Easy Chow Mein Recipe
Takeout-style chow mein with tender chicken, crisp-tender veg, and springy noodles made smoky and glossy with a quick double-sear method.
Equipment
- Wok or large fry pan
- Mixing Bowl
- Colander
Ingredients
- 200 g 200g /6 oz chicken breast or thigh fillets , thinly sliced /6 oz; thinly sliced
- 4 cups green cabbage , finely shredded finely shredded
- 1 1/2 tbsp peanut oil (or other cooking oil) or other cooking oil
- 2 cloves garlic , finely chopped finely chopped
- 200 g chow mein noodles /6 oz
- 1 carrot , julienned julienned
- 1 1/2 cups bean sprouts
- 3 green onions , cut into 5cm/2” pieces cut into 5cm/2” pieces
- 1/4 cup water (65 ml)
- 2 tsp cornflour / cornstarch
- 1 1/2 tbsp soy sauce , all purpose or light all purpose or light
- 1 1/2 tbsp oyster sauce (sub Hoisin) sub Hoisin
- 1 1/2 tbsp Chinese cooking wine OR Mirin OR Mirin
- 2 tsp sugar (reduce to 1 tsp if using Mirin) reduce to 1 tsp if using Mirin
- 1/2 tsp sesame oil
- White pepper (sub black) sub black
Instructions
Mix the sauce and velvet the chicken
- Stir the cornflour / cornstarch and soy sauce together first until smooth, then mix in the oyster sauce, Chinese cooking wine OR Mirin, sugar, sesame oil, and white pepper.
- Pour 1 tbsp of the sauce over the sliced chicken, mix well to coat, then set aside for 10 minutes.
Prep the noodles, then double-sear for char and bounce
- Prepare the noodles according to the packet instructions (example: soak in boiled water for 1 minute), then drain.
- Rinse briefly in cold water to stop carryover cooking, then drain very well.
- Pat the noodles dry until they feel almost “bone-dry,” then quickly sear them in a very hot wok or pan with a little sesame oil until you see light char marks, about 2 minutes total, tossing so they don’t stick.
High-heat stir-fry and final toss
- Heat oil in a wok or large fry pan over high heat until it shimmers.
- Add garlic and stir-fry for 10 seconds or until it turns golden, then keep it moving so it does not burn.
- Add chicken and stir-fry until the surface gets a tinge of browning but inside is still raw, about 1 minute.
- Add the cabbage, carrot, and the white pieces of shallots, then stir-fry for 1 1/2 minutes until the cabbage is mostly wilted.
- Add the noodles, remaining sauce, and water. Stir-fry for 1 minute, tossing constantly until the sauce turns glossy and clings.
- Add bean sprouts and remaining shallots/scallions, then toss for 30 seconds so the sprouts stay crisp-tender.
- Remove from heat and serve immediately.
Notes
Dry the noodles until they feel almost “bone-dry” before searing for the best char and bounce. Don’t crowd the pan, and keep bean sprouts to a quick 30-second toss so they stay crisp-tender.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.