Classic Cantonese Chow Mein
Classic Cantonese Chow Mein
Ingredients
For the Chow Mein Noodles
- 1 pound fresh chow mein noodles
- 2 tablespoons vegetable oil, divided
For the Chicken Marinade
- 12 ounces boneless, skinless chicken breast, sliced thinly against the grain
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
For the Vegetables
- 2 cups napa cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup celery, sliced thinly on the bias
- 1/2 cup yellow onion, thinly sliced
- 1 cup bean sprouts
- 2 scallions, sliced into 1-inch pieces
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the sliced chicken breast with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and 1/4 teaspoon white pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Cook the noodles: Bring a large pot of water to a boil. Add the fresh chow mein noodles and cook according to package directions, usually 2-3 minutes, until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping.
⏱️ 5 min
- 3
Prepare the sauce: In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, 1 teaspoon sesame oil, granulated sugar, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 2 min
- 4
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion, julienned carrots, and sliced celery. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 6
Add cabbage and noodles: Add the shredded napa cabbage to the wok and stir-fry for another 1-2 minutes until it begins to wilt. Add the cooked noodles to the wok.
⏱️ 3 min
- 7
Combine and finish: Return the cooked chicken to the wok. Give the prepared sauce a quick whisk and pour it over the noodles and vegetables. Toss everything together to coat evenly. Add the bean sprouts and sliced scallions. Continue to stir-fry for 1-2 minutes, allowing the sauce to thicken slightly and all ingredients to be heated through.
⏱️ 3 min
- 8
Serve immediately and enjoy your Classic Cantonese Chow Mein!
Kitchen Tools
Nutrition Facts (per serving)
Classic Cantonese Chow Mein
For the Chow Mein Noodles
- 1 pound fresh chow mein noodles
- 2 tablespoons vegetable oil, divided
For the Chicken Marinade
- 12 ounces boneless, skinless chicken breast, sliced thinly against the grain
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
For the Vegetables
- 2 cups napa cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup celery, sliced thinly on the bias
- 1/2 cup yellow onion, thinly sliced
- 1 cup bean sprouts
- 2 scallions, sliced into 1-inch pieces
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the sliced chicken breast with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and 1/4 teaspoon white pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Cook the noodles: Bring a large pot of water to a boil. Add the fresh chow mein noodles and cook according to package directions, usually 2-3 minutes, until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping.
⏱️ 5 min - 3
Prepare the sauce: In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, 1 teaspoon sesame oil, granulated sugar, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 2 min - 4
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion, julienned carrots, and sliced celery. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 6
Add cabbage and noodles: Add the shredded napa cabbage to the wok and stir-fry for another 1-2 minutes until it begins to wilt. Add the cooked noodles to the wok.
⏱️ 3 min - 7
Combine and finish: Return the cooked chicken to the wok. Give the prepared sauce a quick whisk and pour it over the noodles and vegetables. Toss everything together to coat evenly. Add the bean sprouts and sliced scallions. Continue to stir-fry for 1-2 minutes, allowing the sauce to thicken slightly and all ingredients to be heated through.
⏱️ 3 min - 8
Serve immediately and enjoy your Classic Cantonese Chow Mein!