Chow Mein
intro
Savory, glossy stir-fried egg noodles with juicy chicken, crisp-tender veggies, and umami sauce, a beloved takeout favorite easy to replicate at home.
Ingredients
Steps
Marinate the chicken
Thinly slice 200 grams of boneless skinless chicken thighs against the grain into 0.5cm thick strips. Toss with 1 tablespoon (15ml) Shaoxing cooking wine, 1 teaspoon (3g) cornstarch, and 1/4 teaspoon (0.5g) ground white pepper in a small bowl. Set aside to marinate for 10 minutes at room temperature.
Par-cook the noodles
Bring 2 liters of water to a rolling boil over high heat. Add 400 grams of fresh egg chow mein noodles, stir gently with chopsticks to separate strands, and cook for exactly 1 minute (noodles will be slightly firm/underdone). Drain thoroughly in a wire strainer, rinse with cold tap water to stop the cooking process, and toss with 1 teaspoon (5ml) toasted sesame oil to prevent sticking. Set aside.
Mix the stir-fry sauce
In a small prep bowl, whisk together 3 tablespoons (45ml) light soy sauce, 2 tablespoons (30ml) oyster sauce, and 1 teaspoon (5ml) dark soy sauce until fully smooth and combined. Avoid adding extra salt at this stage, as soy sauce and oyster sauce are already high in sodium.
Sear the chicken strips
Heat 1 tablespoon (15ml) of neutral canola oil in a large 30cm diameter wok (or deep skillet) over medium-high heat (190°C / 375°F). Add the marinated chicken strips in a single, even layer, sear undisturbed for 1 minute, then stir-fry for another 1 minute until lightly golden and 90% cooked through. Use a spatula to transfer chicken to a clean plate and set aside.
Stir-fry the vegetables
Add the remaining 2 tablespoons (30ml) of canola oil to the same wok over medium-high heat. Toss in the minced garlic, stir continuously for 10 seconds until fragrant (do not let it burn), then add julienned carrot and shredded napa cabbage. Stir-fry for 1 minute until cabbage begins to wilt, then add rinsed, patted-dry mung bean sprouts and 5cm-cut scallion segments, cooking for 30 more seconds until vegetables are bright and crisp-tender.
Toss and finish chow mein
Add the drained, sesame-oil coated noodles and seared chicken back to the wok with the cooked vegetables. Pour the pre-mixed sauce evenly over the top of the ingredients, then use long kitchen tongs to toss everything continuously over medium-high heat for 2 minutes, until noodles are evenly coated in dark glossy sauce and fully heated through. Turn off the heat immediately to avoid over-softening the noodles, then divide evenly between 4 plates to serve.
Tips
2.Do not overcook noodles during the par-boil step: they will continue to soften during stir-frying, and mushy, overcooked noodles ruin the classic chow mein texture.
3.Keep stir-fry heat consistently medium-high: low heat will steam ingredients instead of searing them, leading to limp, greasy noodles instead of bright, flavorful bites.
Wait, do I have to use fresh chow mein noodles? I only have the dried crispy ones in my pantry right now, will those work? Don’t wanna run to the store in the rain lol
My kids loved it!!! I made this for our weekly family dinner, added a handful of bean sprouts and some sliced bell pepper because that’s what I had on hand, and it tasted just like our favorite Friday night takeout order. Saved so much money making it at home too, will 100% make again.
How many calories per serving? Trying to hit my protein goals so I’m wondering if I can add extra chicken without messing up the sauce ratio?
Made this for my office potluck yesterday and it was the first dish gone! People were coming back for thirds, I can’t believe how easy it was to scale up for a crowd. Only note: I wish I made a double batch, lmao
Game changer!!! The 25 minute cook time is NOT a lie, y’all. I got home late from work, threw this together with frozen veggie mix and pre-cooked grilled chicken strips from the freezer, and was sitting down eating before my Uber Eats order even would’ve showed up. Absolute weeknight win.
Has anyone tried making this with tofu instead of chicken? My partner is vegetarian and I wanna swap the protein but don’t want it to be bland.
This is the closest I’ve gotten to the chow mein my Cantonese grandma used to make when I was a kid! The sauce has that perfect umami balance, not too heavy or greasy like so many takeout versions these days. I added a tiny bit of sesame oil at the end like she did and it was perfect.
How well does this hold up for meal prep? I usually make 4 days of lunches on Sunday and don’t want soggy noodles by Wednesday!
OMG, pro tip: Toss in a handful of those crunchy chow mein noodles on top right before serving for extra texture! I did that last night and my roommate thought I ordered from the fancy Cantonese place downtown, not made it in my tiny apartment kitchen. SO good, 10/10, no notes.