Takeout-Style Chicken Crispy Noodles Chow Mein
Takeout-Style Chicken Crispy Noodles Chow Mein
Ingredients
For the Crispy Noodles
- 1 pound chow mein noodles, fresh or dried, cooked according to package directions and drained
- 1/2 cup vegetable oil, plus more as needed for frying
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce, (optional, for color)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1/2 yellow onion, small, thinly sliced
- 2 stalks celery, sliced diagonally
- 1 cup carrots, julienned or thinly sliced
- 2 cups napa cabbage, shredded
- 1 cup bean sprouts
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the crispy noodles: If using fresh chow mein noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain well and pat dry. Heat 1/2 cup vegetable oil in a large wok or skillet over medium-high heat. Add half of the noodles in a single layer, pressing down gently with a spatula to form a cake. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. Repeat with the remaining noodles, adding more oil if needed. Set aside.
⏱️ 15 min
- 2
Marinate the chicken: In a medium bowl, combine the chicken strips with soy sauce, cornstarch, sesame oil, and white pepper. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 5 min
- 3
Prepare the chow mein sauce: In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, dark soy sauce (if using), sugar, cornstarch, and sesame oil until smooth. Set aside.
⏱️ 3 min
- 4
Stir-fry the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Sauté the aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the sliced yellow onion, celery, and carrots. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 6
Combine and finish: Add the shredded napa cabbage and bean sprouts to the wok. Stir-fry for 1-2 minutes until just wilted. Return the cooked chicken to the wok. Give the prepared chow mein sauce a quick whisk and pour it over the ingredients in the wok. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 3 min
- 7
Serve: To serve, place a crispy noodle cake on each plate. Spoon the chicken and vegetable chow mein mixture over the crispy noodles. Garnish with sliced green onions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Takeout-Style Chicken Crispy Noodles Chow Mein
For the Crispy Noodles
- 1 pound chow mein noodles, fresh or dried, cooked according to package directions and drained
- 1/2 cup vegetable oil, plus more as needed for frying
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce, (optional, for color)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1/2 yellow onion, small, thinly sliced
- 2 stalks celery, sliced diagonally
- 1 cup carrots, julienned or thinly sliced
- 2 cups napa cabbage, shredded
- 1 cup bean sprouts
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the crispy noodles: If using fresh chow mein noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain well and pat dry. Heat 1/2 cup vegetable oil in a large wok or skillet over medium-high heat. Add half of the noodles in a single layer, pressing down gently with a spatula to form a cake. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. Repeat with the remaining noodles, adding more oil if needed. Set aside.
⏱️ 15 min - 2
Marinate the chicken: In a medium bowl, combine the chicken strips with soy sauce, cornstarch, sesame oil, and white pepper. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 5 min - 3
Prepare the chow mein sauce: In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, dark soy sauce (if using), sugar, cornstarch, and sesame oil until smooth. Set aside.
⏱️ 3 min - 4
Stir-fry the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Sauté the aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the sliced yellow onion, celery, and carrots. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 6
Combine and finish: Add the shredded napa cabbage and bean sprouts to the wok. Stir-fry for 1-2 minutes until just wilted. Return the cooked chicken to the wok. Give the prepared chow mein sauce a quick whisk and pour it over the ingredients in the wok. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 3 min - 7
Serve: To serve, place a crispy noodle cake on each plate. Spoon the chicken and vegetable chow mein mixture over the crispy noodles. Garnish with sliced green onions and serve immediately.
⏱️ 2 min