Crispy Chow Mein
A delicious dish combining crispy noodles, tender chicken, and fresh vegetables, perfect for a comforting meal.
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.
Notes
Serve this dish hot, straight from the pan. Garnish with chopped scallions or sesame seeds for added flavor and presentation. If you have leftovers, store in an airtight container in the refrigerator for up to 2-3 days. Reheat on a skillet or in microwave, adding a splash of water to keep the noodles from drying out.