Chinese Chow Mein
Chinese Chow Mein
Ingredients
For the Main Components
- 1 pound fresh egg noodles
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 3 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1/2 cup yellow onion, thinly sliced
- 1/4 cup scallions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons vegetable oil, divided, plus more as needed
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing cooking wine
- 1 teaspoon vegetable oil
For the Chow Mein Sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 tablespoons water
Instructions
- 1
Place the sliced chicken in a medium bowl. Add 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of Shaoxing cooking wine, and 1 teaspoon of vegetable oil. Mix well to coat the chicken thoroughly. Set aside to marinate for at least 15 minutes.
⏱️ 2 min
- 2
Bring a large pot of water to a rolling boil. Add the fresh egg noodles and cook according to package directions until they are al dente (usually 3-5 minutes). Drain the cooked noodles immediately and rinse them under cold water to stop the cooking process and remove excess starch. Toss the rinsed noodles with 1 tablespoon of vegetable oil to prevent them from sticking together.
⏱️ 10 min•🌡️ 212
- 3
In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of granulated sugar, 1/2 teaspoon of white pepper, 1 teaspoon of sesame oil, and 2 tablespoons of water. Stir until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min
- 4
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the marinated chicken and stir-fry until it is fully cooked through and lightly browned, about 3-4 minutes. Remove the cooked chicken from the wok and set it aside.
⏱️ 4 min
- 5
Add 1 tablespoon of vegetable oil to the wok if needed. Add the minced garlic and minced ginger and stir-fry for about 30 seconds until fragrant. Add the sliced onion and stir-fry for 1-2 minutes until it begins to soften. Add the julienned carrots and shredded cabbage to the wok. Continue to stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 7 min
- 6
Add the prepared noodles to the wok with the vegetables. Pour the mixed sauce evenly over the noodles and vegetables. Return the cooked chicken to the wok. Using tongs or two spatulas, stir-fry everything together thoroughly, ensuring the noodles and other ingredients are well coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min
- 7
Finally, add the chopped scallions to the wok and stir-fry briefly for about 30 seconds until just combined.
⏱️ 1 min
- 8
Serve the Chinese Chow Mein hot immediately.
Kitchen Tools
Nutrition Facts (per serving)
Chinese Chow Mein
For the Main Components
- 1 pound fresh egg noodles
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 3 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1/2 cup yellow onion, thinly sliced
- 1/4 cup scallions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons vegetable oil, divided, plus more as needed
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing cooking wine
- 1 teaspoon vegetable oil
For the Chow Mein Sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 tablespoons water
Instructions
- 1
Place the sliced chicken in a medium bowl. Add 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of Shaoxing cooking wine, and 1 teaspoon of vegetable oil. Mix well to coat the chicken thoroughly. Set aside to marinate for at least 15 minutes.
⏱️ 2 min - 2
Bring a large pot of water to a rolling boil. Add the fresh egg noodles and cook according to package directions until they are al dente (usually 3-5 minutes). Drain the cooked noodles immediately and rinse them under cold water to stop the cooking process and remove excess starch. Toss the rinsed noodles with 1 tablespoon of vegetable oil to prevent them from sticking together.
⏱️ 10 min•🌡️ 212 - 3
In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of granulated sugar, 1/2 teaspoon of white pepper, 1 teaspoon of sesame oil, and 2 tablespoons of water. Stir until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min - 4
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the marinated chicken and stir-fry until it is fully cooked through and lightly browned, about 3-4 minutes. Remove the cooked chicken from the wok and set it aside.
⏱️ 4 min - 5
Add 1 tablespoon of vegetable oil to the wok if needed. Add the minced garlic and minced ginger and stir-fry for about 30 seconds until fragrant. Add the sliced onion and stir-fry for 1-2 minutes until it begins to soften. Add the julienned carrots and shredded cabbage to the wok. Continue to stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 7 min - 6
Add the prepared noodles to the wok with the vegetables. Pour the mixed sauce evenly over the noodles and vegetables. Return the cooked chicken to the wok. Using tongs or two spatulas, stir-fry everything together thoroughly, ensuring the noodles and other ingredients are well coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min - 7
Finally, add the chopped scallions to the wok and stir-fry briefly for about 30 seconds until just combined.
⏱️ 1 min - 8
Serve the Chinese Chow Mein hot immediately.