Chow Mein
A delightful combination of textures and flavors, offering tender chicken, crisp vegetables, and perfectly cooked noodles. Perfect for family dinners or quick weeknight meals.
Ingredients
Noodles
- 8 oz chow mein egg noodles or yakisoba noodles
Protein
- 1 lb boneless, skinless chicken breast thinly sliced
Vegetables
- 2 cups shredded green cabbage vital for textural contrast
- 1 cup carrots julienned
- 1 cup bean sprouts provides a delightful crunch
- 3 green onions sliced for brightness
Sauce Ingredients
- 1 tbsp vegetable oil plus more as needed
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar packed
- 1 tsp toasted sesame oil
- 1 tsp cornstarch used to thicken the sauce
Instructions
Preparation
- Cook the chow mein noodles according to package directions, but undercook by 1 minute. Drain and rinse them under cold water.
- In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch. Set aside.
Cooking
- Heat vegetable oil in a large wok or skillet over high heat. Introduce the thinly sliced chicken and cook until browned and cooked through, then remove and set aside.
- Add a splash more oil and toss in the shredded cabbage and julienned carrots. Stir-fry for 2-3 minutes until tender-crisp. Add minced garlic and grated ginger and cook for an additional 30 seconds.
- Return the cooked chicken to the wok, along with the drained noodles and bean sprouts. Pour the prepared sauce over and toss for 2-3 minutes until the sauce thickens and coats the ingredients.
- Remove from heat, stir in sliced green onions, and serve immediately.
Notes
Noodle Preparation: Undercook the noodles by one minute. Keep the wok hot and stir constantly to prevent burning. Adjust seasoning to taste.