Chow Mein Recipe
Chow Mein is a quick and flavorful stir-fried noodle dish, perfect for a weeknight dinner. Combining tender chicken, crisp vegetables, and a savory sauce, this versatile recipe is sure to become a household favorite.
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Servings: 3 people
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.