Chow Mein Recipe
Chow Mein, a beloved dish in many households, offers a delightful combination of flavors and textures. This versatile recipe can easily be adapted to suit various tastes and dietary preferences. Known for its savory sauce, tender chicken, and crisp vegetables, Chow Mein is a perfect choice for a quick and satisfying meal.
Ingredients List
For this Chow Mein recipe, you will need a selection of fresh vegetables, tender chicken, and flavorful sauces. The main ingredients include 200g (6 oz) of chow mein noodles, 200g (6 oz) of chicken breast or thigh fillets thinly sliced for tenderness, 4 cups of finely shredded green cabbage, 1 julienned carrot, 1 1/2 cups of bean sprouts, and 3 green onions cut into 5cm (2-inch) pieces. The cooking process is enhanced with 1 1/2 tablespoons of peanut oil (or any other cooking oil), 2 finely chopped garlic cloves, and 1/4 cup (65 ml) of water.
For the Chow Mein sauce, you’ll need 2 teaspoons of cornflour (cornstarch), 1 1/2 tablespoons of all-purpose or light soy sauce, 1 1/2 tablespoons of oyster sauce (or Hoisin as a substitute), 1 1/2 tablespoons of Chinese cooking wine or Mirin, 2 teaspoons of sugar (reduced to 1 teaspoon if using Mirin), 1/2 teaspoon of sesame oil, and a pinch of white or black pepper.
Preparation Steps
The preparation for Chow Mein involves several straightforward steps, ensuring each component is ready for the final stir-fry.
Begin by preparing the sauce. In a small bowl, blend the cornflour and soy sauce until smooth, then mix in the remaining sauce ingredients. If you have Chinese All Purpose Stir Fry Sauce on hand, you can use 1/3 cup of it as an alternative to this homemade blend.
Next, marinate the chicken. Pour 1 tablespoon of the prepared sauce over the sliced chicken, ensuring it is well-coated. Allow it to marinate for about 10 minutes. This step infuses the chicken with the rich flavors of the sauce, making it tender and delicious.
Prepare the noodles according to the packet instructions, typically involving a brief soak in boiled water for about a minute, followed by thorough draining. This ensures the noodles are ready to absorb the sauce and blend seamlessly with the other ingredients.
Cooking Instructions
The cooking process for Chow Mein is fast-paced and requires high heat to achieve the perfect texture and flavor.
Start by heating oil in a wok or large frying pan over high heat. Add the finely chopped garlic and stir-fry for about 10 seconds, just until it begins to turn golden. Be cautious not to let it burn, as this can impart a bitter taste.
Add the marinated chicken slices to the pan. Stir-fry until the surface begins to brown, leaving the inside slightly raw, which takes about 1 minute. This initial searing locks in the juices, keeping the chicken tender.
Introduce the shredded cabbage, julienned carrot, and the white parts of the green onions. Stir-fry for approximately 1 1/2 minutes until the cabbage has mostly wilted, and the vegetables are crisp-tender.
Add the prepared noodles, the remaining sauce, and the water. Stir-fry for about 1 minute, ensuring everything is well-tossed and evenly coated with the sauce.
Finally, add the bean sprouts and the green parts of the green onions. Stir them through for about 30 seconds until the bean sprouts begin to soften but still retain a bit of crunch. Remove the pan from heat and serve the Chow Mein immediately, enjoying the medley of flavors and textures.
Recipe Tips & Frequently Asked Questions
- Choosing the right type of chicken: Opt for chicken thigh fillets for a juicier texture, or use breast fillets for a leaner option.
- Substitutions for peanut oil and other ingredients: If peanut oil is unavailable, use vegetable or canola oil. For a vegetarian version, replace the chicken with tofu or additional vegetables.
- Ensuring the perfect noodle texture: Do not overcook the noodles. A brief soak in boiling water followed by draining ensures they remain firm and absorb the sauce well.
- Can I use different types of meat?: Absolutely, beef or shrimp can be excellent substitutes for chicken in this recipe.
- How do I store leftovers?: Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat in a hot pan or microwave until heated through.
- Can I make this recipe gluten-free?: Yes, by using gluten-free soy sauce and noodles, you can easily adapt this recipe for a gluten-free diet.
What to Serve With This Recipe
Chow Mein pairs wonderfully with various side dishes and beverages. Consider serving it with light appetizers like spring rolls or a fresh cucumber salad. For beverages, a chilled green tea or a crisp white wine complements the dish’s flavors beautifully.
This Chow Mein recipe offers a delightful combination of tender chicken, crisp vegetables, and a flavorful sauce. With easy preparation and quick cooking, it’s perfect for a weeknight dinner. Try this recipe and enjoy a delicious, homemade version of a classic takeout favorite.
