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Chow Mein

This Chow Mein is a quick, flavorful stir-fried noodle dish that transports you to the vibrant streets of Asia!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

Noodles

  • 14 oz Yaki Soba refrigerated noodles
  • 16 oz Chow Mein noodles

Proteins and Vegetables

  • 1 lb boneless skinless chicken breasts
  • to taste Salt and pepper for seasoning
  • 3 tablespoons vegetable oil or canola oil for stir-frying
  • 2 cups finely shredded cabbage
  • 1 large carrot shredded
  • 2 ribs celery chopped
  • 4 green onions chopped (white and green separated)
  • 3 cloves garlic minced
  • 2 teaspoons freshly grated ginger
  • 1 cup fresh bean sprouts optional

Sauces and Seasonings

  • 1/4 cup oyster sauce
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon light brown sugar
  • 1-2 teaspoons Asian Garlic Chili Sauce optional, for spice

Instructions

Preparation

  • Begin by gathering all your ingredients. Slice the chicken breasts into thin strips and season them with salt and pepper. Shred the cabbage, carrot, and chop the celery. Mince the garlic and grate the ginger.

Cooking

  • In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken strips and stir-fry for about 5-7 minutes, or until cooked through and golden. Remove the chicken from the pan and set it aside.
  • In the same skillet, add the remaining tablespoon of oil. Toss in the white parts of the green onions, garlic, and ginger. Sauté for about 30 seconds until fragrant. Then, add the cabbage, carrot, and celery. Stir-fry for another 3-4 minutes until the veggies are tender-crisp.
  • If you're using refrigerated Yaki Soba noodles, simply separate them with your hands and add them to the pan. If using dry Chow Mein noodles, cook them according to package instructions, drain, and then add them to the skillet.
  • In a bowl, combine the oyster sauce, soy sauce, sesame oil, rice vinegar, cornstarch, and brown sugar. Mix well until the cornstarch is dissolved.
  • Return the cooked chicken to the skillet, pour the sauce over the chicken and vegetables, and toss everything together. Stir-fry for another 2-3 minutes, allowing the sauce to coat the noodles and heat through.
  • If using, add the bean sprouts and toss them in for the last minute of cooking. Remove from heat and garnish with the green parts of the green onions.

Equipment

  • Large skillet or wok
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Bowl

Notes

  • Feel free to substitute chicken with shrimp, beef, or tofu based on your preference.
  • For a vegetarian version, simply omit the chicken and double up on the vegetables.
  • Adjust the level of spiciness by varying the amount of Asian Garlic Chili Sauce.