Chow Mein Noodles

This easy recipe for chicken chow mein features thin pan fried egg noodles in delicious savory sauce. With only simple ingredients, it rivals Chinese restaurants.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Keyword: Chicken Chow Mein Noodles, Chow Mein Noodles

Servings:

Author: Jennifer Pallian BSc, RD

Equipment

Measuring Cups and Spoons
Knife
Tongs
Wok Pan or large cast iron skillet

Ingredients

For chicken marinade:

¾ lb boneless skinless chicken breasts thinly sliced (2 large breasts)
4 tablespoons soy sauce
2 tablespoons cornstarch

For noodles:

8 ounces chow mein noodles

For vegetables:

4 tablespoons vegetable oil
1 ½ cups finely-chopped onion from a 9-10-oz yellow onion
2 cups shredded cabbage
2 medium carrots julienned
1 ½ tbsp garlic minced

To assemble:

1 cup chicken broth
2 tbsp oyster sauce
4 green onions chopped

Instructions

In a medium bowl, combine the sliced chicken, soy sauce and cornstarch. Toss until the chicken is well coated in the sauce. Set aside to marinate for 10 minutes.
Meanwhile, cook the chow mein noodles according to the package instructions. Stop cooking when still quite firm. Rinse under cold water, drain, and set aside.
In a large wok or skillet, heat the oil over medium-high heat.
Use tongs to remove the chicken from the marinade, letting excess drip back into the bowl. Add chicken to the wok and reserve the marinade. Cook the chicken until no longer pink. Remove the chicken and set aside.
In the same wok, add the onions, shredded cabbage, and carrots. Stir-fry until the vegetables are tender-crisp. Add the minced garlic and sauté until fragrant.
Pour in the chicken broth, reserved marinade and the oyster sauce. Bring to a simmer.
Add the cooked chow mein noodles and the chicken back into the wok. and toss everything together until well combined and heated through.
Sprinkle with chopped green onions just before serving.

Video

Notes

To make crispy chow mein noodles, you just need to fry them separately until crisp rather than boiling them and adding them directly to the stir fry. Here's what to do:

Slightly undercook the noodles when boiling them, then pat them dry with paper towels on a baking sheet.
Heat several tablespoons of vegetable oil in a dutch oven or separate wok until shimmering hot, then fry the noodles in batches until golden brown, stirring to ensure even crispiness.
Proceed with the recipe as directed and add these crunchy noodles in step 7 as per usual.

Nutrition