornstarch, salt and broth. Heat the oil on a large skillet, and add the ginger, onion and garlic. Stir until slightly cooked, and then add the frozen vegetables. Add the chicken and broth, and stir constantly until the mixture is boiling and thick. Finally, pour the mixture over the chow mein noodles and serve.