Chinese Chicken Chow Mein
Crispy-edged egg noodles stir-fried with chicken, cabbage, bean sprouts, and spring onion in a soy and oyster sauce glaze, the most ordered noodle dish at Chinese restaurants across America.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss chicken with cornstarch, Shaoxing wine, and white pepper. Blanch noodles 1 minute, drain, toss with oil. Shred cabbage, julienne carrot, mince garlic, grate ginger, cut spring onion into 5cm lengths. Mix oyster sauce, both soy sauces, and sesame oil.
Sear
Heat 4 tbsp oil in a wok or large skillet over high heat until smoking. Stir-fry chicken 4–5 minutes until golden and cooked through. Remove and set aside.
Saute
Add garlic and ginger, toss 20 seconds until fragrant. Add carrot and cabbage, stir-fry 2–3 minutes until just softened.
Build
Spread noodles across the wok, press down, leave untouched 1–2 minutes to char lightly on the base. Return chicken, pour sauce over, toss everything together over high heat 1–2 minutes until evenly coated.
Finish
Add bean sprouts and spring onion, toss 30 seconds keeping them crisp. Remove from heat.
Plate
Transfer to bowls or plates and serve immediately while the noodle edges remain crispy.
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