Chinese Crispy Noodles with Saucy Chicken and Vegetables (Crispy Chow Mein!)
why make this recipe
Chinese Crispy Noodles with Saucy Chicken and Vegetables, also known as Crispy Chow Mein, is a delicious dish that packs a lot of flavor and texture. It’s a fantastic meal that combines crispy noodles with tender chicken and fresh vegetables, creating a satisfying and colorful plate. The balance of the crispy noodles and the delightful sauce makes this recipe an ultimate comfort food. Plus, it’s easy to make and can be customized with your favorite vegetables.
how to make Chinese Crispy Noodles with Saucy Chicken and Vegetables
Ingredients:
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine (shaoxing wine) (substitute with Dry Sherry or Mirin, Note 1)
- 1.5 tbsp soy sauce (light or all-purpose, not dark soy)
- 1/4 tsp sesame oil
- 1 tsp sugar
- One dash of white pepper
- 3/4 cup (185ml) chicken stock/broth (low sodium)
- 3 tbsps cornflour/corn starch
- 200 g / 8 oz fresh chow mein noodles (Note 2)
- 4 tbsp water (separated)
- 2 tbsp peanut oil (or vegetable or canola)
- 150 g / 5 oz chicken (thinly sliced)
- 1 tbsp peanut oil (if needed, or vegetable or canola)
- 2 garlic cloves (finely chopped)
- 1/2 onion (sliced)
- 1 small carrot (halved lengthwise, then sliced on the diagonal)
- 1 bok choy (stems and leaves separated, stems cut into sticks)
- 2 shallots/scallions (cut into 5 cm/2" pieces)
- 2 cups cabbage (cut into 2.4 cm / 1" squares)
- 1/2 cup (125ml) water
Directions:
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Sauce & Chicken Marinade: In a bowl, mix together the oyster sauce, Chinese cooking wine, soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornflour. Add the sliced chicken and let it marinate while you prepare the noodles.
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Crispy Noodles: Boil water and cook the chow mein noodles as per package instructions until just tender. Drain and toss them with 1 tablespoon of peanut oil to prevent sticking. Heat a non-stick pan over medium-high heat and add the noodles in a single layer. Fry until crispy on the bottom, then flip and fry the other side. Once crispy, remove them from the pan and set them aside.
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Saucy Stir Fry Topping: In the same pan, add 1 tablespoon of peanut oil if needed. Sauté the garlic and onion until fragrant. Add the marinated chicken and stir-fry until cooked through. Then add the carrot, bok choy, shallots, and cabbage. Stir in the remaining 4 tablespoons of water and cook until the vegetables are tender yet crisp. Pour in the sauce mixture and cook until everything is well coated and the sauce thickens.
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To serve: Place the crispy noodles on a plate and top them with the vibrant saucy chicken and vegetable mix.
how to serve Chinese Crispy Noodles with Saucy Chicken and Vegetables
Serve this dish hot, straight from the pan. You can garnish it with some extra chopped scallions or sesame seeds for added flavor and presentation. Enjoy it as a main course for lunch or dinner!
how to store Chinese Crispy Noodles with Saucy Chicken and Vegetables
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 2-3 days. Reheat them on a skillet or in the microwave, adding a splash of water to keep the noodles from drying out.
tips to make Chinese Crispy Noodles with Saucy Chicken and Vegetables
- Use fresh vegetables for the best flavor and texture.
- Adjust the cooking time based on your preferred crunchiness of the vegetables.
- Make sure your pan is hot enough to get the noodles crispy.
- Feel free to swap chicken for shrimp or tofu for a different protein option.
variation
You can customize this dish by adding or substituting with other vegetables you like, such as bell peppers, snap peas, or mushrooms. For a spicier kick, add some chili sauce or red pepper flakes.
FAQs
1. Can I use other types of noodles?
Yes, you can use other noodles like rice noodles or egg noodles if chow mein noodles are not available.
2. Is this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure that your noodles are also gluten-free.
3. Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce and marinate the chicken in advance. Just store them separately in the fridge until you are ready to cook.
Crispy Chow Mein
Ingredients
Sauce & Chicken Marinade
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine (shaoxing wine) substitute with Dry Sherry or Mirin
- 1.5 tbsp soy sauce (light or all-purpose) not dark soy
- 1/4 tsp sesame oil
- 1 tsp sugar
- 1 dash white pepper
- 3/4 cup chicken stock/broth (low sodium)
- 3 tbsp cornflour/corn starch
- 150 g chicken (thinly sliced)
Noodles
- 200 g fresh chow mein noodles
- 4 tbsp water (separated)
- 2 tbsp peanut oil (or vegetable or canola)
Vegetables
- 2 cloves garlic (finely chopped)
- 1/2 each onion (sliced)
- 1 small carrot (halved lengthwise and sliced diagonally)
- 1 each bok choy (stems and leaves separated, stems cut into sticks)
- 2 each shallots/scallions (cut into 5 cm/2" pieces)
- 2 cups cabbage (cut into 2.4 cm / 1" squares)
- 1/2 cup water
Instructions
Sauce & Chicken Marinade
- In a bowl, mix together the oyster sauce, Chinese cooking wine, soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornflour. Add the sliced chicken and let it marinate while you prepare the noodles.
Crispy Noodles
- Boil water and cook the chow mein noodles as per package instructions until just tender. Drain and toss them with 1 tablespoon of peanut oil to prevent sticking.
- Heat a non-stick pan over medium-high heat and add the noodles in a single layer. Fry until crispy on the bottom, then flip and fry the other side. Once crispy, remove from the pan and set aside.
Saucy Stir Fry Topping
- In the same pan, add 1 tablespoon of peanut oil if needed. Sauté the garlic and onion until fragrant.
- Add the marinated chicken and stir-fry until cooked through.
- Then add the carrot, bok choy, shallots, and cabbage. Stir in the remaining 4 tablespoons of water and cook until the vegetables are tender yet crisp.
- Pour in the sauce mixture and cook until everything is well coated and the sauce thickens.
To serve
- Place the crispy noodles on a plate and top them with the vibrant saucy chicken and vegetable mix.