Ingredients
- 200g /6 oz chow mein noodles (Note 2)
- 200g /6 oz chicken breast or thigh fillets, thinly sliced (Note 1 for tenderizing)
- 4 cups green cabbage, finely shredded (Note 3)
- 1 carrot, julienned
- 1 1/2 cups bean sprouts
- 3 green onions, cut into 5cm/2″ pieces
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 2 cloves garlic, finely chopped
- 1/4 cup (65 ml) water
Chow Mein Sauce:
- 2 tsp cornflour / cornstarch
- 1 1/2 tbsp soy sauce, all-purpose or light (Note 4)
- 1 1/2 tbsp oyster sauce (can substitute with Hoisin)
- 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 5)
- 2 tsp sugar (reduce to 1 tsp if using Mirin)
- 1/2 tsp sesame oil
- White pepper (or substitute with black pepper)
Instructions
Sauce: In a small bowl, combine the cornflour and soy sauce until smooth. Incorporate the remaining sauce ingredients into the mixture. If you have Chinese All Purpose Stir Fry Sauce on hand, you can use 1/3 cup of that as an alternative.
Chicken & Noodles:
Marinate Chicken: Pour 1 tablespoon of the prepared sauce over the sliced chicken, mixing well to coat. Let it marinate for about 10 minutes.
Noodles: Follow the instructions on the noodle packet for preparation. Typically, this involves soaking the noodles in boiled water for about a minute, then draining them thoroughly.
Cooking:
- In a wok or large frying pan, heat the oil over high heat.
- Add the chopped garlic and stir-fry for about 10 seconds until it starts to turn golden, being careful not to let it burn.
- Add the marinated chicken slices and stir-fry until the surface begins to brown, but the inside remains slightly raw, approximately 1 minute.
- Introduce the shredded cabbage, julienned carrot, and the white parts of the green onions. Stir-fry for about 1 1/2 minutes until the cabbage has mostly wilted.
- Add the prepared noodles, the remaining sauce, and the water. Stir-fry for about 1 minute, ensuring everything is well-tossed and coated.
- Finally, add the bean sprouts and the green parts of the green onions. Stir them through for about 30 seconds until the bean sprouts begin to soften.
- Remove from heat and serve immediately.
Chow Mein Recipe
Ingredients
- 200 g /6 oz chow mein noodles Note 2
- 200 g /6 oz chicken breast or thigh fillets thinly sliced (Note 1 for tenderizing)
- 4 cups green cabbage finely shredded (Note 3)
- 1 carrot julienned
- 1 1/2 cups bean sprouts
- 3 green onions cut into 5cm/2″ pieces
- 1 1/2 tbsp peanut oil or other cooking oil
- 2 cloves garlic finely chopped
- 1/4 cup 65 ml water
Chow Mein Sauce:
- 2 tsp cornflour / cornstarch
- 1 1/2 tbsp soy sauce all-purpose or light (Note 4)
- 1 1/2 tbsp oyster sauce can substitute with Hoisin
- 1 1/2 tbsp Chinese cooking wine OR Mirin Note 5
- 2 tsp sugar reduce to 1 tsp if using Mirin
- 1/2 tsp sesame oil
- White pepper or substitute with black pepper
Instructions
Sauce:
- In a small bowl, combine the cornflour and soy sauce until smooth. Incorporate the remaining sauce ingredients into the mixture. If you have Chinese All Purpose Stir Fry Sauce on hand, you can use 1/3 cup of that as an alternative.
Chicken & Noodles:
- Marinate Chicken: Pour 1 tablespoon of the prepared sauce over the sliced chicken, mixing well to coat. Let it marinate for about 10 minutes.
- Noodles: Follow the instructions on the noodle packet for preparation. Typically, this involves soaking the noodles in boiled water for about a minute, then draining them thoroughly.
Cooking:
- In a wok or large frying pan, heat the oil over high heat.
- Add the chopped garlic and stir-fry for about 10 seconds until it starts to turn golden, being careful not to let it burn.
- Add the marinated chicken slices and stir-fry until the surface begins to brown, but the inside remains slightly raw, approximately 1 minute.
- Introduce the shredded cabbage, julienned carrot, and the white parts of the green onions. Stir-fry for about 1 1/2 minutes until the cabbage has mostly wilted.
- Add the prepared noodles, the remaining sauce, and the water. Stir-fry for about 1 minute, ensuring everything is well-tossed and coated.
- Finally, add the bean sprouts and the green parts of the green onions. Stir them through for about 30 seconds until the bean sprouts begin to soften.
- Remove from heat and serve immediately.
Notes
- Chicken: Thighs are preferred for juiciness but breasts or tenderloins work. For super tender chicken, try the Chinese velveting method. Can also use beef, pork, turkey, prawns, shrimp, or ground meat.
- Chow Mein Noodles: Available at Asian grocery stores and Woolworths in Australia (Fantastic noodles brand, fridge section).
- Cabbage: Any type of green cabbage, Chinese cabbage, savoy, or even purple cabbage can be used. Once cooked, the flavor and texture differences are minimal.
- Soy Sauce: Use all-purpose or light soy sauce (Kikkoman is recommended). Do not use dark or sweet soy sauce. Tamari is a gluten-free substitute.
- Chinese Cooking Wine: Essential for authentic flavor, available in the Asian aisle of supermarkets. Substitute with Mirin (reduce sugar) or dry sherry. If avoiding alcohol, use chicken broth in both the sauce and as a water replacement.
- General Tips: Finely chop garlic instead of using a mincer or jarred garlic to avoid burning. Use a large skillet to prevent noodles from flying out while tossing.