Description
This Ultimate Chicken Chow Mein recipe features crispy pan-fried egg noodles combined with tender chicken strips, fresh cabbage, and julienned carrots, all brought together with a flavorful dark and light soy sauce glaze. The noodles are pan-fried to a perfect crisp, providing a delightful texture contrast to the stir-fried vegetables and savory chicken, garnished with fresh scallions for a vibrant finish.
Ingredients
Scale
Chicken Marinade
- 8 oz (225g) chicken breast, sliced into thin strips
- Light soy sauce, a splash (about 1 tsp)
- 1 tsp (5g) cornstarch
Noodles
- 10 oz (280g) thin fresh egg noodles, parboiled and thoroughly dried
- 1.5 tbsp (22ml) neutral oil (canola or peanut), for frying noodles
Vegetables and Aromatics
- 2 cups (140g) pale green cabbage, shredded
- 1 medium (120g) orange carrot, thinly julienned
- 3 whole scallions, chopped into crisp green slices
- 2 cloves garlic, minced
- 1 tsp (5g) ginger, freshly grated
Sauce
- 2 tbsp (30ml) dark soy sauce
- 1 tbsp (15ml) light soy sauce
- 1 tbsp (15ml) oyster sauce
Cooking Oil
- 3 tbsp (45ml) neutral oil (canola or peanut), divided
Instructions
- Marinate the Chicken: In a small bowl, toss the chicken breast strips with a splash of light soy sauce and 1 tsp cornstarch. Let the mixture rest for 10 minutes to tenderize the chicken and protect it from intense heat during cooking.
- Sear the Chicken: Heat 1 tbsp of neutral oil in a wok over high heat. Add the chicken strips and sear undisturbed for 60 seconds until caramelized edges appear. Toss briefly to finish cooking, then remove the chicken from the wok and set aside.
- Pan-Fry the Noodles: Wipe the wok clean and add 1.5 tbsp of oil. Spread the dried egg noodles in an even layer. Let them pan-fry undisturbed for 2-3 minutes until they become slightly crispy on one side, then carefully flip to crisp the other side. Remove noodles and set aside.
- Stir-Fry Vegetables and Aromatics: Add the remaining oil to the wok. Briefly fry the minced garlic and freshly grated ginger until fragrant. Add the julienned carrots and shredded cabbage and stir-fry vigorously until the cabbage wilts but the carrots remain crisp.
- Combine and Glaze: Return the cooked chicken and crispy noodles to the wok. Pour the combined dark soy sauce, light soy sauce, and oyster sauce mixture evenly over the ingredients. Toss rapidly with tongs to coat everything thoroughly, stopping once the sauce clings tightly to the noodles and ingredients without pooling.
- Garnish and Serve: Garnish the chow mein with chopped scallions. Serve immediately to enjoy the contrast of crispy noodles and tender vegetables with savory chicken.
Notes
- Make sure the noodles are completely dry before pan-frying to ensure a crispy texture.
- Pre-mix the soy glaze sauce before stir-frying vegetables to prevent overcooking and enable quick tossing.
- Use neutral oil like canola or peanut oil for high-heat cooking to avoid burning.
- You can adjust the thickness of the sauce by slightly varying the oyster and soy sauce quantities based on your preferred intensity and saltiness.
Keywords: Chicken Chow Mein, Pan-Fried Noodles, Chinese Stir-Fry, Crispy Noodles, Easy Chicken Stir-Fry